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Banana Chocolate Chip Protein Muffins
by Christina Goddard on Wednesday July 6, 2016
Banana Chocolate Chip Protein Muffins

Ripe bananas make the perfect base for these muffins and naturally sweeten them up.  I like eating these with greek yogurt for breakfast, a snack in the afternoon, or even as dessert after dinner!  The added protein helps to make them more balanced, rather than your typical carbohydrate dense muffins.



  • 1¼ cup oat flour (to make, just take 1 and ¼ cup of oats and process in food processor until reaches flour consistency)
  • 1 scoop of vanilla protein powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 3 ripe bananas
  • 1 TB honey
  • 1 tsp vanilla extract
  • 1 TB olive oil
  • 1 egg
  • ½ cup nonfat plain greek yogurt
  • ½ cup dark chocolate chips (or cacao nibs)
  1. Preheat over to 350 degrees. Spray muffin tin with non-stick olive oil spray
  2. Whisk together dry ingredients
  3. In a separate bowl, mash bananas. Then add all wet ingredients, but do not add chocolate chips yet. Mix together.
  4. Add wet mixture to dry ingredients, stirring as you add. Fold in chocolate chips.
  5. Pour batter equally into muffin tin.
  6. Bake for 20 minutes or until tops are golden brown.
  7. Enjoy!

Serves: 12 muffins Prep time: 15 minutes: Cook time: 20 minutes Total time: 35 minutes  

Calories: 140 Protein: 5g Carbs: 17g Fiber: 2g Fat: 5g Cholesterol: 20mg Sodium: 160mg

Christina Goddard, RD, LDN, is a TGH dietician. You can find more of her recipes at TGH Health News and more recipes on her blog, Nourish Well, Travel Often.