I should start a new blog and call it 500 Ways to Make Banana Bread. Or heck, maybe that’ll be the title of my first cookbook.
Because here I give you yet another banana bread/muffin recipe. I still have protein powder languishing in my pantry, so I used that, then continued with the protein theme by adding bean flour, eggs as a leavener, and peanut butter instead of butter. You can make the recipe lower-carb and sugar-free by using xylitol instead of sugar and using sugar-free protein powder.
The protein makes these banana muffins a great breakfast food, but I like them with coffee or Teecino in the afternoon.
Yields 12 muffins
20 minPrep Time
20 minCook Time
40 minTotal Time

Ingredients
- 1 1/4 cups white whole wheat flour or whole wheat pastry flour
- 1/2 cup chocolate-flavored protein drink powder (you can also use vanilla)
- 1/4 cup chickpea, fava bean, or soybean flour
- ¾ teaspoon salt
- 1¼ teaspoon baking soda
- 1 tablespoon oil
- 1/2 cup natural, no-sugar peanut butter, chilled
- 3 Tablespoons xylitol or sugar
- 2 eggs, beaten
- 1 1/3 cup mashed bananas (about 3 small bananas)
- 1/2 cup chopped walnuts
- 1/2 cup chopped bittersweet baking chocolate or chocolate chips (70% or higher cocoa content)
- measuring cups and spoons
- 2 small and 1 large mixing bowls
- electric mixer
- muffin tin with 12 2 ½-inch cups
- cooling rack
Instructions
- Mix the flour, salt and baking soda in a bowl.
- Beat together the oil, peanut butter, and xylitol or sugar in a small bowl until creamy, about 2 minutes.
- Transfer peanut-butter mixture and dry ingredients to a large bowl and mix them together with an electric beater until they are the texture of brown sugar.
- Beat in the eggs until just blended.
- Mash bananas. Beat them into the batter until just blended.
- Fold in chocolate.
- Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full (about 1/4–1/3 cup of batter per muffin cup).
- Bake 20 minutes in a 400°F oven. Muffins are ready when inserted toothpick comes out clean.
- Cool on rack at least 10 minutes and serve.