Healthy Banana Chocolate Chip High Protein Muffins
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 clean, wholesome ingredients, they're naturally sweetened and so delicious that no one would ever guess they're high in protein. Plus, they're vegan, gluten-free, refined sugar-free, and oil-free.
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.
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