I have something to confess that you might already know. I am not good with technology. If it wasn’t for my brother in law Tom starting this, teaching me how to use it, and fixing all the problems, there’d be no homebeccanomics. There is a reason I’m telling you this…
There is a place on the right side of my home page that says “most popular recipes”. The breakfast sandwiches, which the number of pins supports, is the top favorite. The second spot has always been filled with my chocolate banana protein muffins. I figured it was some sort of glitch in the system as I didn’t know it was a popular post. Turns out, it is! The pictures and writing needed work, as so many of my older recipes do, so I remade the muffins this past weekend.
Typical of most muffins, this is a super easy recipe. Whisk wets, whisk dries, combine. As always, remember to carefully mix the batter. Too much stirring and the gluten develops, leaving you with “tough” muffins (tough muffin would be the overweight, grumpy relative of the tough cookie).
My husband loves EAS brand chocolate protein powder and this is the first recipe I’ve made with protein that doesn’t have a strange taste or consistency. These taste like chocolate-y banana muffins but will keep you full longer due to the added protein, plus chocolate in the morning makes your whole day better. A win, any way you look at it.
Chocolate Banana Protein Muffins
1 1/2 c. flour (all purpose or white whole wheat)
1/2 c. chocolate protein powder
1/4 c. dark unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
3 over-ripe bananas, mashed
1/2 c. greek nonfat or lowfat (plain) yogurt
1/3 c. canola oil
1 tsp. vanilla
1/2 c. walnuts, chopped
1/2 c. chocolate chips
1. Preheat oven to 375 degrees.
2. In a medium bowl, whisk flour, protein powder, cocoa, baking powder, baking soda, and salt.
3. On a plate, mash bananas with a fork.
4. In a large bowl, whisk eggs, bananas, oil, sugar, vanilla, and yogurt until combined.
5. Fold dry ingredients into wet until half way mixed.
6. Add walnuts and chocolate and continue to fold until just combined.
7. Spray two 12 c. muffin tins with nonstick spray or fill with paper liners.
8. Divide batter evenly between the holes, filling each about 2/3 of the way full.
9. Bake for 12-16 minutes, or until you touch the top of a muffin and it’s no longer wet. Whenever a recipe gives you two times, always set your oven for the LOWER time. You can always bake something more but you can never bake it LESS.
10. Let cool in the tin for about five minutes, then remove to a wire wrack to cool completely.
These will keep at room temp for several days. They will freeze GREAT; put them in bags of two and take them out as you need them for breakfasts on-the-go.