Looking for a delicious protein-packed muffin to fuel your mornings? Try these Banana Walnut Chocolate Chip Muffins. They’re gluten-free and easy to make.
Any chance I can meal prep muffins for either breakfast or dessert, I am all in. School mornings are always so busy and rushed and I love to send my kiddos off to school with protein in their system. These muffins are loaded with vanilla protein powder to help do just that. The brand I use and love is Turvani.
I added walnuts for a little crunch and extra protein and fiber to help keep you satiated. Let these be guilt-free baby. Here is everything you need…
Ingredients
- gluten-free flour, I like to use King Arthurs Gluten-Free Flour
- vanilla protein powder (optional) or plain, I like Truvani
- eggs
- baking soda
- ground cinnamon
- sea salt
- ripe bananas
- raw walnuts
- melted coconut oil
- maple syrup
- vanilla extract
- vegan chocolate chips
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Other Recipes You’ll Love
- Gluten-Free Triple Chocolate Banana Bread
- Vegan Strawberry Rhubard Muffins
- Easy Baked Chai-Spiced Donuts
- Gluten-Free Spirulina Matcha Donuts
I hope you give this tasty recipe a try. If you do, let me know what you think by commenting below!
Xo,
Natalie
Banana Walnut Chocolate Chip Muffins
Ingredients
- 1 1/3 cup gluten-free flour I like to use King Arthurs Gluten-Free Flour
- 1 scoop of vanilla protein powder optional I like Truvani
- 2 eggs
- 1 tsp baking soda
- 1/2 cup rough chopped raw walnuts
- 1 tbsp ground cinnamon
- 1/2 tsp sea salt
- 3 very ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 3/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350°
- In a large bowl, add all the dry ingredients (flour, baking soda, cinnamon, protein powder, salt).
- In another large bowl, add the bananas and mash them with a fork. Add the egg, coconut oil, syrup, vanilla extract and whisk.
- Add the dry ingredients to the wet ingredients. Whisk.
- Add 1/2 cup chocolate chips and the walnuts and mix using a rubber spatula.
- Pour the batter evenly into a muffin pan. Top with remaining chocolate chips and bake for about 18-20 minutes depending on your oven or until you insert a toothpick in the center and the pick comes out clean.
- Allow to cool or at least 15 minutes and cool.
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