Introducing the Fluffy Banana Chocolate Chip Protein Muffins, and trust me, they live up to their name! These muffins are incredibly fluffy and oh-so-delicious. This classic recipe got a little upgrade by adding powdered collagen for protein, along with chocolate chips and walnuts for an extra kick of flavor. Plus, they’re gluten-free, refined sugar-free, and dairy-free.
You can even make them vegan by swapping out the eggs for flax eggs or your favorite egg substitute. Get ready because these muffins will become a staple in your home. And here’s a tip: they freeze beautifully, so you can enjoy them anytime—just warm one up when you’re ready!
Fluffy Banana Chocolate Chip Protein Muffins
- Yield: 12 1x
- Category: Breakfast, Snack
Ingredients
Scale
- 3 large (very ripe bananas)
- 2 eggs (or 2 flax eggs)
- 1/4 cup non-dairy milk (such as almond milk)
- 2 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- 2 cups gluten-free flour (or regular flour)
- 1/4 cup coconut sugar
- 1–2 scoops collagen powder (optional)
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 3/4 cup chocolate chips
Instructions
- Preheat your oven to 325°F. Line a muffin pan with liners or grease it well.
- In a blender, blend together the bananas, eggs, non-dairy milk, maple syrup, and vanilla extract until smooth.
- In a medium bowl, mix together the flour, coconut sugar, cinnamon, baking soda, and salt.
- Pour the liquid mixture into the bowl of dry ingredients and gently mix until combined, being careful not to over stir.
- Fold in the walnuts and chocolate chips.
- Divide the batter evenly among the muffin cavities. Optionally, add one banana coin to the top of each muffin.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
