High-Protein Chocolate Banana Muffins

High-Protein Chocolate Banana Muffins are soft and delicious. These muffins contain 205 kcal and 7g protein in one serving. These muffins are prepared in 35 to 40 minutes, perfect for a quick morning breakfast. They contain whole wheat flour, cocoa powder, baking powder, ripe bananas, vanilla essence, baking soda, almond butter, honey, toasted pecans, vegetable oil, milk, and honey. These simple items have yogurt and butter in them, so these muffins are not good for people who are dairy intolerant. High-Protein Chocolate Banana Muffins are served with scrambled eggs, strawberry slices, & Greek yogurt. We would easily store these High-Protein Chocolate Banana Muffins for some time, perfect for meal prep.

STATS:

• Calories: 205 kcal
• Preparation Duration: Fifteen minutes
• Serving size: 1 muffin
• Cook time: 18–22 minutes
• Cuisine: American
• Total time: 35–40 minutes
• Course: Breakfast, Snack
• Diet: High-Protein, Vegetarian
• Serves: 12 muffins

EQUIPMENT:

• 12-cup muffin pan
• Paper muffin liners
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Muffin scoop or spoon
• Wire cooling rack

INGREDIENTS:

• Baking spray with flour
• ¾ cup flour — whole-wheat
• Two tsp. espresso powder — instant
• One tsp. baking powder
• ¼ cup cocoa powder – unsweetened
• One tsp. baking soda
• ¼ teaspoon salt
• One cup mashed banana
• ¾ cup all-purpose flour
• ⅔ cup whole-milk Greek yogurt
• ½ cup almond butter
• 5 tbsp. honey
• ¼ cup whole milk
• 2 tbsp. vegetable oil
• 1½ tsp. vanilla extract
• 1 large egg
• ½ cup chopped toasted pecans

INGREDIENT NOTES:

BANANA:

• We use ripe bananas to add to these muffins. They will provide the natural sweet taste and also offer the soft texture in these muffins.

COCOA POWDER:

• Add the cocoa powder to include the indulgent chocolate flavor in the muffins. It should be unsweetened to offer the strong chocolaty taste. We would have to utilize the Dutch-process or natural cocoa powder for this purpose.

HONEY:

• Include the honey to add the sweet taste and moisture in the muffins. We also use the very ripe bananas with it to provide the best balance.

WHOLE WHEAT FLOUR:

• Add this flour to include the light nutty taste, and it also offers fiber and nutrients in the muffins.

PECANS:

• Add the toasted pecans to include the good fats, crunchiness, and deep nutty taste in them. We have to cool them, and then make slices.

INSTRUCTIONS:

1. First warm the oven at 350°F and put the muffin liners in
2. Add both flour, cocoa powder, baking powder, salt, baking soda, and espresso, and mix them with a whisk.
3. Then include the almond butter, Greek yogurt, milk, egg, bananas, honey, vegetable oil, & vanilla essence in the big vessel and mix them to make it smooth.
4. Add the dry component to the wet one and mix softly with a rubber spatula till it gets combined, and don’t over mix.
5. Include the toasted pecans and save some of them to add on top.
6. Add the butter equally in 12 muffin cups about ¾ full and sprinkle the pecans on top.
7. Now place the muffins in oven & bake them for 18-22 minutes.
8. When the muffins are baked, leave them to cool for around five minutes, and then put them on the wire rack to cool.

SERVING SUGGESTIONS:

BREAKFAST:

• Greek Yogurt
• Fresh Berries
• Scrambled Eggs

HIGH-PROTEIN PAIRINGS:

• Cottage Cheese
• Protein Smoothie
• Hard-Boiled Eggs

HEALTHY SNACKS:

• Almond Butter
• Peanut Butter
• Mixed Nuts

BRUNCH:

• Fruit Salad
• Avocado
• Coffee

DESSERT:

• Whipped Yogurt
• Strawberries
• Fresh Raspberries

TIPS:

• We have to utilize the ripe bananas to add the maximum sweet taste and moisture in these muffins.
• We don’t have to overmix the batter as the muffins get dense.
• Properly roast the pecans, then add to offer the rich taste
• Cool the muffins, then store so they don’t become soggy.
• Include some additional dark chocolate pieces to add the strong chocolate flavor.

STORAGE INFORMATION:

FRIDGE:

• Cool these muffins properly, then add them in the box and store for five days.

FREEZER:

• Add the cooled muffins in box & freeze them for 3 months.

FAQs:

Will I prepare them without including the espresso?

• Yes, we would easily prepare them without including the espresso, though it will help to increase the chocolate taste.

Could I add the regular yogurt instead?

• Yes, we would utilize the regular yogurt instead, but it is best to use the Greek yogurt as it offers extra protein and a thick texture.

What should I utilize as an almond butter substitute?

• We have to utilize peanut or any other smooth nut or seed butter instead, though it will change the flavor of these muffins.

Why won’t my muffins rise properly?

• Your muffin doesn’t rise properly because you might overmix the batter and add lots of flour, which makes them dense.

Will I utilize the frozen bananas?

• Yes, we would easily utilize the frozen bananas, but we have to defrost them and strain all the water, then mash them before adding them to the batter.

NUTRITIONAL INFORMATION:

Calories: 205 kcal

Net carbs: 25 g

Iron: 0.002 g

Total carbs: 29 g

Vitamin A: 0.00007 g

Servings: 12 muffins

Fiber: 4 g

Calcium: 0.080 g

Protein: 7 g

Sodium: 0.160 g

Potassium: 0.190 g

Serving size: 1 muffin