Banana Nut Chocolate Chip Protein Muffins
- 25 min
- Serves 6
- 8 ingredients
10 minutes to prep, 15 to cook. These quick, on‑the‑go banana nut chocolate chip protein muffins are a tasty, guilt‑free snack packed with banana flavor, crunchy nuts, and dark chocolate. The simple mix‑and‑bake method makes them perfect for busy mornings or post‑workout fuel, and they stay moist thanks to the banana and protein blend.
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Method
Preheat the oven to 400°F.
In a large bowl, whisk the protein pancake mix with cold water until smooth; the batter should be thick but not runny.
Fold in the mashed bananas, dark chocolate chips, chopped walnuts, chopped pecans, and diced almonds until evenly distributed.
Spray a muffin tin with coconut oil spray.
Fill each muffin cavity about two‑thirds full with batter.
Bake for 14–16 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving; optionally top with peanut butter or a drizzle of light maple syrup.
Tips while you cook
- Whisk batter to smooth consistency
- Whisk the protein pancake mix with cold water until the batter is smooth and thick but not runny.
- Fill muffin cups two‑thirds full
- Spoon batter into each greased muffin cavity about two‑thirds full to allow proper rise.
- Cool before serving
- Allow the muffins to cool before serving to set the texture.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Rachel Lynn Fitness’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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