High-Protein Banana Chocolate Chip Muffins for a Joyful Start
Delicious banana chocolate chip muffins packed with protein and perfect for breakfast or a snack.
Equipment
- - Oven
- - Mixing bowls
- Muffin tray
- Whisk
Ingredients
For the Muffin Batter
- 2 pieces Ripe Bananas Use overripe bananas for best results.
- 1 cup Cottage Cheese Can substitute with Greek yogurt if desired.
- 1/4 cup Maple Syrup Honey or agave syrup can be used as alternatives.
- 1/2 cup Unsweetened Applesauce Can replace with an equal amount of more mashed bananas.
- 1/4 cup Light Olive Oil Any neutral oil (like canola) works well here.
- 1 tablespoon Apple Cider Vinegar Lemon juice can be a substitute.
- 1 teaspoon Vanilla Extract Use pure extract for a richer flavor.
- 2 pieces Eggs Includes 1 egg white.
- 1 cup Oat Flour Can replace with all-purpose flour for a non-gluten-free version.
- 1/2 cup Almond Flour Substitute with coconut flour for a nut-free option.
- 1/3 cup Cocoa Powder Carob powder can be an alternative.
- 1 teaspoon Baking Powder Ensure it is fresh for optimal results.
- 1 teaspoon Baking Soda Ensure it is fresh for optimal results.
- 1 teaspoon Cinnamon Nutmeg or pumpkin pie spice can be used as substitutes.
- 1/4 teaspoon Salt Enhances flavors; balances sweetness.
- 1 cup Chocolate Chips Use dark chocolate for a richer taste.
Instructions
How to Make Banana Chocolate Chip Muffins
- Preheat your oven to 425°F (220°C). This high temperature will help the muffins rise beautifully at the start.
- Mash 2 ripe bananas in a bowl until smooth, creating the base of your muffin mix.
- Blend cottage cheese, maple syrup, applesauce, olive oil, apple cider vinegar, and vanilla into the mashed bananas until smooth.
- Incorporate 2 eggs and 1 egg white, whisking everything together until well combined.
- Mix your dry ingredients in a separate bowl: oat flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.
- Combine the wet and dry mixtures gradually, stirring gently until just mixed.
- Fold in chocolate chips gently, ensuring they are evenly distributed throughout the batter.
- Prepare a muffin tray with liners and non-stick spray, then fill each muffin cup with batter.
- Bake for 5 minutes at 425°F, then lower the temperature to 350°F (175°C) and continue baking for another 20 minutes.
- Cool the muffins in the tray for a few minutes before serving.
Notes
Optional: Top with a sprinkle of cinnamon for added warmth and flavor.