Get ready to fall head over heels for these irresistible banana protein muffins! They're wonderfully moist, packed with chocolatey goodness, and secretly loaded with protein to keep you feeling satisfied. Perfect as a wholesome snack or a delightful breakfast treat, these muffins are so quick and easy to whip up, you'll be making them on repeat!
Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with paper cases.
In a large mixing bowl, mash the bananas thoroughly with a fork. Add the eggs, Greek yoghurt, maple syrup, and vanilla extract. Mix gently until just combined, being careful not to overmix.
If using whole oats, blend them in a food processor or blender until they form a fine flour. Add the oat flour, vanilla protein powder, baking powder, baking soda, cinnamon, and salt to the wet mixture. Mix until the dry ingredients are just incorporated into the wet, again, do not overmix.
Gently fold in most of the chocolate chips into the batter, reserving some for topping.
Scoop the batter evenly into the prepared muffin cases. Sprinkle the remaining chocolate chips on top of each muffin.
Bake for 18 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely.
For extra fluffy muffins, ensure you don't overmix the batter once the dry ingredients are added. Mix only until just combined.
If your bananas aren't ripe enough, you can quickly ripen them by baking them in their skins on a baking tray at 150°C (300°F) for 15-20 minutes until they turn black.
These muffins freeze beautifully! Once cooled, store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm gently in the microwave.