Chocolate Banana Protein Muffins Gluten-Free Oats
My Chocolate Banana Protein Muffins are made with healthy ingredients like oat flour, almond flour, ripe bananas, and my favorite chocolate protein powder. They offer a chocolate cake-like texture with banana bread flavor, perfect for a sweet tooth, quick breakfast, or feeding hungry teenagers!
When you’re craving something sweet but still want to focus on healthy ingredients, my Chocolate Banana Protein Muffins are just what you need. This recipe has been a go-to in my kitchen because it strikes the perfect balance between treating yourself and staying on track with wholesome, nourishing ingredients.
What sets these banana chocolate chip protein muffins apart is their rich, chocolate cake-like texture paired with the comforting flavor of banana bread. Plus, they’re packed with healthy fats and a boost of protein from my favorite chocolate protein powder, making them ideal for a quick breakfast or snack, especially on busy mornings. Whether you’re feeding hungry teenagers or preparing a batch for the week, these fluffy, healthy banana protein muffins are the ultimate treat for anyone with a sweet tooth!
Why You’ll Love This Gluten-Free Chocolate Muffin Recipe
- Rich chocolate flavor: These muffins are packed with cocoa powder and chocolate chips for a deliciously rich, chocolatey taste.
- Protein-packed: Made with Greek yogurt, protein powder, and eggs, they’re a great way to fuel up with extra protein.
- Gluten-free goodness: Oat and almond flour give these muffins a tender texture without gluten.
- Quick and easy: This recipe comes together in no time, perfect for a grab-and-go snack or breakfast.
Ingredients & Substitutions
Here is everything you need to make the best chocolate protein muffins recipe:
Oat Flour: If you don’t have oat flour, you make your own by blending rolled oats or quick oats. Here are additional flour options. These amounts replace the combination of oat and almond flour in the recipe card.
| FLOUR | MEASUREMENTS |
|---|---|
| Gluten-Free Flour Blend (no xanthan gum) | 1-2/3 cups |
| All Oat Flour | 1-2/3 cups |
| All-Purpose Flour | 1-1/2 cups |
| Brown Rice Flour | 1-1/2 cups + 1/2 cup almond flour |
Bananas: You can swap bananas for unsweetened applesauce or mashed pumpkin for a different flavor.
Greek Yogurt: This contributes to a moist chocolate banana protein muffin. Use dairy-free yogurt if needed, or swap with blended cottage cheese, or sour cream for extra richness.
Cane Sugar: Coconut sugar, maple syrup, or honey can be used as alternative sweeteners.
Light Olive Oil: Melted coconut oil, vegetable oil, or even butter work well here.
Chocolate Protein Powder: Any chocolate flavored protein powder works, including whey protein powder, pea protein, and nut proteins. You can also use vanilla protein powder or unflavored for a less intense chocolate taste. This is my favorite chocolate protein powder with vegetable and nut protein. You can omit the protein powder and replace it with 2 tablespoons of cocoa powder + 1 tablespoon of cane sugar + 2 tablespoons of oat flour.
Cocoa Powder: Feel free to use cacao powder for a richer flavor or Dutch-processed cocoa for a more intense chocolate kick.
Chocolate Chips: Dark chocolate chips, semi-sweet, or even white chocolate chips can be used, or substitute with cacao nibs for less sweetness.
How to Make My Chocolate Protein Banana Muffins Recipe
Here are easy, detailed, step-by-step instructions for making my easy protein muffins. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Muffin Batter
Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or grease it lightly with oil. Spray the paper liners lightly with non-stick spray.
In a large mixing bowl, mash the 2 ripe bananas using a fork or potato masher until smooth. Add 1/2 cup Greek yogurt, 1/2 cup cane sugar, 1/4 cup light olive oil, 2 teaspoons vanilla extract, and 2 eggs to the mashed bananas. Whisk together until fully combined.
Add the dry ingredients, including 1-1/2 cups oat flour, 1/2 cup chocolate protein powder, 1/2 cup almond flour, 1/4 cup cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk until just combined. Be careful not to overmix.
Gently fold 1/2 cup chocolate chips into the batter until evenly distributed.
Step 2: Scoop the Batter
Using a spoon or an ice cream scoop, divide the batter evenly between the muffin liners, filling each nearly full. Allow the batter to mound higher in the middle for the dome tops. This is optional, but you can sprinkle additional chocolate chips over the tops of the muffins and gently press them into the batter.
Step 3: Bake the Muffins
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Press a few additional chocolate chips into the tops of the muffins.
Bake at 425°F for 5 minutes. Then, leave the muffin tin in the oven, reduce the heat to 350°F (180°C), and bake for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Expert Recipe Tips
Ripe Bananas: The riper your bananas, the sweeter your muffins will be.
Mix-ins: Feel free to add nuts or seeds for extra crunch and nutrition.
Protein boost: Use any protein powder you like, just make sure it complements the chocolate flavor.
Don’t overmix: Overmixing the batter can make the muffins dense, so gently fold in the dry ingredients.
Delicious Serving Suggestions
- For breakfast: Enjoy with a side of Greek yogurt and fresh fruit for a protein-packed start to your day.
- Snack on the go: These muffins make the perfect quick snack to take with you during the day.
- Pre-workout fuel: Eat one before your workout for an energy boost from the protein and carbs.
- Topped with nut butter: Spread some peanut or almond butter on top for a delicious, filling treat.
- Dessert option: Serve warm with a scoop of vanilla ice cream for a simple dessert.
- Add a sprinkle of nuts: Top with chopped almonds or walnuts for an extra crunch.
- For kids: These are great for packing in lunchboxes for a sweet, satisfying snack.
Do you love chocolate muffins? Check out more of my easy and nutritious muffin recipes:
Here are Amazon links to my favorite naturally sweetened protein powders that are very affordably priced:
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Chocolate Banana Protein Muffins Gluten-Free Oats
Ingredients
- 2 bananas (310g)
- 1/2 cup greek yogurt (120ml)
- 1/2 cup cane sugar (120g)
- 1/4 cup light olive oil
- 2 teaspoons vanilla extract
- 2 eggs
- 1-1/2 cups oat flour (195g)
- 1/2 cup chocolate protein powder (60g)
- 1/2 cup almond flour (55g)
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (120ml)
Instructions
- Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners or grease it lightly with oil. Spray the paper liners lightly with non-stick spray.
- In a large mixing bowl, mash the 2 ripe bananas using a fork or potato masher until smooth. Add 1/2 cup Greek yogurt, 1/2 cup cane sugar, 1/4 cup light olive oil, 2 teaspoons vanilla extract, and 2 eggs to the mashed bananas. Whisk together until fully combined.
- Add the dry ingredients, including 1-1/2 cups oat flour, 1/2 cup chocolate protein powder, 1/2 cup almond flour, 1/4 cup cocoa powder, 2 teaspoons baking powder, and 1/2 teaspoon salt. Whisk until just combined. Be careful not to overmix.Gently fold 1/2 cup chocolate chips into the batter until evenly distributed
- Using a spoon or an ice cream scoop, divide the batter evenly between the muffin liners, filling each nearly full. Allow the batter to mound higher in the middle for the dome tops.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Press a few additional chocolate chips into the tops of the muffins.Bake at 425°F for 5 minutes. Then, leave the muffin tin in the oven, reduce the heat to 350°F (180°C), and bake for 14-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
Mix-ins: Feel free to add nuts or seeds for extra crunch and nutrition.
Protein boost: Use any protein powder you like, just make sure it complements the chocolate flavor.
Don’t overmix: Overmixing the batter can make the muffins dense, so gently fold in the dry ingredients.
What if I don’t want the chocolate? What can I substitute for it?
Hi Jennifer, you can omit the 1/4 cup of cocoa powder and replace it with 2 additional tablespoons of oat flour 🙂
Everyone loved them !!! So delicious!!! Thank you !!!
Hi Karrie, thank you for the review! I’m so glad everyone loved 🙂
dang, these are good! The oats give it so much flavor!
Thank you, Michel!
I’m so excited for you to try this recipe! The chocolate flavor is amazing 🙂