Banana Chocolate Chip Protein Muffins

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10 Grams of Protein/15 Grams of Carbohydrates/140 Calories/4.5 Grams of Fat

Prep Time: Fifteen Minutes

Bake Time: Twenty Minutes

Servings: Eight Muffins  

Every serious athlete knows how important it is to put the right kind of fuel in their body. Whether they are grinding out squats, pumping leg presses, or crushing goals at the box, it is essential to dedicate yourself to not only your workout regime, but also your nutritional regime.

This week, we are excited to feature True Nutrition Athlete and Guest Blogger Meg Gunther’s Banana Chocolate Chip Protein Muffins. A simple yet powerful snack that is easy to carry with you, so you can have protein packed snack whether you are at home or on the go.

While many people dismiss overly ripened bananas, they actually make for the perfect baking staple, as they are not only packed with potassium and other beneficial nutrients, but they also offer a sweet and healthy alternative to sugar. They can also be used to reduce fat as a leaner substitute for butter and oil, and keep muffins nice and moist, so they taste fresh longer.

The struggle is real when baking with protein powder, as it can often cause baked goods to be dry and hard to eat. Luckily this is where the bananas come in handy as they play the role of both a wet ingredient and healthy fat, making these muffins as tender as the non-protein version.

Enjoy these wonderful muffins with your morning coffee, or as a healthy dessert option. These protein muffins are a great way to start your day or enjoy a sweet treat throughout the day, and not only are they protein packed, but they are also low fat and gluten free! Thank you, Meg!


  • ¼ Cup of Coconut Flour
  • ¼ Cup of Almond Flour
  • 2 Scoops of True Nutrition Vanilla Whey Protein
  • 2 Tablespoons of Baking Powder
  • 1 Cup of Mashed Ripened Bananas, 2-3 bananas
  • 1 Egg White
  • 1 Egg
  • 1 Tablespoon of Vanilla
  • ⅓ Cup Chocolate Chips (45g)

Kitchen Accessories:

  • Muffin or Cupcake Liners
  • Muffin Tin


  • Preheat your oven to 375°F
  • Line muffin tin with eight liners
  • Mix all of your dry ingredients including: coconut flour, almond flour, whey protein, and baking powder and set aside
  • Using either a large mixing bowl and hand mixer or stand mixer, combine all wet ingredients including: eggs, bananas, and vanilla
  • Mix at medium speed until wet ingredients are light and fluffy
  • Add dry ingredients and mix at a medium speed until combined
  • Add chocolate chips and hand fold into batter with spatula
  • Evenly fill your muffin liners with batter using a spoon
  • Bake the muffins for 20 minutes or until you can stick a toothpick into muffins and withdraw clean
  • Allow muffins to cool for 5 minutes before eating
  • Enjoy warm or store in airtight container

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