These are soft, fluffy banana muffins packed with protein and melty chocolate chips. The perfect make ahead breakfast for busy mornings!
Sometimes I make sourdough discard banana muffins on the weekends but I LOVE to have protein banana muffins during the week, they're so easy and kid approved!
If you're trying to hit your protein goals, this is an awesome high protein muffin to try. I made these muffins with Kodiak cake mix and and decided the recipe on the box could be improved upon to help me pack in even more protein.
I love to double or even triple the recipe (similar to what I do with vanilla overnight oats and chocolate peanut butter overnight oats) and use some for the week and freeze the rest for later!
Jump to:
Why You'll Love This Recipe
- Taste: Banana with a little cinnamon, and not too much chocolate!
- Ease: Mixing together wet ingredients, then adding in dry, scooping into tins, then baking. Beginner-mid level.
- Time: 35ish minutes start to finish.
📝 Ingredient Notes
- Protein Pancake Mix - there are a few different brands but we LOVE Kodiak Cake Mix and buy it on sale in bulk! I haven't tested this recipe with any other brands.
- Greek Yogurt - I usually use homemade IP greek yogurt to save $$, plain store bought is the equivalent and works great.
- Milk - you can use regular, plant based, ultra pasteurized high protein (I use Fairlife), it all works.
- Protein Powder - I use Clean Simple Eats Classic Vanilla or whatever other brand I'm testing out during the month.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Greek yogurt can be switched out with sour cream.
- Protein powder can be left out or swapped for unflavored collagen.
🧑🍳 Instructions
- Step 1. Mash banana in a mixing bowl until it's pureed - very soupy.
- Step 2. Add in milk, greek yogurt, melted butter, egg, and vanilla and mix well.
- Step 3. Add in the dry ingredients over the wet ingredients. Pancake mix, brown sugar, protein powder, cinnamon, baking powder, and salt. Then whisk together just until there are no flour pockets left.
- Step 4. Add in chocolate chips last and gently stir in, careful not to overmix.
- Step 5. Spray a muffin tin with baking spray (or use liners) and scoop batter into tin, filling each about ¾ full. Depending on how full you fill the tin, it makes 12-14 muffins. Let the batter sit in the tin for 15 minutes. Bake for 16-18 minutes until inserted toothpick comes out clean.
Tip
Letting the batter rest helps to activate the baking powder in them so they bake a little taller and fluffier. Since it's an oat/wheat flour based recipe they can be a little more dense than typical muffins.
📌 Troubleshooting
- Dense - batter needs to rest and make sure your oven temp is correct! Use an oven thermometer to get accurate temps.
❄️ Make Ahead, Store, Reheating Tips
This is SO easy to make ahead and freeze!
Room Temp: 3-4 days in an airtight container.
Freeze: after baking and cooling completely for up to 3 months. I thaw overnight and warm the next morning for breakfast.
❓Frequently Asked Questions
Yes! I leave it out if I don't have any on hand. It doesn't change the flavor or bake time at all that I can tell when tested.
My guess is too much dry ingredient to wet ingredient ratio. Make sure you're measuring and weighing ingredients properly! If you use small bananas and don't measure it can make the muffin texture different.
Yes! I do this all the time. We prefer to thaw overnight and reheat in the morning for breakfast in the microwave or in the oven covered with foil for 5 minutes at 350℉.
🍽️ Serving Ideas
- Great with fruit, or homemade greek yogurt.
- Kids love them spread with butter or peanut butter.
- Plain with high protein ultra pasteurized milk.
- As a side dish with ham and cheese hashbrown casserole or green chile biscuits and gravy.
💪🏻 More High Protein Breakfast Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Chocolate Chip Banana Protein Muffins
Ingredients
- 2 large bananas (235g), about 1 cup mashed
- ½ cup milk
- ½ cup greek yogurt
- ¼ cup salted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups Kodiak Cake Mix
- ½ cup light brown sugar
- 1 serving vanilla protein powder (30g)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- In a mixing bowl, mash banana thoroughly until pureed.2 large bananas
- Add in milk, greek yogurt, melted butter, egg, and vanilla extract. Mix really well until smooth.½ cup milk, ½ cup greek yogurt, ¼ cup salted butter, 1 large egg, 1 teaspoon vanilla extract
- Add in dry ingredients over the wet ingredients in the bowl: Kodiak Cake mix, brown sugar, vanilla protein powder, cinnamon, and salt. Whisk until mixed and there are no dry pockets left, but don't overmix.2 cups Kodiak Cake Mix, ½ cup light brown sugar, 1 serving vanilla protein powder, 1 teaspoon cinnamon , ¼ teaspoon salt
- Gently mix in chocolate chips. Scoop into muffin tin about ¾ full. Let rest 15 minutes (this helps activate the baking powder). Preheat oven to 350 ℉. Bake at 350℉ for 17-18 minutes until inserted toothpick comes out clean.½ cup chocolate chips
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Sara says
Made a double batch to freeze and they tasted fresh after thawing. So good!