This super tasty Protein Powder Chocolate Banana Muffins combine your browned bananas with chocolate protein powder, cacao, and more dark chocolate chunks for a rich but healthy-ish breakfast muffin! These muffins are equally wonderful treats to enjoy as snacks and dessert too!
Preheat oven to 350 degrees F (175 degrees C) and line your muffin tin with your muffin liners or lightly coat with non-stick baking spray.
In a large mixing bowl add the bananas and mash with a fork.
Add the cooled, melted butter to the bananas and combine. Then add the almond milk, eggs, applesauce, and vanilla extract and mix well.
Next, add in the sugar, baking powder, baking soda, protein powder, cocoa powder, and salt. Mix then add the flour. Use 1 cup first and add more until you get the right consistency in your muffin batter (not too wet - not too dry).
Add the dark chocolate chips or chunked dark chocolate bars and gently fold them into the muffin batter.
Using a spoon or a cookie scoop to fill each muffin tin ⅔ full.
Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes or until inserted toothpick comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
You can store your freshly baked banana nut muffins at room temperature for up to 3 days, as long as they are stored correctly. Keep them covered with cling film or aluminum foil ( will last 1-2 days ), or stored in either an air-tight container or ziploc plastic storage bag for best results. This will help to keep your muffins from drying out before they can be enjoyed!When storing in a refrigerator, use an air-tight container, and layer the muffins with paper towels between the layers to prevent the muffins from getting soggy. Your muffins can last up to one week when refrigerated.Store your muffins wrapped tightly in aluminum foil ( heavy foil is best ) or place them into a freezer bag. Your protein powder chocolate banana muffins can be stored in the freezer for up to 3 months.To thaw, I prefer to set the muffins out and allow them to thaw at room temperature. There will be condensation from thawing, so remove any cling film on them when thawing. Your muffins can also be wrapped in aluminum foil then thawed in the oven for serving warm.