Banana Choc Protein Muffins

Don't let your overripe bananas go to waste! Combine them with dark chocolate and our Protein Muffin Mix and make our Banana Choc Protein Muffins. Healthy baking doesn't have to be boring! 🐵 🍌

Packed with Lupin, Faba flour & almond meal + lots more wholesome ingredients - These wholesome yet fun muffins are perfect for any lunchbox!

By Joanne  , , , Print

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  • Prep 10 MINS
  • Cook 35 MINS
  • Yields 12 muffins


 1 pack of Protein Muffin Mix

 3 whole eggs

 1/2 cup of milk of choice

 1/3 cup olive oil

  3 medium/ large overripe bananas, mashed (300g)

  1 block 90% Lindt dark chocolate, chopped (100g)


 You may wish to use dark chocolate of choice, however, this will change the macros below.

 Set aside extra chopped chocolate and banana chunks for decoration.

 Add walnuts or pecans to this recipe for extra crunch! (approx 100g chopped)


1 Preheat a fan forced oven to 160°C and place 12 cafe-style muffin wrappers in a muffin tray. If using patty cake cases you will need to spray these with oil.

2Prepare the banana by mashing it with a fork and chop up the bar of dark chocolate into ‘choc-chip’ size chunks and set both aside.

3Empty the packet of muffin mix and the chopped chocolate into a large bowl

4In a separate bowl, whisk together milk, oil and eggs. Then pour the mashed banana into this mix.

5Combine the egg, oil, milk and banana mixture into the muffin and chocolate mixture and combine well.

6Using a spoon, portion mix into the 12 muffin wrappers. Decorate with a few extra choc chips and banana chunks if desired.

7Place on the top shelf of your preheated oven, and bake for 30-35 minutes or until golden brown. After baking, remove the tray from oven and place muffins on a cooling rack.

8Muffins must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months)

We use unsweetened almond milk in all of our baking.


Serving size83g
Energy224 Cal (937 Kj)
Fat, total13.4g
- Saturated fat4.4g
Carbohydrate, total10.4g
- Sugar4.8g

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