My chocolate banana protein muffins are an easy way to boost morning protein without using protein powder. The base yields moist, cakey chocolate muffins, and with a few simple swaps you can make them more protein-dense if you prefer. They’re ideal for quick meal prep and grab-and-go breakfasts.
Hello! Looking to start the day with more protein? This banana chocolate protein muffins recipe is a tasty, portable option.
Many common breakfast choices—like sugary cereals or pastries—are convenient but low in protein, which can leave you hungry mid-morning. These muffins help bridge that gap while still tasting like a treat.
Eggs are a great protein source, but if you need something portable these chocolate protein banana muffins are perfect. My family loves them and I hope you will too.
🍌 Chocolate Banana Protein Muffins Ingredients
Ingredients for approximately 15 muffins:
- 90 grams all-purpose flour (about ¾ cup)
- 63 grams Kodiak Cakes pancake mix (about ½ cup)
- 40 grams cocoa powder (about ½ cup; dark or regular)
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup oil
- ¼ cup cinnamon applesauce
- 1 cup mashed ripe banana
- ¼ cup milk (unsweetened almond milk suggested)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips (divided)
- Cooking oil spray
Scroll for the printable recipe card and step-by-step instructions.
For consistent results I recommend weighing dry ingredients, though U.S. volume measures are provided. The moisture in your mashed bananas affects both texture and baking time—frozen-thawed overripe bananas are often wetter and may require a few extra minutes in the oven. If bananas are underripe and hard to mash, microwave them for about 30 seconds to soften.
This recipe makes about 15 muffins and requires muffin tins and papers. Note: Kodiak mix contains added protein isolates, so while this is a “no protein powder” recipe, the pancake mix contributes protein.
How to Make Higher Protein Muffins
Try the recipe as written first, then adjust to reach your desired macros. Ways to increase protein density:
- Add more protein per muffin: Replace some or all all-purpose flour with more Kodiak mix. Use higher-protein milk (skim or soy) and consider replacing the whole egg with egg whites (about ¼ cup egg white per large egg).
- Reduce fat calories: Fat is calorie-dense. Swap oil for an equal volume of applesauce to lower calories from fat and increase relative protein percentage.
- Lower carbs or added sugars: Use a low-calorie brown sugar substitute 1:1 (e.g., Swerve) or reduce the chocolate chips to cut calories from carbs and raise the proportion of calories that come from protein.
🍫 How to Make Chocolate Banana Protein Muffins
Step-by-step instructions:
In a large bowl, whisk together the dry ingredients: flour, Kodiak mix, cocoa powder, brown sugar, baking soda, baking powder, and salt.
In a medium bowl, combine the wet ingredients: oil, applesauce, mashed banana, milk, egg, and vanilla.
Pour the wet mixture into the dry ingredients and stir until just combined.
Gently fold in most of the chocolate chips, reserving a few to place on top of each muffin.
Line 15 muffin cups with papers and lightly spray the liners with cooking spray.
Divide batter evenly among the prepared liners, filling each about ¾ full so they have room to rise.
Top each muffin with the reserved chocolate chips. Don’t overload the tops or the muffins may not rise evenly.
Bake at 350°F (177°C) for 20–25 minutes on a rack placed about one-third down from the top. Test doneness with a toothpick: it should come out clean or with a few crumbs, not wet batter.
Once out of the oven, let muffins rest in the tin for 5 minutes, then transfer to a cooling rack to reach room temperature. These taste best chilled, so refrigerate before serving if you prefer them cold.
Chef’s Tip
For best flavor and texture, chill the muffins completely before eating—cold they resemble a chocolate cupcake and hold their texture much better than when warm.
Storage
These muffins are best the same day. Wrapped individually, they keep 3–4 days refrigerated. For longer storage, freeze in an airtight container and thaw in the refrigerator for 24–48 hours.
Watch How to Make It!
Chocolate Banana Protein Muffins Recipe
Summer Yule
Print Recipe
Ingredients
- 90 grams all-purpose flour (about ¾ cup)
- 63 grams Kodiak Cakes pancake mix (about ½ cup)
- 40 grams cocoa powder (about ½ cup)
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup oil
- ¼ cup cinnamon applesauce
- 1 cup mashed banana, very ripe
- ¼ cup milk (unsweetened almond milk suggested)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips (divided)
- Cooking oil spray
Instructions
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1. In a large bowl, mix the dry ingredients: flour, Kodiak mix, cocoa powder, brown sugar, baking soda, baking powder, and salt.
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2. In a medium bowl, combine the wet ingredients: oil, applesauce, mashed banana, milk, egg, and vanilla.
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3. Add the wet ingredients to the dry and stir until just combined.
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4. Fold in most of the chocolate chips, reserving some for the tops.
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5. Line 15 muffin cups with papers and spray lightly with cooking spray.
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6. Divide batter among liners, filling about ¾ full.
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7. Top with reserved chocolate chips.
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8. Bake at 350°F (177°C) for 20–25 minutes. Use a toothpick to check doneness.
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9. Let muffins rest 5 minutes in the tin, then transfer to a rack to cool. They’re best chilled.
Equipment
- Muffin Papers
- Muffin Pan
- Toothpicks
- Cooling Rack
Notes
💭 Expert Tips from Dietitian Summer Yule
This recipe suits weight maintenance and active lifestyles. A muffin containing Kodiak mix may include added protein, but always check nutrition facts if you’re tracking macros.
Muffins are convenient and tasty, but many store-bought options are calorie-dense and low in protein and fiber. These muffins use whole-grain pancake mix and applesauce to reduce fat and add some protein.
If you want more calories or fat, serve with a nut butter spread. Good pairings include fresh fruit (strawberries, blueberries), cottage cheese, or yogurt.
Vegan Banana Protein Muffins
To make these vegan, use a plant-based Kodiak mix, vegan chocolate chips, and replace the egg with a flax or other plant-based egg substitute. You may need a touch more baking powder for lift.
Nutrition information is per serving.
Nutrition
Carbohydrates: 29.2g
Protein: 3.4g
Fat: 8.9g
Fiber: 2.4g
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👩🏻🍳 More Healthy Muffin Recipes
Looking for more healthier muffin ideas? Try the other recipes in this collection for blueberry, air-fryer banana, or higher-calorie options.
🍳 Other Protein Recipes
For more high-protein breakfasts, explore additional recipes like Kodiak Cakes banana bread, baked oats with egg white, or crustless quiche variations.
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