Imagine this: the warm aroma of freshly baked banana bread (in the form of big, tender muffins) wafting through your kitchen, only this time with a powerful protein punch that’s as guilt-free as it is delicious.
Make the drool-worthy dream a reality! These Protein Banana Bread Muffins with Chocolate Chips boast a mere 163 calories and a substantial 12 grams of protein. The secret? A clever combination of wholesome ingredients, including cottage cheese, protein powder, and a gluten-free peanut flour baking blend that replaces traditional flour in a 1:1 replacement ratio without compromising flavor or texture.
Actually, I’ve become a big fan of this peanut baking flour that can be used interchangeably with regular flour, yet keeps recipes gluten free. PBfit Peanut Flour Baking Blend* has 80% less fat than almond flour, and 10g of protein per serving. It’s very versatile for a wide-range of baking needs (except yeast breads), and simply replace white AP flour with a 1:1 swap. The light (not at all overpowering) peanut flavor is ideal for brownies, cookies, muffins, pancakes, and quick breads. *Note, this is NOT their popular PBfit powdered peanut butter product, it’s a flour blend designed for baking!
I also use cottage cheese, one of my favorite protein-boosting ingredients – and it also keeps the muffins so moist and delicious.
And, a bit of protein powder in this gluten-free banana bread muffin recipe, too – Clean Lean Protein, a plant-based protein powder from Nuzest. Save 15% with my Nuzest discount code: FITFORK )
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As a healthy breakfast or snack, this high protein banana muffin recipe (also gluten-free) boasts a mere 163 calories and a substantial 12 grams of protein per big muffin thanks to smart baking swaps.
- 1 cup mashed overripe bananas
- 1/2 cup 0% cottage cheese slightly blended
- 1 large egg
- 1/3 cup peanut flour baking blend
- 1/3 cup vanilla protein powder
- ¼ cup stevia granulated baking blend.
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/2 tsp. ground cinnamon
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Preheat oven to 350F and prepare a 6-count jumbo muffin tin with liners or spray. Set aside.
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In bowl, mash up bananas well and stir in cottage cheese and egg. Next stir in remaining dry ingredients (except chocolate) until incorporated.
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Mix in 3 tbs of the chocolate chips to batter. Reserve remainder for tops of muffins.
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Divide batter among muffin tins, top with that reserved chocolate.
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Bake for approx. 20 minutes, or until lightly golden on top and toothpick pulls clean from center.
Makes 6 muffins: Each with 163 cal, 22g carb, 3.6g fat and 12g protein.
Your Protein Banana Bread Muffins with Chocolate Chips recipe is a game-changer in my kitchen, and I want to express my gratitude for sharing it.
I made these muffins yesterday and I’m making them now because they are just THAT good! The amount of sweetness is just perfect for breakfast. Great recipe.
Made this as a healthy alternative to my usual banana muffin recipe that called for way too much butter. Loved the texture, taste, and it was very filling too!
The cottage cheese and protein powder are two great additions to these muffins. As someone who doesn’t love cottage cheese by itself, this is the perfect way to enjoy it and reap the protein benefits it offers. The muffins are incredibly delicious and hard not to eat the whole batch!
I love this banana bread protein muffins! I made them for my post-workout snack and now i’ll be sure to make this again for next week. Also, I like that you’ve added chocolate chips it makes them feel like a treat! Thanks for sharing! 🙂
I love chocolate chips so much, lol! It’s my little indulgence!
Moist, flavorful, and guilt-free! Seriously, this muffin recipe is a slice of happiness in every bite!
SO glad you enjoyed!