Chocolate Banana Bread Muffins

SERVINGS

12 muffins (1 muffin/serving)

INGREDIENTS

  • 3

    bananas, mashed

  • 1/2

    cup plain greek yogurt or almond yogurt

  • 1

    egg

  • 1

    Tbs. unsweetened almond milk

  • 1/4

    cup honey or maple syrup

  • 1

    cup almond meal

  • 4

    scoops vanilla Perfect Fit Protein

  • 1

    tsp. baking soda

  • 1/4

    cup dark chocolate chips (or cacao nibs!)

DIRECTIONS

STEP 1: Preheat oven to 350° degrees. Mix all dry ingredients together in one bowl. In a separate bowl, mash bananas and stir in remaining wet ingredients. Slowly add the dry ingredients to the wet and mix until fully incorporated. Fold in dark chocolate chips.
STEP 2: Spray muffin tin with cooking spray and pour batter into each muffin tray ¾ of the way full. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool for at least 5 minutes.
STEP 3: Optional ~ add crushed walnuts into the batter or use them to top each muffin before baking!

AUTHOR NOTES

Healthy, delicious and gluten free muffins!   banana-chocolat-muffin-nutrition-facts

COMMENTS 78

  1. Absolutely delicious. I only had 2 scoops left of vanilla perfect fit so I used the other 2 scoops of chocolate pf. Even the kids love them :)

  2. I agree that these are absolutely delicious! Easy to make as well. I found almond meal at Sprouts! You can find it in the baking aisle and/or you can purchase by weight in their raw food/nuts section. My husband even likes these! Enjoy!

  3. I made these at the weekend for this week, and for some reason I only just realised that I used 1 banana instead of the recommended 3 haha. Oh well, these taste great nonetheless, and I had to hold back my boyfriend from eating the whole batch! I did have to substitute the almond meal for half coconut flour and half regular flour since I didn’t have any at the time. But they still came out great!

    1. Wondering the same thing..is it considered a dessert because of the chocolate?

    1. Hi Kathleen! We haven’t tried it with other flours but let us know how it works for you! :)

      1. So yummy! I used 1/3 cup of coconut flour since I didn’t have almond meal, and had to add 2 more eggs for a total of 3 eggs. I didn’t change anything else in the recipe and these came out perfect! Definitely a keeper!

    2. Did you try substituting it with the almond flour? I don’t have almond meal and was thinning of doing the same thing!

    3. I substituted flaxseed meal and came out great! Don’t know how that changes it nutritional wise but flavor and consistency was yummy.

      1. I’m making a big batch as we speak. We freeze them in our house, take what we want out the night before & they are perfect in the morning! My husband just had his first this morning at work & texted me saying they were amazing!!!

    1. I used a different vanilla flavored protein and they taste yummy! I used the four scopes it called out for.

    2. I am using a different protein powder because it’s all I have. I bet you could make these without protein though. Maybe just add a little more flour? I’m sure it would be fine :)

    1. I’ve only used honey in it, and I think they turned out great. I kind of think the thickness of the honey is needed since some of the other muffin recipes have turned out mushy for me. But, again, I haven’t tried with maple syrup. ;)

    2. I used the maple syrup, and they were delicious! My hubby voted for the syrup. The muffins were very moist, but it gave it more of a banana bread consistency than a muffin,

  4. I made these with with half almond meal and half coconut flour because I ran out of almond meal. Had to add an extra egg but came out delicious!

  5. HOLY WOW!!! I feel like I’m not allowed to eat these…these are so freaking good!!!!!!!!! I told my hubby he could have some before I tasted them…I have changed my mind ;) Great recipe!!!! Loved that I had all these ingredients in my house already!

    1. These may be my favorite muffins!!!! I totally agree with it seeming like we shouldn’t be allowed to eat them 😂

  6. Making these again today! Last batch turned out so well, my boyfriend ate most of them :)

  7. These are great! I didn’t have almond meal, but I did have a large bag of almonds, so I just made meal by putting them in the food processor for about 30 seconds. It saved me $$ too, because now those almonds won’t get stale and go to waste, AND I didn’t have to buy almond meal. Not eating them all by tomorrow is the real challenge!

  8. How is everyone storing these? Btw I used coconut flour because my almond flour had expired. Had to add 4 eggs and more almond milk, but it also made 18 vs 12 so maybe the extra calories will be dispersed.

  9. These are incredible!!!! Smelled so good, I couldn’t resist I had to try one fresh out of the oven. So yummy!!! Thanks K&K for this great recipe!!! ?

    1. I heard to store them in the refrigerator and then microwave them when ready to eat. My first batch is in the oven now, so I couldn’t tell you from experience, though. Hopefully they turn out yummy!

  10. This recipe is so good!!! Also wondering how to store! I currently have them in a tupperware on the counter but wondering if I should put in fridge…

  11. How much does the 4 scoops of perfect fit protein amount to? I have a different type of protein and it comes with a large scoop.

  12. I have vanilla greek yogurt. Has anyone tried it with that? I was thinking of not putting in the honey since the yogurt has flavoring and is sweet. Any ideas?

  13. These are delicious! I was super skeptical about these, because some of the other muffin recipes have come out pretty dry. I followed the recipe, and they are moist and tasty the next day. Not to mention the recipe couldn’t have been simpler. I will definitely make these again!

  14. Unbelievably delicious!!! Well, of course, chocolate and banana makes sense but to know they are good for my body makes them that much yummier!

  15. Little late in making these – but having some trouble! I made them with 1/2 coconut flour and 1/2 GF flour instead of the almond meal. And used a different protein powder but same amount. They completely deflated and are still really mushy except the tops have cooked! Any ideas where I went wrong? The must still tastes great though! Haha

  16. I just made these with brown rice flour and a hemp protein powder instead of the perfect fit and they came out great!

  17. Hopefully these work, cooking at higher attitude is always a challenge, some recipes work without adding extra flour and some are a total fail
    I added 1/2 tsp of cinnamon and a pinch a sea salt and extra 1/8 cup of almond meal

  18. just made these for the first time tonight with chocolate protein powder because i don’t have the vanilla. so good!

  19. Planning on making these once I get home! Can i use just the Chocolate protien powder? I ran out of vanilla and it won’t be here until Tuesday :,[ I love these healthy baking recipes!! I am a sucker for baked goods :D

  20. I made these with Rye Flour… just wondering what the nutritional value is with rye flour… is it healthy or not? It’s one of the few cheaper types of flour I can find (that I think is healthy, but I’m not sure). thanks in advance!

  21. I’m making these right now!! Followed everything except I left out protein powder because I don’t have any! I heard my 25 minute timer go off and did the toothpick test and my toothpick did not come out clean at all!!! I’m now baking them for 25 more minutes to see how it goes. Ugh! Has anyone else had this problem? :/

  22. I used chocolate protein powder instead of vanilla for extra chocolatyness – Delicious. I also used coconut flour instead of almond meal because that’s what I had. They turned out delicious and had great muffin texture/consistency! Highly recommend making these. Yum!

  23. These are sooooo good! I store them in the fridge then warm one in the microwave for about 10 seconds and top with a little peanut butter “frosting” for a super yum treat! It kinda melts and gets all perfect :)

  24. Instead of almond meal I just blend up oats and it comes out great!😊 I also think that added 2 scoops of chocolate PF and 2 scoops of vanilla make it taste even better!! Ohh and if I don’t have eggs I just use egg whites and it comes out just as good!!💕

  25. These are amazing!! I used oat flour instead of almond flour (much cheaper) and subbed two scoops of the protein powder for extra oat flour. This is definitely my new favourite TIU muffin recipe!!

  26. OK these are my favorite muffins to make and I wish I had read the comments before I just made them again right now… I was out of almond meal so I used what little almond meal I had left finished it with flaxseed meal and some oat flour and it was like a dough ball … it it’s really hard to stir and I’m not very kitchen savvy I didn’t add another egg or cut down the Pro Tien I just added a little bit more Allmond milk… Are these going to come out completely ruined? :(

  27. I am waiting on my next shipment of PF, would they be awful if I left it out and just added more flour? Thanks for the help!

  28. Hi girls! So I’ve made these twice now and each time, they come out sunken in at their tops and I can only get the tops off, the bottom off the muffins stay in the tin even though I sprayed the tins. This exact thing has happened twice and it’s driving me nuts because everyone else’s came out just fine. Any suggestions? Please help! 🙏

    1. The first time I made these they fell in the middle too! I researched why and I came to the conclusion that they needed to be cooked longer. I left them in for 5 extra minutes and they came out perfect. I hope that helps!

      1. my tops fell too i’ll try cooking longer next time, after 25 min were a bit moist is that normal?

  29. Made them with oat flour because I’m allergic to almonds and used 4 bananas instead of 3 because I had no Greek yogurt. Turned out so good! :)

  30. mine came out a little almost moist vs mushy in middle cooked for 25 min anyone else or recommendation? ?

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