Protein Banana Chocolate Chip Muffins (Easy and Delicious!)

These protein banana chocolate chip muffins are one of my favorite easy breakfast recipes to make when I'm meal prepping for the week. They're made with ripe bananas, Greek yogurt, oat flour, protein powder, and chocolate chips for a breakfast that has a good balance of protein and carbs while still tasting like something the entire family wants to eat.

Since I started focusing on healthier eating, I've been trying to make sure my meals have a good balance of protein, carbs, and fruits or vegetables. It's been really fun to implement that balance in my life and see my kids following suit and wanting what I'm eating, too. I firmly believe that parents really do set the example for food for their kids.

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Easy Protein Banana Chocolate Chip Muffins for Meal Prep

When I started meal prepping, I found myself cooking a lot more than I normally would. I would make food for the kids, then food for Derek, and then my meal prep meals. It was just a lot of work to make sure everyone was eating and getting what they wanted.

I've since begun simplifying my meal prep to make it more appealing to everyone in the family, and these protein banana chocolate chip muffins were well received by everyone. I love that I can make one batch of muffins and have something ready for all of us instead of making a bunch of different breakfasts.

How to Make Protein Banana Chocolate Chip Muffins

If I'm going to bake something for myself or the rest of the family, I find that the easiest thing to do is switch out the typical ingredients for healthier alternatives. Most muffin recipes I've made in the past call for corn oil, but in these muffins, I use coconut oil instead.

I also love using ripe bananas because they add sweetness and moisture to the muffins, and the Greek yogurt and protein powder add some extra protein. Of course, the chocolate chips make them a little more fun, especially for the kids!

These protein banana chocolate chip muffins are easy to make in one bowl, which also means fewer dishes to wash when you're done. That's always a win in my book.

Protein Banana Chocolate Chip Muffins for Breakfast Meal Prep

My favorite part of this meal prep is that it doesn't take long to put together at all! Simply bake the muffins, make your eggs while the muffins are baking, toss some fruit into the meal prep containers, and then you're good to go.

When I make my eggs, I like to add a little bit of coconut oil to the pan because it not only prevents the eggs from sticking but also gives them a slight coconut aroma and taste.

I love having these protein banana chocolate chip muffins ready to go in the fridge because it makes busy mornings so much easier. They're also great to freeze individually so you can pull one out whenever you need a quick breakfast or snack.

THE HAPPY FLAMMILY • BREAKFAST RECIPES

Protein Banana Chocolate Chip Muffins

Easy protein banana chocolate chip muffins made with ripe bananas, Greek yogurt, oat flour, protein powder, and chocolate chips. Perfect for breakfast meal prep, busy mornings, and a family-friendly snack.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Yield 12 muffins

Ingredients

• 3 medium ripe bananas, mashed
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups oat flour
• 1/2 cup vanilla protein powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup mini chocolate chips

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
2. In a large mixing bowl, mash the ripe bananas until mostly smooth.
3. Add the eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract. Whisk until well combined.
4. Add the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt. Gently stir until just combined. Avoid overmixing.
5. Gently fold the mini chocolate chips into the muffin batter.
6. Divide the batter evenly between the 12 prepared muffin cups, filling each approximately three-quarters full.
7. Bake for approximately 18–22 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Notes

Protein powder: Different protein powders absorb moisture differently. If your batter seems unusually thick, add 1–2 tablespoons of milk until it reaches a scoopable consistency.

Storage: Store cooled muffins in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze individual muffins in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or gently reheat before serving.

Meal prep: Serve these protein banana chocolate chip muffins with scrambled eggs and fresh fruit for an easy make-ahead breakfast.