Why do I need to be careful with mixing my batter?

The more you mix, the more you will develop the gluten in your batter. You want some development, but too much mixing will result in a denser, gummy texture to your bake. You also never want to over mix a batter with baking powder in it.

Could I top these with something other than walnuts?

Yes! Sliced almonds or pecans might be a good choice. You could also try some coconut shreds, too.

Is there any way to add additional protein?

You can swap a bit more protein powder for some of the flour (I'd try a quarter cup more protein powder and a quarter cup less flour) for a higher protein content. Keep in mind that this will affect the crumb of the muffins but they should still turn out fine.

Can I use whole-wheat flour?

Sure! These healthy banana muffins should work fine with whole wheat flour. You may need a touch more soy milk; just pay attention to the batter. It should be quite thick but if it looks like bread dough, you need a bit more liquid.

Easy Healthy Chocolate Banana Protein Muffins Recipe

Name: Easy Healthy Chocolate Banana Protein Muffins Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Baked Goods
Ingredients: 1 Cup Mashed Bananas (about 2 large or 3 small) (see Note 2); 2 Tablespoons Ground Flaxseeds + 4 Tablespoons Water (see Notes 3 and 4); 0.25 Cup Soy Milk (or any non-dairy milk); 6 Tablespoons Pure Maple Syrup (or use agave); 1/2 Teaspoon Vanilla Extract; 160 Grams All-Purpose Flour (About 1 Cup) (see Note 5); 65 Grams Plant-Based Vanilla Protein Powder (About 1/2 Cup); 0.25 Teaspoon Salt; 2 Teaspoons Baking Powder; 0.5 Teaspoon Cinnamon; 0.5 Cup Vegan Chocolate Chips (see Note 6); 0.5 Cup Chopped Walnuts (Optional)

Description

These Chocolate Banana Protein Muffins are the perfect snack or breakfast for protein! Take spotty bananas and turn them an easy bake.

Ingredients

Units Scale

1 cup Mashed Bananas (about 2 large or 3 small) (see Note 2)
2 Tablespoons Ground Flaxseeds + 4 Tablespoons Water (see Notes 3 and 4)
0.25 cup Soy Milk (or any non-dairy milk)
6 Tablespoons Pure Maple Syrup (or use agave)
1/2 Teaspoon Vanilla Extract
160 grams All-Purpose Flour (About 1 Cup) (see Note 5)
65 grams Plant-Based Vanilla Protein Powder (About 1/2 Cup)
0.25 Teaspoon Salt
2 Teaspoons Baking Powder
0.5 Teaspoon Cinnamon
0.5 cup Vegan Chocolate Chips (see Note 6)
0.5 cup Chopped Walnuts (Optional)

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Instructions

Preheat your oven to 350 F (175 C).
Make the Flax Egg: If you have flaxseeds, grind in up in a spice grinder. Mix the water and ground flaxseeds in a small bowl and then let it sit in the fridge for 10 minutes until it has a gelatin texture.
Peel the bananas and then add them to your large bowl. Using a fork, begin mashing them until they are liquid and have a shine to them.
Add the Wet Ingredients: Add the soy milk, flax egg, maple syrup, and vanilla extract. Mix will with a spatula until combined.
Add the Dry Ingredients: Add the all-purpose flour, protein powder, salt, baking powder, and cinnamon to the mixing bowl. Combine with a whisk, making sure to scrap the sides of the bowl at the same time as mixing to prevent over-mixing.
Fold in the Chocolate Chips: Pour in the vegan mini chocolate chips to the bowl. Using a spatula, gently mix in the chocolate.
Add Batter to Muffin Tin: If you are using a metal tin, use muffin liners to keep the muffins from getting stuck. If you use a silicon tray, Using a cookie scoop, add the muffin batter evenly to each muffin cup. It makes about 10 muffins (they're nice and tall though!) so keep that in mind when filling.
Garnish with Nuts (Optional): Take the walnut pieces and lightly press a few into the tops of the muffin batter of each muffin cup.
Bake: Add your tin to your preheated oven on the lowest rack and bake for 16 to 20 minutes or until a toothpick comes out clean from the muffins. The tops should be getting a nice light golden brown in some areas. Be sure to check multiple muffins and re-stick a muffin if you hit a chocolate chip as those are supposed to be liquid. Let cool for at least 30 minutes and enjoy!
Serving Suggestion: To make these more filling for a meal, serve with a drizzle of natural peanut butter or natural almond butter! The healthy fats make it more satisfying. :)

Notes

Note 1: Let the muffins cool completely before storing. If you're refrigerating them, add them to an airtight container and keep them for up to 5 days. If you're freezing them, add them to a freezer bag or freezer-safe container before adding them to the freezer. You can either thaw them or add them to an air fryer at 250 F (120 C) for about 10 minutes to make them oven hot again!
Note 2: For the best bananas, use spotty ones. You can swap out the banana for canned pumpkin puree to make pumpkin protein muffins! Just keep in mind that bananas are sweet and pumpkin is not, so you may need to add more sugar. Additionally, pumpkin can be more watery so just make sure your batter is nice and thick.
Note 3: We will make a flax egg out of this. If you've never made a flax egg before, mix the two ingredients together and let them chill in the fridge for 10 minutes. It should become a gelatinous texture when ready.
Note 4: As an alternative to the flax egg, you could try using 3 tablespoons of aquafaba. You may need to experiment and make adjustments to the recipe. Bob's Red Mill Egg Replacer is also an excellent swap for the flaxseed; simply follow the instructions on the package to make TWO servings of this egg replacer.
Note 5: If you'd like to make this recipe gluten-free, you should be able to use a gluten-free flour blend like Bob's Red Mill 1:1 Gluten-Free Flour or King Arthur Baking Company Measure for Measure Gluten-Free Flour. Oat flour should work as well, though the texture might not be as fluffy. Almond flour tends to need different liquid ratios, so be careful if you choose to swap this in.
Note 6: You can also use these dairy-free white chocolate chips or dark chocolate chips if you'd like! Feel free to omit the chocolate chips altogether if you'd like less sugar in these protein muffins. You can also use nuts in place of the chocolate chips if you'd like them mixed throughout.

Prep Time: 10 minutes
Cook Time: 16 minutes
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: Baked Goods, Protein