If you know me, you know I love an easy breakfast idea that can be prepped on Sunday or Monday for the week ahead! These Chocolate Banana Protein Muffins taste like a dessert, but are packed full of protein and will keep you full until lunch time.
Anytime I eat a muffin for breakfast, I like to top it with some peanut butter for healthy fats that increase the satisfaction factor. If you are looking for another muffin recipe that’s healthy enough to eat for breakfast, check out the recipe for my Banana Blueberry Oatmeal Muffins.
For these Chocolate Banana Protein Muffins, I use Kodiak Cakes Dark Chocolate Flapjack and Waffle Mix for the dry ingredients, which makes these muffins extremely easy and delicious! Thanks to this mix, this recipe only has seven ingredients. It is made using 100% whole grains and each 1/2-cup serving contains 14 grams of protein!
How to make Chocolate Banana Protein Muffins:
In a large mixing bowl, mash two ripe bananas with a fork until smooth.
Add next five ingredients to the mixing bowl and whisk until well combined.
Add flapjack and waffle mix to the mixing bowl and mix until incorporated. It will be lumpy. Do not over mix.
Use a 1/4 cup measuring cup to fill a 12-tin muffin pan with the batter.
Bake muffins in preheated oven for 18-20 minutes. A toothpick inserted into the middle should come out with a few moist crumbs on it.
Let the muffins cool and store in an airtight container in the fridge for 3-5 days.
Sizzling Tip:
Use cooking spray to grease your muffin tin so the muffins come out easily. You can also use paper or silicone liners if you prefer.
Chocolate Banana Protein Muffins
Equipment
- Mixing Bowl
- Measuring cups
- Whisk
- Muffin pan
Ingredients
- 2 ripe bananas
- 1/4 cup vegetable oil
- 1 egg
- 1/4 cup strong brewed coffee cooled
- 1/2 cup almond milk
- 1/3 cup brown sugar
- 2 cups Kodiak Cakes Dark Chocolate Flapjack and Waffle Mix
Instructions
- Preheat oven to 350° F. Grease a 12-tin muffin tin with cooking spray or use liners.
- In a large mixing bowl, mash two ripe bananas with a fork until smooth.
- Add next five ingredients to the mixing bowl and whisk until well combined.
- Add flapjack and waffle mix to the mixing bowl and mix until incorporated. It will be lumpy. Do not over mix.
- Use a ¼ cup measuring cup to fill a 12-tin muffin pan with the batter.
- Bake muffins in preheated oven for 18-20 minutes. A toothpick inserted into the middle should come out with a few moist crumbs on it.
- Let the muffins cool and store in an airtight container in the fridge for 3-5 days.
If you try this recipe, let me know in the comments down below!😃