Nut-Free Chocolate Banana Protein Muffins

Indulge in the ultimate guilt-free snack with these Nut-Free Chocolate Banana Protein Muffins, a delicious and wholesome treat perfect for breakfast, post-workout fuel, or an afternoon pick-me-up. Packed with the natural sweetness of ripe bananas, a protein boost from chocolate whey protein powder and Greek yogurt, and the rich flavor of cocoa, these muffins are both satisfying and nutritious. Made without nuts, they’re allergy-friendly and ideal for families or gatherings. With no refined sugar thanks to a touch of honey and dairy-free flexibility if you choose plant-based milk, this recipe delivers moist, chocolatey muffins in just 35 minutes. Plus, a sprinkle of dark chocolate chips adds a delightful burst of melty goodness in every bite. Bake a batch for a quick, protein-packed snack that truly hits the spot!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 large Ripe bananas
• 2 large Eggs
• 0.75 cup Plain Greek yogurt
• 0.5 cup Milk of choice
• 0.25 cup Honey
• 1 teaspoon Vanilla extract
• 1.5 cups Rolled oats
• 0.5 cup Cocoa powder
• 0.5 cup Whey protein powder (chocolate flavor)
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Dark chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease them with cooking spray.

Step 2

In a large mixing bowl, mash the bananas until smooth. Add the eggs, Greek yogurt, milk, honey, and vanilla extract. Whisk until fully combined and smooth.

Step 3

In a separate bowl, combine the rolled oats, cocoa powder, protein powder, baking powder, baking soda, and salt. Stir until evenly mixed.

Step 4

Add the dry ingredients to the wet ingredients, and gently fold until just combined.

Step 5

Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 9

Enjoy your nut-free chocolate banana protein muffins! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1151.5g)

Amount per serving	% Daily Value*
Calories	2383.4

Total Fat 72.0g	0%
Saturated Fat 35.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 522.4mg	0%
Sodium 2142.8mg	0%
Total Carbohydrate 307.7g	0%
Dietary Fiber 46.8g	0%
Total Sugars 152.2g
Protein 170.5g	0%

Vitamin D 144IU	0%
Calcium 1233.9mg	0%
Iron 24.1mg	0%
Potassium 4162.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 26.6%

Carbs: 48.1%