These chocolate banana protein muffins are thee best go-to breakfast/snack when you are on the go!

Plus they can be stored really well in the fridge or frozen until you want to eat them, not that you’ll even get the chance to keep them for that long 😉



  • 200g banana (over-ripe and smashed)
  • 2 eggs
  • 40g Gluten free flour
  • 50g Whey (I used vanilla, but you can use chocolate for extra choc taste)
  • 30g Coconut flour
  • 2 1/2 tbsp cocoa powder
  • 2 tsp psyllium husks
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Vanilla essence
  • 2 tbsp honey


Pre-heat the oven to 170 degree’s.

Mix all the wet ingredients together with a blender/food processor, and then add in the dry ingredients EXCEPT for the husks and coconut flour.

Once the mixture is nicely blended, add in the husks and coconut flour. If you want to have an extra chocolate muffin, you can add in some chocolate chips now. I add in 70% dark chopped up lindt.

Pour the mixture into a muffin pan and cook for about 10-15 mins until a skewer/knife comes out clean when you test them.

And enjooooy! I drizzled mine with some nut butter and melted chocolate… extra yum.



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