The Daily Plate

High-Protein Banana Chocolate Chip Muffins

The breakfast muffin that actually keeps you full: ultra-moist banana muffins loaded with 10 grams of protein each from vanilla protein powder, Greek yogurt, and eggs — plus melty chocolate chips in every bite. Naturally sweetened with ripe bananas and honey, they taste like a treat but fuel you like a power breakfast. Bake a dozen on Sunday and breakfast is handled all week.

High-protein banana chocolate chip muffins stacked on a wooden board, one broken open showing melty chocolate chips
Prep time10 min
Cook time20 min
Total30 min
Yield12 muffins
CuisineAmerican
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🧺Ingredients

  • 3 large ripe bananas, mashed (about 1½ cups)
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ⅓ cup honey or pure maple syrup
  • ¼ cup melted coconut oil or unsalted butter
  • 1 tsp vanilla extract
  • 1 cup vanilla protein powder (about 4 scoops)
  • 1½ cups old-fashioned rolled oats, blended into flour (or oat flour)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ¾ cup dark or semi-sweet chocolate chips, divided

👩‍🍳Instructions

  1. Preheat and prep. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Mix the wet ingredients. In a large bowl, whisk the mashed bananas, eggs, Greek yogurt, honey, melted coconut oil, and vanilla until smooth.
  3. Mix the dry ingredients. In a separate bowl, whisk the protein powder, oat flour, baking powder, baking soda, cinnamon, and salt.
  4. Combine gently. Fold the dry ingredients into the wet ingredients until just combined — a few small lumps are fine. Do not overmix, or the muffins will be dense.
  5. Add the chocolate chips. Fold in ½ cup of the chocolate chips, reserving the rest for the tops.
  6. Fill the cups. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips over the tops.
  7. Bake. Bake 18–20 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
  8. Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

💡 Protein muffin tips

Each muffin delivers about 10g of protein. Use the ripest bananas you can find — brown spots mean more natural sweetness and moisture. Any vanilla protein powder works; whey gives the fluffiest crumb, plant-based makes them slightly denser but still delicious. Store in an airtight container at room temperature for 4 days, or freeze up to 3 months — microwave a frozen muffin for 30 seconds for a warm breakfast.

Moist banana chocolate chip muffin broken open with melted chocolate chips
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