These Banana Chocolate Chip Protein Muffins are soft, fluffy, and packed with plant-based protein, making them the perfect healthy breakfast or snack. Made with simple whole food ingredients and naturally sweetened ripe bananas, these high-protein vegan muffins are easy to make, meal-prep friendly, and loaded with chocolate chips in every bite. They're perfect for busy mornings, post-workout fuel, or a healthier dessert.
If you're looking for a delicious way to add more protein to your morning routine, these delicious muffins are the perfect solution. Soft, fluffy, and packed with rich chocolate chips, these high-protein vegan muffins make an easy breakfast, healthy snack, or post-workout treat.
I love making healthy muffins because they're convenient, freezer-friendly, and perfect for meal prep. Plus, they're always a hit with both vegans and non-vegans. No one would ever guess these muffins are made with wholesome ingredients because they're incredibly moist, flavorful, and taste just like a bakery-style muffin.
After seeing how popular my Vegan Chocolate Chip Banana Muffins became, I knew I had to create a high-protein version. These healthy banana protein muffins have everything you love about the original recipe: sweet banana flavor, melty chocolate chips, and a soft, tender texture with the added protein boost from my favorite ORA plant-based protein powder to help keep you full and satisfied throughout the day.
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Banana Chocolate Chip Protein Muffins Ingredients:
These Banana Chocolate Chip Protein Muffins are the perfect high-protein treat. They use simple and clean ingredients, are super filling, and of course, they are absolutely delicious!
Dry Ingredients:
- ORA Organics So Lean & So Clean Vanilla Protein Powder: Increases the protein content and adds a subtle vanilla flavor while helping make these muffins more filling and satisfying.
- Gluten-Free Flour: Provides structure and helps create a soft, fluffy texture. I recommend using a high-quality blend for the best results. You can use the leftovers to make my Healthy Pumpkin Muffins as well.
- Oat Flour: Adds fiber, extra protein, and moisture while keeping the muffins tender and fluffy.
- Baking Powder: Helps the muffins rise and creates a light texture.
- Baking Soda: Works with the baking powder to give the muffins extra lift and fluffiness.
- Ground Flaxseed: Combined with water to create flax eggs, which help bind the ingredients together.
- Coconut Sugar: Naturally sweetens the muffins while adding a small amount of vitamins and minerals.
- Plant-Based Chocolate Chips: Add rich chocolate flavor and sweetness throughout the muffins. I recommend using mini chocolate chips.
Wet Ingredients:
- Ripe Bananas: Adds natural sweetness to the muffins while adding moisture and banana flavor. The riper the bananas, the sweeter and more flavorful the muffins will be.
- Vanilla Extract: Enhances the banana flavor and adds warmth and depth to the muffins.
- Water: Combined with the flaxseed to create flax eggs, which help bind the ingredients together.
- Plant-Based Milk: Adds moisture and helps create a soft, tender texture. Soy milk and oat milk work especially well, but unsweetened almond milk will work as well.
- Apple Cider Vinegar: Reacts with the baking soda to help the muffins rise and become light and fluffy.
See the recipe card for quantities.
How To Make It:
These High Chocolate Chip Protein Muffins come together in just a few simple steps and are perfect for meal prep, breakfast, or a healthy quick snack.
Preheat the oven to 350°F (175°C) and line a muffin pan with muffin liners.
Mash the bananas in a large bowl, leaving a few small chunks. In a separate bowl, prepare the flax eggs and let them sit for 10 minutes.
Add the flax eggs, plant-based milk, vanilla extract, and apple cider vinegar to the bananas and mix until combined.
Add the dry ingredients and stir until just combined. Fold in the chocolate chips.
Divide the batter evenly among the muffin cups and top with additional chocolate chips if desired.
Bake for 30 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack and cool completely to room temperature before serving.
Substitutions:
If you don't have a specific ingredient on hand, or you are looking to cater these high-protein banana muffins to a specific diet, you totally can. Try some simple substitutions to make these Banana Chocolate Chip Protein Muffins better suited to you.
- Chocolate-Free - I know a couple of people who have chocolate allergies. If you don't want to use chocolate due to an allergy, or for whatever reason, you can use carob chips instead, and they will work perfectly. Or simply omit or replace with walnuts.
- Grain-Free - Making grain-free muffins can be tricky; however, it can be done. To make these banana muffins grain-free sub the oat flour with almond flour and the gluten-free flour with a grain-free flour blend.
- Flour - This recipe can be made with all-purpose flour or whole wheat flour. To make it, just use the total amount of gluten-free flour and oat flour from the original recipe and replace it with flour. You may need to add a splash of extra plant-based milk, but it will work.
Variations:
As delicious as these Banana Chocolate Chip Protein Muffins are as-is, there are plenty of fun variations you can try to mix it up.
- Double Chocolate - Add 2 tablespoons of cocoa powder and 1 additional tablespoon of plant-based milk to the batter to create chocolate protein muffins. Or you can simply use chocolate protein powder.
- Chunky Monkey - Add chopped walnuts to the batter to give these healthy protein muffins a fun twist.
Equipment:
Equipment can have a big impact on how a recipe turns out. Luckily, this recipe does not require any crazy equipment. You will only need a few simple things that you probably already own.
- Large Mixing Bowl - Used to mash the bananas and mix the batter.
- Fork or Potato Masher - Makes it easy to mash the bananas while leaving a few small chunks for texture.
- Measuring Cups and Spoons - For accurately measuring the ingredients.
- Muffin Tin - You can use either a 6-cup jumbo muffin tin or a standard 12-cup muffin tin. I used a jumbo muffin tin to make 6 bakery-style muffins.
- Muffin Liners - Help prevent sticking and make cleanup easier.
- Wire Cooling Rack - Allows the muffins to cool evenly to room temperature without becoming soggy.
- Small Mixing Bowl - Useful for preparing the flax eggs before adding them to the batter.
Storage:
One of the best things about this protein banana muffin recipe is how well they store. They're perfect for meal prep and stay soft, moist, and delicious for days.
Refrigerator: Store the muffins in an airtight container in the refrigerator for up to 1 week. While a Ziplock bag will work, I find that an airtight container helps retain moisture and keeps the muffins fresher for longer.
Freezer: These muffins are also freezer-friendly. Once completely cooled, transfer them to an airtight container or freezer-safe bag and freeze for up to 1 month. When you're ready to enjoy one, simply let it thaw at room temperature or warm it in the microwave for 20-30 seconds.
Whether you're making them for breakfast, snacks, or post-workout fuel, these protein-packed muffins are a great make-ahead option to have on hand throughout the week.
Frequently Asked Questions:
You may want to make these muffins extra high in protein. You can add more protein powder to the mix; however, I wouldn't recommend adding more than two scoops. This will cause dense muffins.
These Muffins are the perfect high-protein breakfast or dessert. Each muffin contains roughly 11 grams of protein if you make 6 large muffins.
Related Healthy Vegan Muffin Recipes:
Looking for other healthy vegan muffin recipes like this? Try these:
If you try these Healthy Banana Chocolate Chip High Protein Muffins, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Healthy Banana Chocolate Chip High Protein Muffins
Equipment
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour
- 2 cups oat flour
- 3 scoops Vanilla Protein Powder
- 1 teaspoon baking soda
- 1 ½ tsp baking powder
- ⅓ cup coconut sugar
- ⅔ cup plant based chocolate chips or to taste
- 2 tablespoon ground flaxseed
Wet Ingredients:
- 3 ripe bananas
- 1 teaspoon vanilla extract
- 1 cup plant based milk
- 1 tablespoon apple cider vinegar
- 6 tablespoon water for the flax egg
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with muffin liners. If you haven't already, prepare the flax egg and let it sit for 10 minutes to thicken.
- In a large mixing bowl, mash the bananas until mostly smooth, leaving a few small chunks for texture.
- Add the flax egg, plant-based milk, vanilla extract, and any remaining wet ingredients to the bowl. Stir until well combined.
- Add the dry ingredients and mix until just combined. Fold in the chocolate chips, being careful not to overmix the batter.
- Divide the batter evenly among the prepared muffin cups and sprinkle additional chocolate chips on top if desired.
- Bake for 30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
- Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack and cool completely to room temperature before serving.
Holly says
The flavor and texture of these muffins are so good! This was my first time using date sugar so thank you for introducing me to a new ingredient.
Mikaela Sorensen says
Can I use regular flour not gluten free flour?
Katie says
I haven't tried it, but I would assume yes! In all honesty the gluten-free blend in the recipe works very well. I am not gluten-free and honestly prefer it to gluten-based recipes. Hope this helps!
Tina says
These muffins look amazing! I really love that they have extra protein in them too. Great as a post-workout snack too!
Jenn says
Yum! Hust made some for my post workouts this week !
nancy says
it was great waking up in the morning to a fluffy Banana Chocolate Chip Protein Muffin ! super filling and tasty
Erin says
This banana chocolate chip protein muffin recipe is so good! These were fun to make and smelled amazing!
tianna says
love a muffin with a boost of protein for breakfast or a snack
Andrea says
These muffins are amazing! Loved having them for breakfast!
Cindy says
So simple and easy to make. I love that they have extra protein, too!
Juliette says
These banana chocolate chip protein muffins look so yummy and I love that they are oil free too. I’ll be adding chopped walnuts like you suggested. 😊Thank you!
Mikaela says
My mix came out extremely dry, I had to add almost half of a cup extra of plant-based milk in my batter to get a really thick batter. The only thing I did that differed from the recipe was blend some oats to make oat flour because I did not have oat flour on hand. I then measured 2 cups of that homemade oat flour. It tastes really good, but I had to add more milk than the recipe. What did I do wrong?
Katie says
Hi Mikaela, thanks for your honesty! It is possible that the bananas were smaller than the ones used in the recipe (I will add a measurement for the bananas soon to prevent this problem in the future). Did you pack the flour? When measuring flour it's best not to pack it because that can cause you to add too much flour. It can also depend on brands used for the gluten-free flour and protein powder. I always recommend using what I used to create the best results, but I understand that that's not always possible. Would you mind sharing with me what brands you used for those?