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banana chocolate chip muffins

Irresistible Banana Chocolate Chip Muffins for a Protein Boost

Enjoy these protein-packed banana chocolate chip muffins, combining deliciousness with wholesome ingredients for a perfect snack or breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Baking
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • Mixing bowl
  • - Muffin tray
  • Whisk
  • Spatula

Ingredients
  

For the Muffin Batter

  • 2 cups Ripe Bananas Use overripe bananas for maximum sweetness and moisture.
  • 1 cup Cottage Cheese Adds protein and a fluffy texture; Greek yogurt can substitute.
  • 1/2 cup Maple Syrup A natural sweetener; honey can be used instead.
  • 1/2 cup Unsweetened Applesauce Provides moisture and sweetness; try pumpkin puree for a twist.
  • 1/4 cup Light Olive Oil Keeps muffins moist; melted coconut oil is a great alternative.
  • 1 tbsp Apple Cider Vinegar Enhances acidity for fluffier muffins.
  • 1 tsp Vanilla Extract Always go for pure extract for the best taste.
  • 2 whole Eggs Bind everything together for a rich bite.
  • 1 cup Oat Flour Main dry ingredient providing structure.
  • 1/2 cup Almond Flour Adds tenderness and nutty flavor.
  • 1/4 cup Cocoa Powder For rich chocolate flavor.
  • 1 tbsp Baking Powder Essential leavening agent.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1 tsp Cinnamon Adds warmth and depth; can be omitted.
  • 1/4 tsp Salt Balances sweetness and enhances flavor.
  • 1 cup Chocolate Chips Use dark or dairy-free varieties if preferred.

Instructions
 

How to Make Banana Chocolate Chip Muffins

  • Preheat the Oven: Set your oven to 425°F (220°C).
  • Mash the Bananas: In a mixing bowl, mash 2 ripe bananas until smooth.
  • Combine Wet Ingredients: Add cottage cheese, maple syrup, applesauce, olive oil, apple cider vinegar, and vanilla to the bananas. Blend until smooth.
  • Whisk in Eggs: Whisk in 2 whole eggs and 1 egg white until fully combined.
  • Mix Dry Ingredients: In another bowl, combine oat flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Whisk together.
  • Combine Wet and Dry Mixtures: Gradually add dry mixture to wet mixture. Stir gently until just combined.
  • Fold in Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
  • Prepare the Muffin Tray: Line a muffin tray with paper liners and spray with non-stick spray.
  • Fill Muffin Cups: Fill each muffin cup with batter, mounding slightly.
  • Bake the Muffins: Bake at 425°F for 5 minutes, then reduce to 350°F and bake for another 20 minutes or until a toothpick comes out clean.
  • Cool and Enjoy: Allow muffins to cool before serving. Warm in the microwave for 12-15 seconds for the best experience.

Notes

For extra flavor, top with butter or a drizzle of peanut butter. Follow storage tips to keep your muffins fresh.
Keyword baking, banana chocolate chip muffins, breakfast, healthy muffins, high protein, snack