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.