To whip up these wonderfully delicious and protein-packed muffins, gather the following ingredients:

• 90 grams all-purpose flour (approximately ¾ cup). This forms the primary structure of our muffins, ensuring a tender crumb.
• 63 grams Kodiak Cakes pancake mix (about ½ cup). We use this for an added boost of whole grains and protein.
• 40 grams cocoa powder (about ½ cup). I prefer dark cocoa powder for a richer chocolate flavor, but regular unsweetened cocoa powder works perfectly too.
• ½ cup packed light brown sugar. This adds sweetness and moisture, contributing to the muffins’ soft texture.
• 1 teaspoon baking soda. A leavening agent that helps the muffins rise beautifully.
• 1 teaspoon baking powder. Another leavening agent, working in conjunction with baking soda for optimal lift.
• ½ teaspoon salt. Essential for balancing flavors and enhancing the sweetness of the chocolate.
• ¼ cup oil (such as vegetable or canola oil). Provides moisture and helps create a tender texture.
• ¼ cup cinnamon applesauce. A fantastic fat substitute that adds natural sweetness and a hint of spice, keeping the muffins light and moist.
• 1 cup mashed ripe banana. The riper the bananas, the sweeter and more flavorful your muffins will be. They also add incredible moisture.
• ¼ cup milk. I opted for unsweetened almond milk, but any milk of your choice (dairy or plant-based) will work.
• 1 large egg. Acts as a binder and helps with the structure and richness of the muffins.
• 1 teaspoon vanilla extract. A classic flavor enhancer that complements the chocolate and banana beautifully.
• 1 cup milk chocolate chips (divided). For bursts of sweet chocolate goodness throughout each muffin and for topping.
• Cooking oil spray. For preparing the muffin tin and papers.

For the most consistent and accurate results with this recipe, I highly recommend weighing your dry ingredients. While I understand that volume measurements are popular, especially in the US, using a food scale can make a significant difference in baking precision. If you find the consistency of your muffins isn’t quite right with measuring cups, consider trying a food scale next time.

The ripeness and moisture content of your bananas will significantly impact both the texture and baking time of your muffins. Very watery mashed bananas, often resulting from frozen and thawed overripe bananas, might require a slightly longer baking time. If your peeled bananas are a bit underripe and challenging to mash, a quick 30-second microwave session can soften them up. Perfectly ripe bananas, especially those that have been frozen and thawed, mash with remarkable ease.

You’ll also need standard muffin tins and muffin papers to prepare these treats. This recipe is designed to yield a generous batch of 15 muffins, perfect for meal prepping throughout the week or sharing with family and friends.

A Note on Kodiak Mix: It’s important to clarify that while these are called “no protein powder” muffins, Kodiak Cakes mix is a whole grain pancake mix that inherently contains added protein isolates and concentrates. This means we’re enhancing the protein content through a pre-mixed ingredient rather than a separate protein powder supplement. This approach makes the recipe simpler and often results in a more natural muffin texture.

This recipe provides a solid foundation for delicious, protein-boosted muffins. However, if you’re keen to further optimize your macros and increase the protein density (protein per calorie), here are some advanced tips to experiment with:

1. Increase Protein Content Per Muffin:
   • Flour Swap: Consider replacing all the all-purpose flour with additional Kodiak Cakes mix. This instantly elevates the whole grain and protein content. Start gradually, perhaps swapping half the all-purpose flour first, and adjust based on texture.
   • Milk Choice: Opt for a higher-protein milk. Skim milk or soy milk are excellent choices that contain more protein than almond milk, which I used in the base recipe. Even fairlife milk is a great option for an ultra-filtered, high-protein dairy choice.
   • Egg Whites: Egg whites are pure protein. Instead of a whole large egg, you can use ¼ cup of liquid egg whites to increase protein while reducing fat. This is a common strategy in many protein-focused baking recipes.
2. Replace Fat with Protein or Carbs:

   Fat is more calorie-dense than protein or carbohydrates. By reducing fat, you can increase the protein density of your muffins. An easy way to do this in this specific recipe is to swap the oil for an equal volume of applesauce. Applesauce provides moisture and natural sweetness without the added fats. You could also consider incorporating Greek yogurt as a partial fat replacement for an extra protein punch and a wonderfully moist texture.

3. Lower Calories from Carbs or Fat:

   Reducing overall calories from other macronutrients will automatically increase the percentage of calories derived from protein. One effective method is to replace the brown sugar with a 1:1 low-calorie brown sugar substitute, such as Swerve or erythritol-based sweeteners. Another straightforward option is to simply reduce the amount of chocolate chips in the recipe. While they add delightful flavor, they also contribute significant calories from fat and sugar.

In a large mixing bowl, combine all the dry ingredients: all-purpose flour, Kodiak mix, cocoa powder, light brown sugar, baking soda, baking powder, and salt. Whisk them together thoroughly to ensure even distribution of the leavening agents and flavorings.

In a separate, medium-sized bowl, mix together the wet ingredients: oil, cinnamon applesauce, mashed banana, milk, large egg, and vanilla extract. Whisk until everything is well incorporated and the mixture is smooth.

Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine and often result in more tender muffins.

Gently fold in most of the milk chocolate chips, reserving a small handful to sprinkle on top of the muffins before baking. This ensures a beautiful presentation.

Line 15 compartments of your muffin tin with paper liners. For easy release, spray the inside of each muffin paper with a light coating of cooking spray.

Divide the muffin batter evenly among the prepared muffin tin liners. Fill each liner approximately ¾ full. Remember that the muffins will rise during baking, so avoid overfilling.

Sprinkle the reserved chocolate chips over the tops of the filled muffin liners. While it’s tempting to add a generous amount for visual appeal (as I did for some of the photos!), be mindful not to add too many, as excessive weight can prevent the muffins from rising properly.

Bake the muffins in a preheated oven at 350°F (177°C) for 20-25 minutes. Position your oven rack about one-third down from the top. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs attached, your muffins are ready. If there’s wet batter, continue baking for a few more minutes and retest.

Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. This allows them to set slightly. After 5 minutes, carefully transfer them to a wire cooling rack to cool completely. For the absolute best flavor and texture, I highly recommend allowing your muffins to reach room temperature before transferring them to the fridge to chill. These muffins are truly exceptional when served chilled.

💡 Chef’s Tip for Ultimate Flavor

For an unparalleled taste experience, I cannot stress enough the importance of allowing your muffins to chill completely before indulging. When enjoyed straight from the refrigerator, they transform into a delightful treat, almost like a rich chocolate cupcake. In contrast, while still warm, they simply don’t offer the same depth of flavor or satisfying texture. Plan ahead and give them time to cool properly!

🌡️ Storage Instructions

These delectable protein banana muffins are truly at their peak when consumed on the same day they are baked. However, for extended enjoyment, individually wrap any leftover muffins tightly in plastic wrap. Stored this way, they will remain fresh in the refrigerator for 3-4 days. For longer-term storage, muffins can be frozen. Place them in a freezer-safe container or bag. When you’re ready to enjoy a frozen muffin, simply thaw it in the refrigerator for 24-48 hours before serving. This ensures they retain their wonderful texture and flavor.

By Summer Yule

These chocolate banana protein muffins offer a delicious way to increase your protein intake without the need for protein powder!

Cook Time: 20-25 minutes

Total Time: Approximately 30-35 minutes (including prep time)

Course: Breakfast

Cuisine: American

Servings: 15 muffins

Calories per serving: 205 kcal

Calories: 205 kcal

Carbohydrates: 29.2g

Protein: 3.4g

Fat: 8.9g

Saturated Fat: 3.3g

Potassium: 88.4mg

Fiber: 2.4g

Vitamin C: 3% DV

Iron: 6.7% DV