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You are here: Home / Healthy Snacking / Banana Walnut Chocolate Chip Protein Muffins

Banana Walnut Chocolate Chip Protein Muffins

By Flora & Vino Leave a Comment

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

Banana Walnut Chocolate Chip Protein Muffins served on a plate with a glass of almond milk by Flora & Vino

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.

Banana Walnut Chocolate Chip Protein Muffin ingredients on cloth by Flora & Vino

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. 

vegan flax egg and smashed banana in pyrex bowl with a fork by Flora & Vino

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. 

Banana Walnut Chocolate Chip Protein Muffins batter in glass bowl with chocolate chips and walnuts mixed in by Flora & Vino

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! 

Banana Walnut Chocolate Chip Protein Muffins in muffin tin by Flora & Vino

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. 

Banana Walnut Chocolate Chip Protein Muffins served on plate by Flora & Vino

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. 

Banana Walnut Chocolate Chip Protein Muffins served on a plate with one outside by Flora & Vino

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. 

Banana Walnut Chocolate Chip Protein Muffins served on a plate with side of bananas, walnuts, and chocolate chips by Flora & Vino

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!

Banana Walnut Chocolate Chip Protein Muffin with wrapping removed with several other muffins and a plate of muffins with walnuts and chocolate chips scattered by Flora & Vino

More Vegan Muffins

  • Apple Acorn Squash Muffins

  • Banana Chia Chocolate Chip Muffins

  • Double Chocolate Double Green Zucchini Muffins

  • Pumpkin SunButter Chocolate Chip Muffins

  • Lemon Cashew Chia Seed Muffins

  • Carrot Cake Almond Flour Muffins

  • Zucchini SunButter Chocolate Chip Muffins

  • Purple Sweet Potato Muffins

  • Vegan & Gluten-Free Blueberry Muffins

  • Peanut Butter Banana Bread Swirl Muffins 

  • Oil-Free Dark Chocolate Beet Muffins

  • Strawberry Hemp Heart Muffins

  • Pumpkin Cacao Cranberry Muffins

More Banana Bread

  • Cinnamon Tahini Walnut Banana Bread

  • Strawberry Banana Bread

  • Dark Chocolate Banana Bread

  • Black Sesame Butter Banana Bread

  • Blueberry Banana Breakfast Bread

  • Vegan Banana Chocolate Chunk 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.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Banana Walnut Chocolate Chip Protein Muffin with wrapping half removed on plate by Flora & Vino

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Banana Walnut Chocolate Chip Protein Muffins


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  • Author: Flora & Vino
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Diet: Vegan
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Description

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


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

Instructions

  1. Preheat the oven to 350°F and line a muffin tin with liners or lightly grease with coconut oil.
  2. In a large bowl, whisk together the flax egg and allow it to sit for ~5 minutes to gel. 
  3. Add in smashed banana, maple syrup, and nut or seed butter and mix again to combine. 
  4. Stir in the almond flour, rolled oats, and protein powder. The batter should be thick. 
  5. Add about ~2 TBSP almond milk to thin the batter slightly. The dough should still be thick but scoop-able. 
  6. Fold in the dark chocolate chips and chopped walnuts and mix again to combine. 
  7. Divide the batter between the prepared muffin tin and top with more dark chocolate chips and walnuts, if desired. 
  8. Bake the muffins for ~30 minutes, until firm to the touch and slightly browned on the top and around the edges. 
  9. Remove the muffins from the oven and allow them to cool for ~30 minutes before removing from the muffin tin. 
  10. Allow the muffins to cool completely, then transfer them to an airtight container and store in the refrigerator for up to one week. Freeze the muffins for long term storage. 
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Breakfast, Snack, Dessert
  • Method: Oven
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined-Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

Filed Under: All Food Recipes, Breakfast, Gluten-Free, Healthy Snacking, Oil-Free, Refined Sugar-Free, Sweets & Treats

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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