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Chocolate Banana Jammy Protein Muffins

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When you want to indulge but you still want to hit your protein goals for the day, the Protein Bakes recipe e-book is here to save the day! Protein-packed, nutrient-dense, and delicious recipes just like these Chocolate Banana Jammy Protein Muffins!  These muffins are moist, jammy, and trust us, you’re never going to need another muffin recipe again. Plus, they packed with 10g(!!) of protein from whey, collagen, and gelatin!

Further Food Commentary:

These Chocolate Banana Protein Muffins not only look delicious, but they provide a lot of healthy nutrients. You get a nice dose of protein and a good amount of calcium, thanks to the yogurt. Both the collagen and gelatin give you lots of health benefits, from improved gut health to stronger bones and joints. And the gelatin helps to give these muffins a moist consistency. Freeze them to have on hand for a healthy snack.

By Allegra Cantoni Kuhl

Chocolate Banana Jammy Protein Muffins

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:35 minutes
  • Servings: 16

Ingredients

Dry Ingredients:
¾ cup cassava flour
¾ cup whey protein powder, vanilla
½ cup casein protein powder
1 tbsp coconut flour
3 ½ tbsp raw cacao powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup coconut sugar

Wet Ingredients:
2 medium eggs
¾ cup nonfat greek yogurt
3 medium very ripe bananas (1 ¼ cups) mashed
1 tsp vanilla extract
⅔ cup dark chocolate chips or dark chocolate bar, chopped up
¼ cup raspberry jam

Instructions

  1. Preheat the oven to 350ºF/180ºC and line a muffin pan with parchment muffin liners.

  2. In a large bowl, combine the dry ingredients.

  3. In another large bowl, whisk together the eggs, yogurt, mashed bananas, and the vanilla extract. Add to the dry ingredients and mix well.

  4. Fold in the chocolate chips.

  5. Fill each muffin liner about 1/3 of the way full with the batter.

  6. Add about 1 tsp of the jam on top of the batter. Use the rest of the batter to fill up each muffin liner to the top.

  7. Bake for 25 minutes. Muffin top should spring back lightly when touched.

  8. Let cool for 10-15 minutes, but best enjoyed warm!

Preheat the oven to 350ºF/180ºC and line a muffin pan with parchment muffin liners. In a large bowl, combine the dry ingredients. In another large bowl, whisk together the eggs, yogurt, mashed bananas, and the vanilla extract. Add to the dry ingredients and mix well. Fold in the chocolate chips. Fill each muffin liner about 1/3 of the way full with the batter. Add about 1 tsp of the jam on top of the batter. Use the rest of the batter to fill up each muffin liner to the top. Bake for 25 minutes. Muffin top should spring back lightly when touched. Let cool for 10-15 minutes, but best enjoyed warm!

Nutrition Information

Per Serving:  Calories: 256; Total Fat: 4g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 38mg; Sodium: 230mg; Potassium: 437mg; Carbohydrate: 23g; Fiber: 2g; Sugar: 14g; Protein: 31g

Nutrition Bonus:  Calcium: 43%; Vit A: 11%; Vit C: 10%

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Amanda Carneiro Contributor
I’m Amanda, aka @rawfitnessnandutrion (https://www.instagram.com/rawfitnessandnutrition). I’m a functional nutritionist and personal trainer, annoyingly passionate about all things health, and a self-proclaimed dessert lover.
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