Healthy Chocolate Banana Protein Muffins made with oatmeal and quest chocolate protein powder. These easy flourless chocolate protein muffins are made in a blender and are gluten free and sugar free too!
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Since people voted for choc protein banana muffins over oatmeal muffins on my Instagram stories, here you have it 🙂
Not gonna lie, shooting these protein muffins really annoyed me. I spent a good 20 minutes putting up a perfect stack of muffins, aligning all the chocolate chips and perfectly shaped muffins, all the good stuff.
Spent another 25 minutes shooting about 3 different scenes.
And then in the last 5 minutes I took a bite shot that (I think) looked SO much better than any of those previous ones!
Ingredients for Chocolate Banana Protein Muffins
The flourless protein muffins are made with healthy ingredients like oats and stevia sweetened protein powder, and only a bit of coconut oil – no added sugar, just natural ones from the banana.
- Ripe Bananas the spotty blackening ones
- Chocolate Protein Powder – I use the one from quest nutrition for these protein muffins. You can also make these muffins with vanilla protein powder instead.
- Instant or Rolled Oats – use gluten free if you need
- Unsweetened Cocoa Powder or Cacao Powder
- Almond Milk to add moisture to the muffins, but keep them dairy free. You can use normal milk if non dairy isn’t a restriction
- A bit of Melted Coconut Oil
- An Egg
- Baking Powder
And then I’d say these are optional, but who doesn’t love a good double chocolate protein muffin, so: Chocolate Chips! I’d recommend the sugar free ones from Lakanto (you get a discount with the code HAYLSKITCHEN)
How to make Chocolate Protein Muffins in a Blender
These protein blender muffins are super easy to make – just blend all the ingredients and bake!
- Preheat your oven to 350°F and line 8 cups of a muffin tin with cupcake lines. Lightly spray the insides with oil spray (so the muffins come off easily)
You can also use a non-stick pan.
- Combine all the ingredients in a blender (except the chocolate chips) – bananas, oats, protein powder, cocoa powder, baking powder, almond milk, coconut oil and egg.
- Pulse or blend on low until just combined. You should have a thick muffin batter.
Taste the batter and add more sweetener (Stevia or Monkfruit is best) if the batter isn’t sweet enough.
- Divide the mix among the muffin cups, filling them about ¾ way to the top.
Optionally, top with Chocolate Chips
- Bake the muffins for about 25-27 minutes until a tester inserted into the center comes out dry.
How to Store Banana Oatmeal Protein Muffins
These chocolate banana protein muffins make a perfect meal prep breakfast, snack or dessert and can be stored on the counter, in the fridge or freezer too.
Wrap the protein blender muffins in plastic wrap or place them in an airtight container and you can keep them on the countertop for 2-3 days, fridge for 5 days or freezer for 2-3 months.
How to defrost frozen muffins:
To defrost frozen chocolate protein muffins, leave them on the countertop or place them in the fridge overnight. I would not recommend using the microwave.
Tips for Quest Chocolate Protein Powder Muffins
While this recipe is easy, there are a few things to keep in mind to make these whey protein muffins.
- Use completely ripe bananas or the protein muffins won’t be sweet enough since you’re using unsweetened cocoa powder for chocolate flavor.
- Use room temperature eggs and room temperature milk to prevent the coconut oil from hardening and forming holes in the muffins when baking.
- Taste the batter and see if you need some extra sweetener (I’d recommend stevia if needed). Quest protein powder – both the vanilla and chocolate – are quite sweet so my muffins turned out just sweet enough.
- Grease the cupcake liners with cooking spray – this will allow the muffins to come off easily!
More Easy Protein Muffins and Breads to try:
- Oil Free Apple Protein Muffins (Whole Wheat)
- Amazing 100-Calorie Chocolate Protein Banana Bread
- Fat Free Protein Pumpkin Bread (Whole Wheat)
- Best Ever Protein Powder & Yogurt Banana Bread
Chocolate Banana Protein Muffins in a Blender
Ingredients
- 2 medium Bananas, 240g, 1 cup mashed
- 1 cup Rolled Oats, or Instant Oats, 90g
- ⅔ cup Chocolate Protein Powder, or Vanilla, 60g, 2 scoops
- ⅓ cup Unsweetened Cocoa Powder, or Cacao Powder
- 2 teaspoon Baking Powder
- ⅔ cup Almond Milk, or other at room temperature
- 1 tablespoon Melted Coconut Oil
- 1 Egg, room temperature
- Optional: 1½ tablespoon Chocolate Chips, Sugar-free recommended
Instructions
- Preheat oven to 350°F, line 8 cups of a muffin pan with cupcake lines, and lightly spray insides with cooking spray (or use non-stick pan).
- Combine all ingredients (except chocolate chips) in a food processor or blender – bananas, oats, chocolate protein powder, cocoa powder, baking powder, almond milk, coconut oil and egg.
- Pulse or blend on low until just combined. You should have a thick muffin batter.
- Divide the batter among muffin cups, about ¾ way to the top. Sprinkle chocolate chips on top.
- Bake for 22-25 minutes. A toothpick inserted into center comes out dry.
- Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes, and enjoy.
Notes
- Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
- Nutrition value is calculated using products recommended below and includes chocolate chips.
- Let the muffins cool completely before storing so they remain fresh.
- Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
- Fridge: 1 week in an airtight container.
- Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.
- Quest Nutrition Chocolate Milkshake Protein Powder
- Lakanto Semi Sweet Chocolate Chips
- Use code HAYLSKITCHEN for 15% off your order
- Servings: 8 muffins | Serving size: 1 muffin with chocolate chips
- Calories: 141kcal
- Fat: 5g | Saturated fat: 2.6g
- Carbohydrates: 18.7g | Fiber: 4.3g | Sugar: 3.7g
- Protein: 8.9g
Jen says
These aren’t horrible, but kind of bitter because there is no sweetner. I might try again, adding a little sweetener. The texture was decent and it has a good amount of protein, so that’s a good starting place!
Haylee Jane Monteiro says
The sweetness here comes from the protein powder. So if yours wasn’t as sweet you would need a little more added sweetener like stevia. I’ll add a note in the recipe above. Hope you give it another try!
Alisha says
Not sure if my bananas were too big, but to my delight I made 12 muffins with one batch. Very tasty for a protein muffin. I have a sweet tooth so added about 3 tbsp of coconut sugar, sprinkled mini chocolate chips on top. Still pretty healthy in my opinion! I will definitely bake again when I have an abundance of overripe bananas.
Haylee Jane Monteiro says
Yayy so glad you liked them! Cant wait to see what you try next
Jessica says
These were so good! I replaced 1/4 cup of oats with flax meal for fiber and added 2 TBSP of allulose because my protein powder is sugar free. I’m not sure if the allulose made a huge difference, because the muffins still aren’t very sweet – but they’re still good and very chocolatey. Both my husband (who doesn’t love “healthy” stuff) and two year old instantly smashed a few of them so now I have to make more, lol. Not worried about it ruining their appetite because of the high protein and fiber content. Thank you for the recipe!
Haylee Jane Monteiro says
Yayy! I’m so happy your family liked it and that the subs worked out for you 🙂
Olivia says
These were tasty and easy! I added 1 tsp vanilla and 2 tsp coconut sugar. My muffins were done at 18 min. Will definitely make these again!
Haylee Jane Monteiro says
Yayyy! So happy you liked them 🙂
Theresa says
Excellent recipe, easy to make, flavor changes are simple and they taste so good and good for you!
Haylee Jane Monteiro says
Yay!! I’m so happy you loved these Theresa. Adaptable is definitely a great thing about these muffins!
Whitney McCoy says
These are so delicious ? ? thanks for the recipe
Haylee Jane Monteiro says
Absolutely! One of my favs too!
Devy says
I’m so excited to try these! They look amazing! Could I substitute the oil with applesauce by chance? Thank you for the yummy recipe!
Haylee Jane Monteiro says
And now I’m excited you want to try them out Devy! They really are worth a try.
It’s only a tablespoon of oil here for the entire batch of 8, so there isn’t much fat per muffin.
If you’d still like to sub it out, I’d recommend maybe a tablespoon and a half of the applesauce, since the oil would add a lot more moisture in the one Tbsp.
Can’t wait to know how they turn out!
Shashwati Shradha says
These are one of the most delicious, healthiest, and quickest muffins you will ever bake! I’m sure my friends and I will make more of them in the future. Thanks for sharing the recipe! 🙂
Haylee Jane Monteiro says
You’re most welcome Shashwati! Quick, easy and tasty were just what I was going for, glad you and your friends all loved them. Hope you find some more stuff here you like 🙂