Triple Chocolate GF Banana Protein Muffins
What I love about Triple Chocolate GF Banana Muffins
I’ve been sharing these Triple Chocolate Gluten-Free Banana Protein Muffins on my stories over the past few weeks, and so many of you have asked for the recipe—so I’m excited to finally share it with you! These muffins are honestly a win on so many levels. Whether you need a quick breakfast on the go, a satisfying mid-day snack or even a protein-packed dessert, they’ve got you covered. They’re just that versatile.
What I love most is that they’re higher in protein, lower in carbs, and have the most deliciously moist, fudgy texture—almost brownie-like. Even better, they’re incredibly easy to make: everything comes together in just one bowl, and they’re ready to go into the oven in under 10 minutes. It makes a full batch – one dozen muffins – to make sure you’re set up right for the week.
I’ve already had friends make them and rave about how good they are, and they’ve quickly become a staple in our own kitchen. They’re officially part of our weekly rotation, and I hope they’ll become part of yours too! And if you like this recipe, be sure to check out my other popular protein snack recipes like Chocolate Almond Butter Protein Bites for a quick grab-and-go to have on hand. Or, even my Gf Chocolate Banana Protein Snack Cake for the best after-school snack.
Recipe Notes
A few things to keep in mind:
- Bananas – You will need 3 large bananas for this recipe. I like to use bananas that are ripe but not overly ripe.
- Xylitol – Xylitol is a great, sugar-free alternative. You could also use erythritol, monk fruit, coconut sugar or regular sugar instead too.
- Almond flour – Almond flour is my favourite to use for baking because it’s naturally higher in protein and healthy fats and lower in carbs. You will need almond flour, not almond meal for this recipe.
- Protein powder – Whether it’s whey protein or chocolate plant-based protein, use whatever you prefer.
How to Make it
Step 1: Mash the bananas and xylitol.
Preheat the oven to 350F. Then, in a medium-sized bowl or bowl of a stand mixer, mash the bananas and xylitol or sugar until smooth and combined. Then, add in the eggs and vanilla extract. Mix again until completely combined.
Step 2: Add the eggs and vanilla.
Add the eggs and vanilla extract to the same bowl and whisk or mix with a hand mixer or stand mixer until completely combined.
Step 3: Add the dry ingredients.
To the same bowl, add the almond flour, chocolate protein powder, cocoa powder, baking powder, baking soda and salt. Mix well until everything is combined and there are no dry pockets.
Step 4: Scoop the batter into the muffin moulds.
Prepare a muffin tin with 12 paper liners and scoop the Gluten Free Chocolate Banana Protein Muffin batter evenly into the 12 liners. Top them each with chocolate chunks or chocolate chips.
Step 5: Bake the muffins.
Bake the muffins in the preheated oven for 17 minutes or until a toothpick inserted comes out clean. Let cool before enjoying.
FAQ:
I don’t recommend substituting the almond flour with any other flour unless you know the exact conversion. All flours are not created equally and they each have different textures which is why they don’t all measure 1:1.
Yes! Simply substitute the chocolate chips for vegan chocolate chips and the recipe will be dairy-free!
I recommend storing them in an air-tight container in the refrigerator so they stay fresh for longer. They will last in the fridge for up to 6 days.
Yes, if you don’t mind using regular sugar then go for it! It measures 1:1 to xylitol so it’s an easy conversion.
Triple Chocolate GF Banana Protein Muffins
Equipment
- 1 Muffin Tin
Ingredients
- 3 large, ripe bananas
- 1/3 cup xylitol (or coconut sugar or regular sugar)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/3 cup almond flour
- 1/2 cup chocolate protein powder
- 1/2 cup organic raw cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- chocolate chips or chunks for topping
Instructions
- Preheat the oven to 350F and line a muffin tin with 12 paper liners. Set aside.
- In a medium sized bowl (or bowl of stand mixer), mash the bananas and xylitol (or sugar) until smooth. Then, whisk in the eggs and vanilla.
- Add the almond flour, protein powder, cocoa powder, baking soda, baking powder and salt and mix with a wooden spoon until combined.
- Scoop the batter evenly among the 12 prepared paper liners and top with chocolate chips. Transfer to the oven to bake for 17 minutes or until a toothpick comes out clean.
- Let cool and enjoy!
Hi love this recipe, is there another flavour protein muffin recipe you have like vanilla and blueberry or something?
Hi Lyla!
So far, this is my only protein muffin recipe but I do have other high-protein recipes such as protein bites, protein cake and protein granola bars on the site!