Recipe: Protein-Packed Chocolate-Banana Muffins


protein-packed banana muffins

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

Protein-Packed Chocolate-Banana Muffins

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 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)
  • Supplies
  • measuring cups and spoons
  • 2 small and 1 large mixing bowls
  • electric mixer
  • muffin tin with 12 2 ½-inch cups
  • cooling rack


  1. Mix the flour, salt and baking soda in a bowl.
  2. Beat together the oil, peanut butter, and xylitol or sugar in a small bowl until creamy, about 2 minutes.
  3. 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.
  4. Beat in the eggs until just blended.
  5. Mash bananas. Beat them into the batter until just blended.
  6. Fold in chocolate.
  7. 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).
  8. Bake 20 minutes in a 400°F oven. Muffins are ready when inserted toothpick comes out clean.
  9. Cool on rack at least 10 minutes and serve.

Leave a comment

%d bloggers like this: