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protein muffins with banana and chocolate chips

Chocolate Banana Protein Muffins

Jenni Cole
These chocolate banana protein muffins are soft, naturally sweet, and made without protein powder. A healthy, gluten free muffin that’s high in protein from cottage cheese and perfect for breakfast meal prep.
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Prep Time 12 minutes
Cook Time 22 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 155 kcal

Equipment

  • 1 standard muffin pan, 12 cup

Ingredients
  

  • 1 cup mashed ripe banana 2–3 bananas
  • ⅔ cup Cottage cheese, 4% blended smooth
  • 2 large eggs beaten
  • 2 tablespoons avocado oil or canola oil
  • ½ cup sweetener - monk fruit, coconut sugar, or granulated sugar or up to ¾ cup to taste
  • 1 tablespoon vanilla extract
  • 2 cups oat flour or gluten free flour or all purpose flour
  • ¼ cup unsweetened pea protein see note below, this is optional if you don't want to use it
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup chocolate chips we used Lily's monk fruit sweetened chocolate chips

Instructions
 

  • Preheat oven to 350°F (175°C). Line or spray a 12-cup muffin tin.
  • Mix wet ingredients:In a large bowl, whisk together mashed banana, blended cottage cheese, eggs, oil, sweetener, and vanilla until smooth.
  • Mix dry ingredients:In a separate medium size bowl, combine the oat flour, pea protein, baking soda, baking powder, cinnamon, and salt.
  • Combine:Stir the dry mixture into the wet until just combined. Gently fold in the chocolate chips.
  • Fill muffin tin:Divide the batter evenly among the 12 muffin cups (about ¾ full). You can add a slice of banana to each and a few chocolate chips if desired. Course sugar or flakey sea salt is a nice touch too.
  • Bake for 20-22 minutes, or until a toothpick comes out clean (melted chocolate may leave smudges).
  • Cool for 5 minutes in the tin, then transfer to a wire rack.

Notes

  • Macros calculated using Good Culture 4% cottage cheese, monk fruit sweetener, and Lily’s chocolate chips. Actual values may vary depending on the brands or substitutions you make.
  • We love using unsweetened pea protein in baked goods because it's consistent! Protein powders really vary in taste and texture and by brand. You can skip this entirely and just increase the oat flour ¼ cup. 

Nutrition

Serving: 1muffinCalories: 155kcalCarbohydrates: 18gProtein: 7gFat: 7gFiber: 3g
Keyword healthy, high protein, with cottage cheese
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