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!
Ingredients
2mediumBananas, 240g, 1 cup mashed
1cupRolled Oats, or Instant Oats, 90g
⅔cupChocolate Protein Powder, or Vanilla, 60g, 2 scoops
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
Recipe adapted from Caitlin Rule (@goodnessavenue on Instagram).
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.
Storage:
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.