Name: Banana Walnut Chocolate Chip Protein Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 flax eggs (2 TBSP ground flaxseed meal + 6 TBSP filtered water); 3 bananas, smashed; ¼ cup pure maple syrup; ½ cup nut or seed butter; 1 cup superfine almond flour; 1 cup gluten-free old-fashioned rolled oats; ¼ cup vanilla protein powder; ~2 TBSP unsweetened almond milk; ¼ cup vegan dark chocolate chips; ½ cup chopped walnuts

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Protein-packed vegan muffins made with banana, walnuts, dark chocolate, and plant-based protein. Perfect for breakfast, snack, and dessert!

Hi, friends, and happy 2022.

How is your new year treating you?

It’s been a while since I last posted, and I missed you!

I had the unique opportunity to travel to Germany over the holiday and new year to meet M’s family and friends.

Those four weeks abroad were the longest I’ve ever taken away from a job, from my business, or, from, well, anything!

Germany was beautiful and historic and welcoming and I loved getting to know M’s favorites and identifying my own in Europe for the first time.

After a month it felt like home; a cozy slice of the earth that was hard to leave.

I’m forever grateful for the special people and beautiful places I connected with there.

I teared up in the airplane on the way back, wondering how many more people and places could also become home if given the chance.

But for now, I’m back home, which for me is in my condo in Maryland.

I’m finally fully recovered from jet lag (which is *no* joke, by the way!), and craving all of the plants.

These Banana Walnut Chocolate Chip Protein Muffins were my first post-vacation creation!

They’re vegan, gluten-free, and refined-sugar-free without any added oils and a boost of plant-based protein.

Making Protein Muffins From Nothing

Before leaving for Germany I made a point to use everything in the fridge with an expiration date– vegetables, condiments, almond milk, spreads, and packaged tofu.

Upon our return, even I was impressed when I opened the fridge door to find a solitary onion, a jar of nut butter, and a few Fuji apples.

So, naturally, the first thing I did state-side (after cycling through plump piles of dirty laundry), was pay the grocery store a visit.

While we had *plenty* of hearty and delicious meals in Germany, we didn’t have a ton of snacks.

The Best Snack for a New Year

M and his family aren’t really “snacky” people, you know?

I relished adding more plant-based bites to get me from breakfast to lunch and lunch to dinner.

So, with a fully stocked fridge and cabinets, I decided to make some homemade snacks.

These Banana Walnut Chocolate Chip Protein Muffins were everything I was looking for.

Lightly sweet, hearty, and nutritious with a nutty crunch and a chocolate kick.

What You Need to Make Banana Walnut Chocolate Chip Protein Muffins

Here’s what you need:

flax eggs
bananas
pure maple syrup
nut or seed butter
superfine almond flour
gluten-free old-fashioned rolled oats
vanilla protein powder
unsweetened almond milk
vegan dark chocolate chips
walnuts

That’s it!

What Bananas To Use

I happened to have some frozen ripe bananas that I thawed to use in this recipe, but fresh ripe bananas work here, too!

First, preheat the oven to 350°F and line a muffin tin with liners or lightly grease them with coconut oil.

In a large bowl, whisk together the ground flaxseed and filtered water (this is your “flax egg”!) and allow the mixture to sit and gel.

How to Make Banana Walnut Chocolate Chip Protein Muffins

Next, add in the maple syrup and nut or seed butter and mix again to combine.

I used a neutral sunflower seed butter to make mine, but any nut or seed butter will work.

Stir in the almond flour, rolled oats, and protein powder.

I used the Tone It Up Vanilla Protein Powder to make my muffins, but you can use any protein powder you have on hand.

The batter should be pretty thick.

Add about ~2 TBSP almond milk to thin the batter slightly and mix again to combine.

The dough should still be thick but scoopable.

Add Your Mix Ins

Fold in the dark chocolate chips and chopped walnuts and mix again to combine.

Divide the batter between the prepared muffin tin and top them with more dark chocolate chips and walnuts, if you want to!

Bake the muffins for ~30 minutes, until they’re firm to the touch and slightly browned on the top and around the edges.

Remove the muffins from the oven and allow them to cool for another ~30 minutes before removing them from the muffin tin.

Allow the muffins to cool completely, then transfer them to an airtight container and store them in the refrigerator for up to one week.

Freeze the muffins for long term storage.

How to Serve Banana Walnut Chocolate Chip Protein Muffins

Enjoy these Banana Walnut Chocolate Chip Protein Muffins as an easy vegan breakfast, snack, or dessert.

They’re vegan, gluten-free, and refined-sugar-free, and perfect for for anyone and everyone!

Enjoy them chilled straight from the refrigerator or reheat them in the microwave for more of a freshly baked vibe.

They store and transport well, so they’re perfect to take on the go for wherever your day leads you.

Lately, I’ve been loving adding a warm muffin to my morning yogurt bowls with blueberries and granola.

For some variations, try subbing in raisins, cranberries or cacao nibs for the dark chocolate chips.

Enjoy!

More Vegan Muffins

More Banana Bread

I Want to Hear From You

If you make this Banana Walnut Chocolate Chip Protein Muffins recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren