Are you ready to indulge in a deliciously healthy treat that satisfies your sweet tooth while packing a protein punch? Look no further than these mouthwatering Chocolate Banana Protein Muffins! Perfect for breakfast, a post-workout snack, or a guilt-free dessert, these vegan muffins combine the rich flavors of cocoa and ripe bananas with the goodness of whole wheat flour and protein powder. With just 30 minutes from prep to plate, you’ll be amazed at how easy it is to whip up a batch of these delectable delights. Get ready to impress your taste buds and fuel your day with this irresistible recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup vegan protein powder
- 1 cup mashed bananas
- 1/2 cup almond milk
- 1/3 cup maple syrup
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, sift together the whole wheat flour, cocoa powder, protein powder, baking powder, and salt. Whisk thoroughly to ensure all dry ingredients are well combined and free of lumps.
- In a separate medium bowl, mash the ripe bananas until smooth. Add the almond milk and maple syrup, mixing until the wet ingredients are fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula, stirring just until the ingredients are combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This will allow the muffins to rise properly during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin - it should come out clean or with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Once cooled, store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Ripe Bananas: The riper your bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results!
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to dense muffins, so be gentle!
- Experiment with Add-Ins: Feel free to add chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture. Just be sure to adjust the dry ingredients slightly if you add more.
- Check for Doneness: Ovens can vary, so start checking your muffins a minute or two before the suggested baking time. A toothpick should come out clean or with a few moist crumbs.
- Storage Tips: To keep your muffins fresh, store them in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 12g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
