≡ Menu

High Protein Banana Oat Choco Muffins

These Banana Oat Chocolate Muffins are low in sugar and high in protein. They have a delicate sweetness that comes only from the mashed ripe bananas and chocolate pieces.  There is no extra added sugar! These muffins are a great deal for kids who normally enjoy high-sugar breakfasts with little to no nutritional value.

They are powered with 7 grams of low-cholesterol protein per muffin and 3 grams of dietary fiber.

Banana Oat Choco Muffins

For those kiddos with nut allergies, you can easily substitute the small amount of Almond Flour with Amaranth flour or whole-wheat flour.


Shaklee’s Instant Protein Soy Mix adds cholesterol-free protein to muffins, shakes, and more!

The Instant Protein Soy Mix that we use in this recipe comes from Shaklee, which you can easily find here on our product site. You can also substitute another type of flour for this, but then you also sacrifice some of the wonderful protein. It is entirely up to you.

As for the chocolate, the higher the quality of chocolate you use, the better your baked goods will taste.  Swiss chocolates are always a good choice.  These muffins are also best when you chop the chocolate (versus using chocolate chips).  Chopping the chocolate allows the chocolately flavor to permeate more of the muffin….mmm, mmmm.

Mix up a batch today for an after-school snack! (Just be sure to grab one before the kids get home, or they will be all gone.)

High Protein Banana Oat Choco Muffins
Prep time
Cook time
Total time
Recipe type: Brunch
Serves: 12 muffins
  • ½ cup Unsalted Butter, melted
  • 2 Eggs
  • 3 Ripe Bananas, mashed
  • 1 cup Unbleached, All Purpose Flour
  • ¼ cup Instant Protein Soy Mix (Shaklee product)
  • ¼ cup Almond Flour*
  • ¾ tspn Salt
  • 1 tspn Baking Soda
  • 1 tspn Baking Powder
  • 3.5 oz (100g) Milk Chocolate, chopped finely
  • 1 cup Oats
  1. Preheat oven to 375 degrees (190C).
  2. Lightly butter a muffin pan and set aside.
  3. Mix butter, eggs, and bananas together in a bowl.
  4. Add flour(s), protein, salt, baking soda and powder. Mix until combined.
  5. Add chocolate pieces and oats last. Mix until combined.
  6. Fill muffin cups ⅔ full. Bake for 15-20 minutes or until a knife inserted in the center comes out clean.
*For those kids with nut allergies or sensitivities, you can easily substitute the Almond flour with Amaranth flour, whole-wheat flour, etc.
Nutrition Information
Serving size: 1 muffin Calories: 259 Fat: 13g Saturated fat: 7g Trans fat: 0g Carbohydrates: 29g Sugar: 8g Sodium: 285mg Fiber: 3g Protein: 7g Cholesterol: 22mg


1 comment… add one
  • Bonnie | ProvenNutritionForKids May 22, 2019, 2:12 pm

    Received this message from a friend of mine in Ohio:
    “I made these muffins gluten free. Lukas has a wheat allergy. They are so yummy!
    I wanted to let you know what I did to make them GF.
    I used America’s Test Kitchen All Purpose GF Flour blend for the 1 cup all purpose flour.
    I used Bob’s Red Mill GF rolled oats.
    I added 1/4 teaspoon xanthum gum.
    Everything else was your recipe. So simple!!! Yum!
    Thanks for sharing!”

Leave a Comment or Question