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 )
Banana Bread Protein Muffins with Chocolate Chips (gluten-free)
Prep Time
5mins
Cook Time
20mins
Total Time
25mins
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.
If you always loved grandma’s banana bread, you’ll love this homemade granola recipe that tastes like a hug from her oven. My Banana Bread Protein Granola is a great way to start the day or kick back with as a wholesome snack – or to use as an topping for yogurt parfaits, baked fruit desserts or smoothie bowls.
Banana Bread Granola with Protein Powder is is easy to make, economical, and features lots of wholesome ingredients including oats, protein powder + nuts, seeds and oats. Offering almost 14g protein per serving, lots of whole grain energy, and dietary fiber – it’s definitely a winner!
Whip up the batter that starts with a mixture of protein powder whisked into water, egg white and melted butter. That’s used to coat the oats, nuts and seeds before baking in the oven. While baking, this homemade banana granola recipe fills the house with a delicious, comforting aroma that tastes as yummy as it smells. After cooling and breaking into clusters, this banana protein granola has a crunchy texture with the larger pieces remaining slightly soft int the center – it’s delightful!
Note: I like to Protein Oats (thick cut rolled oats) from Oatsome– the only ingredient is oats, but thanks to the way they are cut thicker, you get 40% more protein than traditional oats — plus14% DV for dietary fiber.
Tips for Making Banana Bread Protein Granola
Oats: While I used thicker-cut rolled oats, traditional rolled oats (aka: old-fashioned oats) will work just the same. Just do NOT substitute instant oats or steel-cut oats, the texture will be off with both those.
Protein Powder: I use a cake batter whey protein for this recipe. I like the cake batter flavor because it lends a buttery vanilla vibe that reminds me of all sorts of nostalgic homemade baked goods. A vanilla protein powder would work well also – and you can even add a ½ teaspoon of cake batter extract (optional).
Nuts: I’ve used chopped pecans in this banana bread granola, because traditionally that’s an ingredient that my grandmother used in her banana bread loaves (and, as a kid living in the South, I was often assigned to gather the pecans falling of the trees). But, you can swap for almond slivers or another nut – or a combination of nuts — if you prefer.
Extra Mix-Ins: I’ve left this banana pecan granola recipe pretty simple, but if you’d like to add some extra mix-ins (up to 1/4 to ½ cup total), please do! Extra seeds, nuts and shredded coconut can be added to the mixture before baking, BUT mix in items like dried fruit, chocolate chips and such AFTER the granola has baked and cooled to room temperature.
Baking Gear: I suggest baking the banana granola on a rimmed baking sheet (so nothing slides off!) that has been lined with a silicon baking sheet or parchment paper to prevent sticking (I personally love the convenience of the this pre-cut sheet pan parchment paper).
Storage: Store prepared and cooled granola at room temperature in an air-tight container (like a large, hinged canning glass jar) or zip-top plastic bag. Because this granola has a crunch outside but slightly soft center in cluster pieces, it won’t last as long as those super dry granolas from the store. Use up within the week (that’s not hard to do!) or transfer to the freezer for use later.
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Banana Bread Protein Granola is an easy homemade breakfastor snack you can make in about 30 minutes. It's much more economical than storebought and you have control over the ingredients — I've used a protein powderto give this healthy treat 13g protein per serving.
Course:
Breakfast, Snack
Keyword:
banana, banana bread, granola, protein powder
Servings: 6servings
Ingredients
¼cupwater
½cupbirthday cake cake batter or vanilla flavored protein powder
1egg whiteor 2 tbsp from a carton
¼cupbuttermelted
½large ripe bananamashed
¼cupstevia baking blendor similar 1:1 measure equivalent sweetener
2tbschia seeds
2tspground cinnamon
¼tspsalt
2.5cupsold fashioned rolled oatslike Oatsome thick-cut rolled protein oats
½cupchopped pecans
Optional Mix insSee Note
Instructions
Preheat oven to 325F.
Whisk together water and protein powder in mixing bowl.
Whisk in egg white, then melted butter.
Add ripe banana and mash in well to mixture with fork or spatula.
Stir in sweetener, chia seeds, ground cinnamon and salt until well combined. Finally, stir in oats and pecans and stir until evenly coated.
Pour out onto rimmed baking sheet (lined with silicone baking sheet or parchment paper) and pat down into an even layer, about 1/3 to ½” thick.
Bake for 24 to 26 minutes, using spatula to gently flip hallway through – keeping large clumps intact.
Remove from oven when turning deep golden brown, let cook on sheet for at least 10 minutes before breaking up into desired-size clusters.
Recipe Notes
Optional Mix Ins: May mix in another ¼ to ½ cup nuts, seeds or shredded coconut into wet batter before baking. Or you can add a similar amount of dried fruit or chocolate chips after the granola has baked and cooled to room temperature.
I love Boston Cream Pie, it’s truly an American classic when it comes to desserts – and I transformed this beloved layered cake into a luscious, lower-carb (and high protein) treat that is also gluten-free and has no added sugar.
One serving (an entire mini cheesecake) has 283 calories and 23.3 grams protein! The recipe makes two protein cheesecakes – one for you and your sweetie (or to save for later)! All that protein creamy, smooth filling comes from cottage cheese blended with Birthday Cake Protein Powder (I use the grass-fed ElitePro whey from Top Trainer).
These individual-sized cheesecakes are so easy to make – no bake! The only “cooking” required is melting chocolate chips in the microwave.
BOSTON CREAM PIE PROTEIN CHEESECAKE TIPS
Protein Powder: A whey protein powder like Elite Pro works great, you can swap the Birthday Cake flavor protein for another protein flavor if you are feeling creative and adventurous.
Cottage Cheese: Blending it smooth is the key to this decadent-seeming, high-protein cheesecake recipe. Blending cottage cheese is a total game-changer if you don’t like the curd texture of cottage cheese. Also, when scooping the cottage cheese out of the tub, don’t drain it! Include a little bit of the “juices” to help with blending – actually that cottage cheese liquid is the whey protein what has separated out! It’s a good thing!
Blending: It’s best to use a small blender for this smaller, 2-serving recipe. You’ll also have to stop frequently to scrape down the sides an stir up the mixture with a spatula – it’s pretty thick, so be patient. If needed, you can add a teaspoon or two of water to help get the blending ramped up, but do not over use water – you’ll have a runny cheesecake.
Crust: The crust is kept gluten-free and low carb by using almond meal (I prefer “meal” to “almond flour” – it’s courser and a better texture for this gluten-free crust. Also mixed in are a bit of granulated stevia or monk fruit, and a bit of coconut oil. Press it all down into a 5-6 oz. ramekin or glass custard dish.
Chocolate Chips: The hard chocolate layer on top is really what puts this high-protein dessert over the top. I use Sugar-free dark chocolate chips , but you can do milk chocolate also – and traditionally sweetened chocolate chips are a perfectly fine substitution if that works with you. The key to getting the glossy, smooth shine is to heat chips in a small, dry bowl for about 45 seconds – remove from microwave and immediately start stirring and incorporating just a little bit of coconut oil. Don’t worry, if the coconut oil is still in solid state, it will also quickly melt along with the chocolate.
Finishing Up & Storage: The cheesecakes can be made ahead – and in fact, they should set up in the fridge for 10 minutes to allow the chocolate to harden. They may be kept in the fridge, covered, for 3 to 4 days!
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Boston Cream Pie Protein Cheesecake – Gluten Free & No Added Sugar
Prep Time
10mins
Boston Cream Pie, an all-American, classic dessert in layers,has been updated with a “cheesecake” twist to offer lots of protein while beinggluten-free and with no added sugar. An easy dessert and no baking required!
Course:
Dessert, Snack, workout
Keyword:
cheesecake, chocolate, protein powder
Servings: 2SERVINGS
Calories: 283kcal
Ingredients
2tbspalmond meal
2tspstevia or monk baking blend
3tspcoconut oildivided
2/3cup2% cottage cheese
1SCOOP ElitePro Birthday Cake Whey Proteinabout 1/3 cup (OR OTHER WHEY PROTEIN)
1-2tspwaterif needed
1oz.sugar-free chocolate chipsabout 3 tbsp
Instructions
Divide almond meal and stevia equally among two 4 to 6-ounce ramekins or glass custard dishes. Add 1 tsp melted coconut oil to each and stir until combined. Press down lightly with fingertips to make a crust in the bottom of the ramekin, set aside.
In small-sized blender, add undrained cottage cheese and whey protein powder. Pluse blender to combine, stopping frequently to scrape sides and stir up contents. Mixture will be thick, so you will need to repeat this process until smooth – if needed, sparingly add 1 to 2 tsp water to help blending. Be careful to not add to much water or you’ll end up with runny cheesecake.
After blended smooth, spoon protein mixture over crusts and level out smooth with back of spoon.
In small, microwave-safe bowl, heat chocolate chips on hip for about 45 seconds. Remove and quickly stir with remaining 1 tsp coconut oil until glossy and smooth. If lumps persist, return to microwave for another 10 seconds and then restir.
While still hot, pour chocolate over the tops of cheesecake mixture. Spread smooth and all around edges with the back of spoon or a small spatula.
Stick in the fridge or freezer for 5-10 minutes before serving so the the chocolate firms back up (like magic shell!). Leftovers may be kept covered in fridge for 3 to 4 days.
Recipe Notes
Per serving (1 mini cheesecake) — 283 calories, 17g carb, 17g fat, 23.3g protein
So many reasons to make your own Chocolate Chip Protein Cookies and my gluten-free, high-protein recipe, first and foremost, will leave you drooling! They definitely satisfy that craving for something chocolaty, tender and sweet – with the addition of protein powder can help you meet your daily protein goals – which may be higher for athletes and fitness enthusiasts looking for muscle repair and growth.
Another great thing about homemade protein cookies is that you can bake a batch whenever the mood strikes! Yes, store-bought protein cookies may be convenient, but also come with high price tag (at least one out of my snacking budget) and less control over the exact ingredients such as the type of flour, protein, sweetener, or other ingredients which can make adhering to dietary restrictions difficult.
In terms of making this Chocolate Chip Protein Cookie work for your dietary eating preferences, there are options (see the tips below). Many protein cookie recipes online use a lot of peanut butter or nut butters – this is a nut-free protein cookie recipe. Not only for those with allergies, but to keep the calorie count around my reasonable snacking target.
This small-batch Chocolate Chip Protein Cookie recipe makes FOUR large cookies – enough to share or to portion out through the week! Each protein cookie has only 184 calories and more than grams of protein! Note: Macros can vary based on what exact ingredients you use.
Chocolate Chip Protein Cookie Ingredient Choices and Other Tips
Flour Choice: All-purpose flour (like used in traditional cookie recipes) definitely works in this protein cookie recipe. But you may also substitute equal amounts of an all-purpose gluten-free baking blend (I like Bob’s Red Mill Gluten-Free 1:1) or an oat flour (or oats simply ground up to be fairly smooth in a blender). For this particular batch, I used popped amaranth that I also pulsed in a blender until mostly “floury” – it gave a light and fluffy result. Amaranth is an ancient grain that is naturally gluten-free – you can purchase amaranth flour or make your own with this popped amaranth method I described. ** Note: For best results, do not use almond flour, coconut flour or other similar type of dense, low-carb flour.
Sugar Choice: Just one-quarter cup of sugar is required for this recipe, but I still opted for a lower-carb stevia-based option to tweak the overall macros. If not using a “real” sugar (including brown sugar, cane sugar, coconut sugar), make sure that you choicer lower-cal choice is a granulated, 1:1 cup measuring equivalent. If it’s a granulated, “white’ sweetener, you can add 1 tsp. molasses to give a more “brown sugary” vibe.
Protein Powder Choice: Whey protein, casein and plant-based proteins (like pea protein) will all work about the same. I suggest using a vanilla flavor in this chocolate chip cookie with protein powder. My go-to is Clean Lean Protein from Nuzest in Smooth Vanilla – it’s a pea protein with no added gunk. I love it. Save 15% with my Nuzest discount code: FITFORK
Chocolate Chips Choice: I prefer sugar-free, mini chocolate chips. Often these can be hard to find, so I’ll chop up the regular-sized, sugar-free baking chips, or just use the traditional mini chips (like Toll House), as the recipe doesn’t require too much. Feel free to use what suits you best in this small batch protein cookie recipe, even another flavor baking chip. You can even add other mixings like a couple tablespoons of chopped walnuts or pecans.
Baking Method: Bake in a conventional oven at 350F. However, since this is a smaller-batch recipe, it can also be made in a larger toaster oven (just keep a closer eye, as toaster ovens tend to brown faster IMO). Also consider using a silicone baking sheet liner so that you don’t have to spray or grease your pan, or wastefully throw away parchment paper.
Storage: If you don’t eat the protein cookies up right away, store on the counter in an air-tight container. Or, freeze cooked cookies in an air-tight, freezer zip bag for up to 6 months. Uncooked dough may also be frozen – roll into 4 balls, store in a freezer-safe container and thaw-and-bake a piece or two as needed.
Chocolate Chip Protein Cookie – Small Batch with Gluten-free Option
Prep Time
7mins
Cook Time
12mins
Total Time
20mins
Enjoy homemade cookie goodness with a boost of muscle-making protein. These Chocolate Chip Protein Cookies are all comfort food with none of the guilt. The small-batch size (makes 4) is just right to share or last a couple days!
Course:
Dessert, Snack
Cuisine:
high protein
Keyword:
chocolate chips, cookie, protein powder
Servings: 4cookies
Ingredients
½ cup flour of choiceground popped amaranth, ground oats, gluten-free baking blend, traditional all-purpose flour, etc. However, DO NOT use almond or coconut flour or similar, will be too dense.
½ cup protein powder (about 37 grams or 3 scoops of the @Nuzest plant-based protein I suggested)
¼ cup granulated sweetenerreal sugar or alternative with cup for cup equivalent measuring
¼ tsp baking powder
large egg
2 tbsp coconut oilmelted
1 tsp molassesoptional
3 tbsp sugar-free mini chocolate chipsor the baking chip and/or nuts of your choice
Instructions
Pre-heat oven to 350F.
Add popped amaranth or oats in blender and pulse-blend to a coarse but flour-y consistency. Or use an all-purpose traditional flour or all-purpose gluten-free flour.
Add protein powder, sweetener, and baking powder – pulse to combine. Pour out into mixing bowl.
Stir in egg, oil and molasses. Then add chocolate chips and work together until dough ball forms.
Divide into 4 smaller dough balls.
Place on baking sheet and press down lightly to flatten some with measuring cup.
Bake for 12 minutes or until golden brown on top. Makes 4 cookies
Pump up snack time with Protein Popcorn! Adding protein powder to air-popped popcorn is a clever (and crunchy) way to boost your daily protein intake!
Popcorn is a whole grain and can be a great snack option when prepared yourself in a healthy way (meaning without the fat, excess salt and additives found in most store-bought options). Whole grains like popcorn contain important nutrients like fiber, vitamins, and minerals that are beneficial for our health.
I personally like the “bang for budget” popcorn offers both your food expenses (it’s a very low-cost snack) and your calorie budget (3 cups of popped plain popcorn looks like a big serving, but has under 100 calories). This recipe makes two 3-cup servings. Nutrition per 1 serving is 120 calories, 8g protein 2g fat 16g net carb (based on the protein powder, cooking spray, and spices I used — may vary slightly for your products).
Turning plain air-popped or plain microwave popped popcorn into “Pumped Up Popcorn” is quick and easy.
Pick out your protein powder of choice. You can use any type of protein powder, meaning protein source (whey, casein, collagen, pea protein, other plant-based proteins, and blends. You can also experiment with unflavored or protein powder or a flavor. For each batch, you’ll use 2 tablespoons of powder – for this batch I used an honey cinnamon collagen protein powder from Great Lakes Wellness.
Extras Tip: Get the basic recipe for protein popcorn recipe (shared at end of post) and upgrade with your special touch by mixing in a pinch, dash, teaspoon, or tablespoon (depending on the ingredient) of EXTRAS. These extras could include (but are not limited to):
Parmesan cheese or nutritional yeast
Cookie Spices like Cinnamon, Nutmeg, Ginger, even Cacao Powder
Savory & Spicy Spices like Chili Powder, Cumin, Italian Seasoning, Turmeric, Garlic Powder
Granulated Sugar Substitutes
Popcorn Making Tip: You can make this protein popcorn recipe in a counter-top air-popper, a microwave-popper, or even a brown paper bag in the microwave (yes! Add the ¼ cup kernels to a larger lunch-sized brown bag, fold down top, and microwave for 3 minutes or until popping becomes infrequent and sporadic).
Fun Fact: Popcorn has a volume expansion of over 25 times, so 1 tablespoon of kernels yields 1.5 cups of popped corn.
Make a quick and easy snack that will keep you filled up thanks to protein and fiber! Easy to customize with flavors and mix-ins of your choice!
Course:
Snack
Keyword:
popcorn, protein powder
Ingredients
1/4cuppopcorn kernels (4 tablespoons)yield 6 cups
Cooking spray of preferencetwo 3-second dispenses
2tablespoonsprotein powder or collagen powder
¼teaspoonsalt
Optional Extra Mix-Ins of Choice, see notes
Instructions
Prepare no-oil-added popcorn via the method of your choice: air popper, microwave popper, or even brown paper bag (see recipes notes).
After popcorn has popped, work quickly and divide into two batches while still hot.
Spritz each bowl with a 3-second spritz of cooking spray of choice, tossing the bowl to coat evenly as you do so.
Quickly sprinkle half the protein powder, salt and any other mix-ins on each batch. Toss well for maximum sticking. If needed, do another quick spritz of cooking spray to encourage fall-off powder to stick on.
Ready to serve in the two bowls, or toss together in one big bowl for sharing-style.
Recipe Notes
Nutrition: 120 calories, 8g protein 2g fat 16g net carb per serving (makes about 2 servings, 3 cups each)
Popcorn making tip: make microwave popcorn in a brown lunch bag, simply add the ¼ cup kernels to a larger lunch-sized brown bag, fold down top, and microwave for 3 minutes or until popping becomes infrequent and sporadic
Optional Mix-In Ideas:
Parmesan cheese or nutritional yeast
Cookie Spices like Cinnamon, Nutmeg, Ginger, even Cacao Powder
Savory & Spicy Spices like Chili Powder, Cumin, Italian Seasoning, Turmeric, Garlic Powder