These banana chocolate protein muffins merge the comforting flavors of banana bread and chocolate cake to create a great grab-and-go, high-protein snack perfect for any time of the day.
Gluten-free, grain-free, and low-glycemic, the irresistible texture and rich flavor makes these muffins the ultimate alternative to your favorite chocolatey treat.

protein-packed chocolate banana muffins
Muffins are my go-to when i'm craving something sweet and indulgent — especially when they are warm and fresh out of the oven!
But as you know, traditional muffins have lots of sugar and gluten that can leave you with a big sugar spike.
I've been on a roll creating all kinds of gluten-free and low-carb muffin recipes that I feel good about, not only for myself, but for my kiddos, too.
I’ve baked everything from Almond Flour Blueberry Muffins to Lemon Poppy Seed Muffins but lately, I've been adding more protein into the mix.
With 10 grams of protein each, these banana chocolate chip protein muffins make the perfect pre or post-workout snack, breakfast on-the-go or indulgent treat whenever the sweet tooth strikes.
why this recipe works
When it comes to baking a delicious muffin that's also gluten-free and low-carb, it's all about fine-tuning the right ingredients and proportions.
For the wet ingredients, almond butter, granulated monkfruit sweetener, and Greek yogurt are essential.
The almond butter provides healthy fats and moisture, while the monkfruit sweetener has zero-sugar and adds natural sweetness. The Greek yogurt gives these muffins a light and fluffy texture along with an extra protein boost.
As for the dry ingredients, I've found that a blend of flaxseed meal and almond flour creates the perfect texture and structure for a muffin. And of course, the chocolate protein powder adds not only protein but also a rich and decadent flavor.
Bring all of these healthy ingredients together, and you've got a perfectly moist chocolate banana protein muffin. No added sugar, no gluten, and no blood sugar spike!
My chocolate banana protein muffins are:
- A great way to add a boost of protein to your diet
- Perfect for meal prep, a quick breakfast on busy mornings, or as a healthy, high protein snack
- Gluten-free, grain-free, and low-carb (and easily adapted to be paleo)
- Deliciously moist with a rich chocolate banana flavor
the ingredients
Here's a look at the simple ingredients you'll need. For a full list and ingredient amounts, view the printable recipe card.
- Almond butter. Make sure you use all-natural almond butter with no sugar added — the drippy kind!
- Granulated golden monkfruit sweetener with allulose. Granulated monk fruit sweetener with allulose (I like the Golden flavor) has the cleanest taste in my opinion, but feel free to sweeten these with your own favorite low-carb sweetener, as long as it's a 1:1 substitute for regular sugar.
- Eggs. Use room temperature eggs for best results.
- Plain Greek yogurt. The Greek yogurt should also be at room temperature. This will add some extra protein and moisture.
- Medium bananas. Ripe bananas are always great since they add a natural sweetness, but if you're extra particular about the sugar content, use a couple of medium bananas that are not quite as ripe.
- Vanilla extract. For a light vanilla flavor that brings out the rich chocolate.
- Flaxseed meal. Flaxseed meal helps lighten up these protein-packed muffins.
- Blanched almond flour. This type of flour is gluten-free and low-carb and is sort of like the all purpose flour of keto and low-carb baking.
- Cocoa powder. Be sure to use unsweetened cocoa powder or baking cocoa.
- Chocolate protein powder. Use whichever protein you prefer (collagen, whey protein powder, etc.)
- Sugar-free or low-sugar chocolate chips. I like to use sugar-free chocolate chips for a very low sugar/low-glycemic muffin but you can also substitute it for dark chocolate chips or a lightly sweetened chocolate.
substitutions
Nut butter: This recipe also works well with peanut butter and tahini substituted for almond butter. Use the same amount and make sure it’s well-stirred.
Sweetener: You can substitute the granulated golden monkfruit sweetener with allulose for ½ cup coconut sugar, or use ¼ cup granulated allulose + ¼ cup coconut sugar.
Yogurt: For a dairy-free muffin, substitute coconut yogurt.
Chocolate: If you don't mind the sugar, chopped dark chocolate would also taste great with these muffins.
how to make banana chocolate protein muffins
These healthy banana protein muffins are so easy to make and only require one bowl! Here's a step-by-step guide but check out the recipe card for all of the details.
Before you begin: Preheat the oven to 425°F (you'll turn it down after the first 5 minutes of baking). Line a muffin tin with muffin liners.
Next, add the almond butter and sweetener in a large bowl and use an electric mixer to combine. Add in the other wet ingredients and mix until smooth, about 30 seconds.
Stir in the mashed bananas and mix well. Then add the dry ingredients and mix until well combined.
Stir in the chocolate chips, then fill each muffin cup almost all of the way full (see image below).
Tip: I use a large ice cream scoop to easily scoop even portions into each of the paper muffin liners. When filled all the way to the top, you should end up with exactly 12 standard sized muffins.
Transfer to the oven to bake at 425°F for 5 minutes. Then reduce the temperature to 350°F and bake for another 11-14 minutes.
Remove the muffins from the oven and let them cool for 5 minutes in the pan, then transfer them to a wire cooling rack to cool completely. Enjoy!
for the best results
- For tall muffins: Since these are gluten and grain free, they don’t rise as much as a wheat-based batter. To get your muffins to rise a bit taller, make sure to fill the muffin cups almost all the way full, and then bake the muffins at 425°F for 5 minutes before reducing the temperature (don't forget that last part!). The high blast of heat at the beginning activates the baking powder even more and will give your muffins a fuller, taller look.
- Choosing chocolate chips: I like Lilys the best. But if you can't get your hands on those, anything similar will do. I also like chopped HuKitchen baking chips or chopped baking gems (lightly sweetened with coconut sugar) but feel free to use your own favorite baking chocolate chips.
storage
Store these chocolate banana protein muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them and thaw as needed.
you might also love...
- These keto cornbread muffins have the same delicious flavor and texture as traditional cornbread, but without any cornmeal! They are made with almond flour, coconut flour, and monk fruit sweetener to keep them low-carb and tasty.
- Light and tender with a rich cocoa taste and healthy zucchini bits, these chocolate almond flour zucchini muffins are grain-free, gluten-free, and keto-friendly!
- These keto cinnamon muffins are packed with warm spices and are perfect for breakfast or a snack. They're made with almond and coconut flour, making them super tender and flavorful. So delicious!
- Try these almond flour pumpkin muffins! They're gluten-free, keto, dairy-free, and full of cozy fall flavors. Make them Whole30 or paleo-friendly with a few ingredient swaps!
Banana Chocolate Protein Muffins (Low Carb)
These banana chocolate protein muffins are a rich, chocolatey treat that pack 10 grams of protein per muffin! They are grain-free, gluten-free and low-carb. Enjoy them as a delicious on-the-go breakfast or snack.
Ingredients
- ⅓ cup almond butter, all-natural and no sugar added (the drippy kind)
- ½ cup granulated golden monkfruit sweetener with allulose
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- ⅓ cup plain Greek yogurt, at room temperature
- 2 medium bananas, mashed (about ¾-1 cup)
- 2 tablespoons flaxseed meal
- 1 cup blanched almond flour
- ⅓ cup cocoa powder
- 4 tablespoons chocolate protein powder (collagen, whey, etc.)
- ¼ teaspoon fine sea salt
- 2 teaspoons baking powder
- ½ cup sugar-free or low-sugar chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 425°F. Line a muffin tin with parchment paper cups.
- Add the almond butter and sweetener to a large mixing bowl and use an electric mixer to combine. Add in the eggs, vanilla and Greek yogurt. Mix until smooth, about 30 seconds. Stir in the mashed bananas and mix well.
- Add the flaxseed meal, almond flour, cocoa powder, chocolate protein powder, sea salt, and baking powder. Mix in the dry ingredients until well combined, then stir in the chocolate chips (or chopped chocolate).
- Fill the muffin cups almost full (since these are gluten and grain free, they don’t rise as much as a wheat-based batter). I use a large ice cream scoop to fill the muffin cups. When filled all the way to the top, you should end up with exactly 12 standard sized muffins.
- Transfer to the oven to bake at 425°F for 5 minutes. The high blast of heat at the beginning helps the muffins rise a bit taller. Reduce the temperature to 350°F and bake for another 11-14 minutes.
- Remove the muffins from the oven and let them cool for 5 minutes in the pan, then carefully transfer them to a wire cooling rack to cool completely.
Notes
Substitutions:
- Almond butter: This recipe works well with peanut butter and tahini substituted for almond butter. Use the same amount and make sure it's well-stirred.
- Sweetener: Granulated monk fruit sweetener with allulose has the cleanest taste in my opinion, but feel free to sweeten it with your own favorite low-carb sweetener. If preferred, you can also substitute for ½ cup coconut sugar, or use ¼ cup granulated allulose + ¼ cup coconut sugar.
- Yogurt: For a dairy-free muffin, substitute Greek yogurt with coconut yogurt.
Baking tip: Since these are gluten and grain free, they don’t rise as much as a wheat-based batter. To get your muffins to rise a bit taller, make sure to fill the muffin cups almost all the way full, and then bake the muffins at 425°F for 5 minutes before reducing the temperature (don't forget!). The high blast of heat at the beginning activates the baking powder even more and will give your muffins a fuller, taller look.
Storing: Store these chocolate banana protein muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them and thaw as needed.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 153mgCarbohydrates: 16gNet Carbohydrates: 11gFiber: 5gSugar: 7gProtein: 10g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!