Fluffy Banana Chocolate Chip Protein Muffins

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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

Course Breakfast, Snack
Servings 12


  • 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


  • 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!

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