Vegan Chocolate Banana Protein Muffins
Indulge in the perfect guilt-free treat with these Vegan Chocolate Banana Protein Muffins—soft, moist, and packed with rich chocolate flavor! These wholesome muffins combine nutrient-dense ripe bananas, vegan chocolate protein powder, and whole wheat flour to create a deliciously satisfying snack or breakfast option. Sweetened naturally with maple syrup and loaded with vegan dark chocolate chips, every bite offers a delectable blend of sweetness and decadence. Plus, they’re dairy-free, egg-free, and packed with plant-based protein, making them ideal for vegans, fitness enthusiasts, or anyone looking for a healthier chocolate fix. Ready in just 35 minutes, these muffins are easy to make and perfect for meal prepping or enjoying fresh out of the oven.
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Ingredients
- 3 medium ripe bananas
- 0.5 cup unsweetened almond milk
- 0.25 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1.5 cups whole wheat flour
- 0.33 cup cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon sea salt
- 0.5 cup vegan chocolate protein powder
- 0.5 cup vegan dark chocolate chips
- 0.25 cup coconut oil, melted
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
Step 2
In a large mixing bowl, mash the ripe bananas until smooth. Add the almond milk, maple syrup, vanilla extract, and apple cider vinegar. Mix well to combine the wet ingredients.
Step 3
In another bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, sea salt, and vegan chocolate protein powder.
Step 4
Gently fold the dry ingredients into the wet ingredients using a spatula, stirring just until the mixture is well combined.
Step 5
Add the melted coconut oil and mix until incorporated. Be careful not to overmix.
Step 6
Fold in the vegan dark chocolate chips, distributing them evenly throughout the batter.
Step 7
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Step 9
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes.
Step 10
Transfer the muffins to a wire rack to cool completely before serving.
Nutrition Facts
| Serving size | (1059.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2776.4 |
| Total Fat 113.0g | 0% |
| Saturated Fat 74.3g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2556.2mg | 0% |
| Total Carbohydrate 359.1g | 0% |
| Dietary Fiber 57.1g | 0% |
| Total Sugars 149.6g | |
| Protein 121.8g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 724.7mg | 0% |
| Iron 39.9mg | 0% |
| Potassium 3044.6mg | 0% |
Source of Calories