If you have a few ripe bananas sitting on the counter, don’t throw them away. They are perfect for making these high-protein chocolate banana muffins. They are soft in the middle, full of chocolate and banana flavor, and easy enough to make on a busy morning.
These muffins are a great choice when you want something sweet without making a complicated dessert. Greek yogurt and nut butter add protein and help give the muffins a soft, moist texture. You can also add chocolate chips or chopped nuts if you want to make them a little more special.
Why You’ll Love These Muffins
There are plenty of reasons to keep this recipe handy. First, it uses simple ingredients that are easy to find. Second, the batter comes together quickly, so you don’t need to spend much time in the kitchen.
The ripe bananas provide natural sweetness and a strong banana flavor. Cocoa powder adds the chocolate taste, while Greek yogurt helps keep the muffins tender.
They are delicious warm from the oven, but they also work well as a grab-and-go breakfast or afternoon snack.
Ingredients
You’ll need:
- 1 cup mashed ripe bananas
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1/4 cup unsweetened cocoa powder
- 2/3 cup plain Greek yogurt
- 1/2 cup natural peanut or almond butter
- 1 large egg
- 5 tablespoons honey
- 1/4 cup milk
- 2 tablespoons neutral oil
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chopped nuts, optional
For the best result, use bananas that are very ripe and covered with brown spots. They are sweeter, softer and easier to mash. They are delicious warm from the oven, but they also work well as a grab-and-go breakfast or afternoon snack. If you enjoy easy homemade baking, try our Easy Coffee Cake Recipe for another simple treat.
How to Make Them
Start by heating your oven to 425°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda and salt. Give everything a quick stir so the cocoa is evenly mixed.
In a separate bowl, mash the bananas. Add the Greek yogurt, nut butter, egg, honey, milk, oil and vanilla. Whisk until the mixture looks smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together until just combined. If you are adding chocolate chips or nuts, fold them in at this point.
Avoid over mixing the batter. When you no longer notice the flour is dry, stop stirring. Muffins can be dense if over mixed.
Divide the batter between the muffin cups, filling them generously.
Bake for 5 minutes at 425°F. Then lower the oven temperature to 350°F and continue baking for about 12 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the muffins cool in the pan for about 5 minutes before moving them to a rack.
Simple Tips for Better Muffins
The bananas make a big difference in this recipe. The riper they are, the more flavorful and naturally sweet your muffins will be.
Don’t worry if the batter looks a little thick. That is normal. Just avoid stirring it too much.
For extra chocolate flavor, mix in dark chocolate chips. If you prefer some crunch, walnuts or pecans are a great addition.
You can also sprinkle a few chocolate chips on top before baking for a bakery-style finish.
How to Store Them
Once the muffins have cooled completely, place them in an airtight container. They can be kept at room temperature for short-term storage.
You can also freeze them if you want to prepare them ahead of time. Wrap the muffins individually and place them in a freezer-safe bag or container. When you want one, let it thaw or warm it gently before serving.
Final Thoughts
These high-protein chocolate banana muffins are an easy way to use ripe bananas while making something that feels like a treat. They are soft, chocolatey and satisfying, with ingredients that come together without much effort.
Make a batch for breakfast, pack one for a snack, or freeze a few for later. Once you try them, those overripe bananas on your counter may never go to waste again.