Go Back
High Protein Banana Chocolate Chip Muffins (Easy & Healthy Recipe)

High Protein Banana Chocolate Chip Muffins

Soft, fluffy banana chocolate chip muffins packed with 8–15g of protein per muffin. Made in one bowl with Greek yogurt, ripe bananas, and optional protein powder — perfect for meal prep, breakfast, or a post-workout snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast / Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas mashed (overripe for best sweetness)
  • ¾ cup plain Greek yogurt full-fat or low-fat
  • 2 large eggs
  • ½ cups all-purpose flour or oat flour
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp salt
Add-Ins
  • ½ cup chocolate chips dark chocolate recommended
  • 1 scoop vanilla or chocolate protein powder optional — adds ~5g protein per muffin
  • ½ tsp cinnamon
  • 2 tbsp honey or maple syrup optional — only if bananas aren't very ripe

Equipment

  • Large mixing bowl
  • 12-cup muffin tin
  • Paper muffin liners or cooking spray
  • Fork or potato masher (for bananas)
  • Rubber spatula or wooden spoon
  • Ice cream scoop or large spoon (for filling cups evenly)
  • Wire cooling rack

Method
 

  1. Preheat & Prep
    Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. Mash & Mix Wet Ingredients
    In a large bowl, mash the ripe bananas until smooth. Stir in Greek yogurt, eggs, and vanilla extract until well combined.
  3. Add Dry Ingredients
    Add flour, baking powder, salt, cinnamon, and protein powder (if using). Stir gently until just combined — do not overmix. A few small lumps are fine.
  4. Fold in Chocolate Chips
    Gently fold in chocolate chips. Reserve a small handful to press on top of each muffin before baking.
  5. Fill & Bake
    Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Press reserved chocolate chips on top. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and tops are golden brown.
  6. Cool
    Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Allow to cool for at least 10 minutes before serving for best texture.

Notes

• Use overripe bananas with black spots — they are significantly sweeter and give better flavor.
• Do not overmix the batter after adding the flour or muffins will turn out tough and dense.
• Protein powder is optional. Without it, each muffin still contains ~8–10g of protein from Greek yogurt and eggs.
• For gluten-free muffins, substitute oat flour or a 1:1 gluten-free baking blend.
• Store in an airtight container at room temperature for 2 days, refrigerator for up to 5 days, or freeze for up to 2 months.
• Freeze individually on a baking sheet first, then bag — prevents sticking and lets you grab one at a time.
 

Nutrition (Per Muffin)

Nutrient
 Amount Per Muffin
Calories
 ~200 kcal
Protein
 8–15 g
Carbohydrates
 22–28 g
Fat
 5–8 g
Saturated Fat
 2–3 g
Cholesterol
 ~55 mg
Sodium
 ~160 mg
Fiber
 2–4 g
Sugar
 8–12 g
 
Don't skip letting the muffins cool for at least 10 minutes before eating. The inside continues to set as they cool — cut them open too early and the center will look underdone even when it isn't. Patience = perfect muffins.