Banana Protein Muffins

About This Recipe

These banana protein muffins have 8 grams of protein and are light, fluffy, and so delicious! Ready in 35 minutes, they are an easy and healthy muffin recipe for breakfast, a snack, dessert, or meal prep. Gluten-free and dairy-free.

Ingredients

• 1/2 cup 1:1 gluten-free baking flour ((74 grams))
• 3/4 cup plant-based vanilla protein powder ((75 grams)*)
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 medium brown bananas ((200 grams/about 2/3 cup))
• 2 large eggs
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1/3 heaping cup mini chocolate chips ((70 grams))

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 8 nonstick paper muffin liners or reusable silicone liners.
2. Mix your dry ingredients. Add your flour, protein powder, cinnamon, baking powder, and salt in a medium bowl and whisk to combine.
3. Mix your wet ingredients. In a separate medium-large bowl, mash your bananas until smooth. Add your eggs, maple syrup, and vanilla extract and mix well to combine. Add your dry mixture to your wet mixture and stir to combine. The batter should be pretty thick. Fold in the chocolate chips. I like to save 1-2 tablespoons worth to sprinkle on top of the muffins.
4. Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, distribute the batter between the 8 liners. Sprinkle with remaining chocolate chips. Bake for 20-22 minutes until golden brown on the top. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool for a couple of minutes.
5. Enjoy!