High Protein Chocolate Blender Muffins
Ingredients
- 3 bananas ripe
- 2 eggs
- ¾ cup Greek yogurt plain
- ⅓ cup peanut butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ⅓ cup cocoa powder
- ¾ cup whey protein powder unflavored
- 1 cup quick oats
- ⅓ cup chocolate chips
Instructions
- Preheat the oven to 350℉. Grease a 12 tin muffin pan.
- Place all ingredients except chocolate chips in a high powered blender. Blend well.
- Mix in chocolate chips.
- Pour evenly into 12 muffin tins.
- Bake for 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool slightly before removing from tins. Cool on baking rack.
- Once cool, store in fridge for up to 1 week or freezer for up to 3 months.
Notes
Nutrition Facts:
1 muffin: 180 kcal | 7 g fat | 20 g carbs | 4 g fiber | 10 g protein
How-to-Use:
Athletes: This makes our 11th Blender Muffin recipe, and I know you all love to include these fast, easy muffins for snacks or as part of a meal. Now with more protein - add a greek yogurt or 2 eggs and fruit and you’re ready to rock.
Healthy Eating: Make these and store them in the freezer. Grab one and pop it in the microwave for a warm, ooey gooey, deliciously chocolate snack that packs some solid nutrition too.
Kids: Kids will love these as snacks or my kids love these as part of their breakfast. Kids protein needs are much lower than adults, so these can be their protein source at breakfast. Just add some fruit and anything else they need and breakfast is served.
Substitutions:
Ripe bananas: if your bananas are not ripe, your muffins won’t be sweet. If you are in a rush and your bananas are pretty firm, add in ¼ cup sugar and it will be just fine.
Quick oats: you can use old fashioned oats, but you will need to blend longer.
Eggs: you can try flax eggs instead.
Vegan: try using plant-based yogurt, flax eggs, and plant-based protein powder - these are forgiving and should be fine.