Recipe: Healthy banana chocolate chip protein muffins

The nice folks at Naked Nutrition sent me this massive tub of protein powder to try a few weeks ago. Since whey protein doesn’t sit well with me in protein shakes (and I prefer plant-based protein in general), I decided to use it in baking last week.

Not just for Rickys and Bobbys!

I threw together some banana chocolate chip protein muffins for snacks during the week and was really happy with how they turned out, so I made some again this week and measured everything this time so I could share it with you guys.

Here’s the nutrition breakdown in the protein powder

The protein powder they sent is unflavoured and unsweetened, so I added 1/4 cup of pure maple syrup to the mixture. It was the perfect amount of sweetness for 24 muffins, which also had 4 bananas and 3/4 cup Lily’s dark chocolate chips.

Healthy work week snacks!

As with most protein muffins, they will come out a bit chewier than regular muffins. They were also a bit sticky after a few days, but lasted about 2 weeks in the fridge before becoming not-so-tasty anymore.

You wish, Gus!

Healthy banana chocolate chip protein muffins

Makes 24 muffins


  • 2 cups spelt flour (you could use any kind of flour)
  • 2 cups unflavoured and unsweetened protein powder (I used Naked Nutrition Grass-Fed Whey)
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1/4 cup pure maple syrup
  • 1/2 cup liquid egg whites
  • 1/4 cup almond or coconut milk (or regular milk)
  • 1 tbsp vanilla
  • 4 ripe bananas, mashed
  • 1/2 cup plain Greek yogurt
  • 3/4 cup dark chocolate chips


  1. Preheat the oven to 350F.
  2. Spray 2 large muffin tins with cooking spray or line with paper baking cups.
  3. Mix the dry ingredients (protein powder, flour, baking soda and powder) together in a large bowl.
  4. In a separate bowl, mash the ripe bananas together until almost smooth.
  5. Add the egg whites, yogurt, vanilla, maple syrup, and almond milk to the banana mixture and mix well.
  6. Add the wet mixture to the dry mixture and stir until almost fully blended.
  7. Add the chocolate chips to your batter and mix again.
  8. Pour batter into muffin tins until they’re just over half full. Don’t fill them up to the top as this mixture likes to bubble over.
  9. Bake for 15 minutes or until they start to brown on top.

Estimated nutrition per muffin
115 cals
7 g protein
2 g fat
5 g sugar
23 g carbs