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Close-up of one double chocolate protein muffin on a white plate with chocolate chips scattered around.

Double Chocolate Protein Muffins

Rich, soft Double Chocolate Protein Muffins made with ripe bananas, chocolate protein powder, cacao powder, almond flour, maple syrup, and dark chocolate chips.
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Prep Time 15 minutes
Cook Time 18 minutes
rest time 10 minutes
Total Time 43 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 205
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 1 large egg room temperature
  • 1/4 cup maple syrup 60 ml
  • 1/4 cup olive oil 60 ml
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour blend 120 g
  • 1/2 cup almond flour 50 g
  • 1/4 cup chocolate protein powder 25–30 g
  • 1/4 cup cacao powder 25 g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips 85 g, plus more for topping
  • Flaky sea salt optional

Equipment

  • Mixing bowls
  • Whisk
  • Fork or potato masher
  • Spatula
  • Muffin pan
  • Paper muffin liners
  • Measuring cups
  • Measuring spoons
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour, almond flour, chocolate protein powder, cacao powder, baking powder, baking soda, and salt.
  3. In a large bowl, mash the bananas until mostly smooth.
  4. Add the egg, maple syrup, olive oil, and vanilla extract to the mashed bananas. Whisk until combined.
  5. Add the dry ingredients to the wet ingredients and stir until a thick batter forms.
  6. Fold in the dark chocolate chips.
  7. Divide the batter evenly between the prepared muffin cups.
  8. Top with extra chocolate chips and a small pinch of flaky sea salt if desired.
  9. Bake for 16 to 20 minutes, or until the muffins are risen and a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a cooling rack.

Nutrition

Calories: 205kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 18mgSodium: 210mgPotassium: 220mgFiber: 4gSugar: 10gVitamin A: 55IUVitamin C: 3mgCalcium: 70mgIron: 2mg

Notes

  • Use very ripe bananas for the best natural sweetness.
  • Do not overmix the batter.
  • Different protein powders absorb moisture differently, so add 1 tablespoon milk if the batter feels too thick.
  • Let the muffins cool before serving for the best texture.
  • Store leftovers in the refrigerator for longer freshness.

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