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Paleo Banana Chocolate Chip Protein Muffins

Happy 2019 everybody! It's the start of a new year which means it's time for new commitments to old goals. I've been telling myself for a few months now that I have to start eating better and even though we're 8 days into the new year, I've still got nothing to show for it! I wouldn't say it's super challenging to eat healthy, it's just once you've got your body so used to the unhealthy stuff, it's a bit of a struggle.
But I'm really going to try to at least make small steps here and there, and the first one is going to be eating a better breakfast. I typically try to buy protein bars to have with my iced coffee in the morning, but those are often loaded with a lot of sugar and not so easy on the teeth.

So, I decided to make my own breakfast protein muffins. I guess these are still on the "sweeter" side for a breakfast, but HEY, baby steps. I don't take my coffee with ANY sugar or creamer, so I deserve it.
Plus, these are grain-free, gluten-free, and dairy free. They're sweetened with a bit of coconut sugar which has a lower glycemic index and won't spike your blood glucose and insulin like regular sugar.

Also, I used Enjoy Life brand chocolate chips to make these completely guilt-free. If you haven't tried their chocolate chips out, you must. They are soy-free, nut-free, dairy-free, and non-GMO. And 100% fabulous.
You are welcome to use your favorite protein powder in these; I use a vegan plant-based protein powder which I will link here. Its my favorite brand and trust me, I have went through many different ones.
The best thing about these muffins is nobody will even be able to tell they are paleo. They are just as decadent, moist, and delicious as your average banana muffin. In fact, I don't think you will go back to regular muffins after these.

Paleo Banana Chocolate Chip Protein Muffins

Yield: 16 muffins
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2 ripe bananas, mashed
1/3 cup coconut sugar
1/4 cup coconut oil, melted
2 eggs
1 teaspoon vanilla extract
2 cups almond flour
3 tablespoons coconut flour
1/3 cup + 2 tablespoons vanilla protein powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup + 2 tablespoons unsweetened coconut milk
1 cup dairy-free chocolate chunks


Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners and set aside.

In a small bowl, whisk together mashed bananas, coconut sugar, and coconut oil until well combined. Add eggs and vanilla extract, and whisk them in until well-incorporated.

In a large bowl, whisk together dry ingredients to combine. Then, pour in the wet ingredients, and using a spatula, fold everything together until well-combined. The batter will be thick at this point. Now you will pour in coconut milk, and slowly fold the batter and until it loosens up. Then, fold in chocolate chunks.

Using a medium cookie scoop, scoop out a heap-full of batter into each muffin cup. Bake for 20 minutes in preheated oven. Let rest in muffin tin for 5 minutes, then transfer to a wire rack to cool completely.

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