The nice folks at Naked Nutrition sent me this massive tub of protein powder to try a few weeks ago. Since whey protein doesn’t sit well with me in protein shakes (and I prefer plant-based protein in general), I decided to use it in baking last week.
I threw together some banana chocolate chip protein muffins for snacks during the week and was really happy with how they turned out, so I made some again this week and measured everything this time so I could share it with you guys.
The protein powder they sent is unflavoured and unsweetened, so I added 1/4 cup of pure maple syrup to the mixture. It was the perfect amount of sweetness for 24 muffins, which also had 4 bananas and 3/4 cup Lily’s dark chocolate chips.
As with most protein muffins, they will come out a bit chewier than regular muffins. They were also a bit sticky after a few days, but lasted about 2 weeks in the fridge before becoming not-so-tasty anymore.
Healthy banana chocolate chip protein muffins
Makes 24 muffins
- 2 cups spelt flour (you could use any kind of flour)
- 2 cups unflavoured and unsweetened protein powder (I used Naked Nutrition Grass-Fed Whey)
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1/4 cup pure maple syrup
- 1/2 cup liquid egg whites
- 1/4 cup almond or coconut milk (or regular milk)
- 1 tbsp vanilla
- 4 ripe bananas, mashed
- 1/2 cup plain Greek yogurt
- 3/4 cup dark chocolate chips
- Preheat the oven to 350F.
- Spray 2 large muffin tins with cooking spray or line with paper baking cups.
- Mix the dry ingredients (protein powder, flour, baking soda and powder) together in a large bowl.
- In a separate bowl, mash the ripe bananas together until almost smooth.
- Add the egg whites, yogurt, vanilla, maple syrup, and almond milk to the banana mixture and mix well.
- Add the wet mixture to the dry mixture and stir until almost fully blended.
- Add the chocolate chips to your batter and mix again.
- Pour batter into muffin tins until they’re just over half full. Don’t fill them up to the top as this mixture likes to bubble over.
- Bake for 15 minutes or until they start to brown on top.
Estimated nutrition per muffin
7 g protein
2 g fat
5 g sugar
23 g carbs