What I love about Triple Chocolate GF Banana Muffins
I’ve been sharing these Triple Chocolate Gluten-Free Banana Protein Muffins on my stories over the past few weeks, and so many of you have asked for the recipe—so I’m excited to finally share it with you!
These muffins are honestly a win on so many levels. Whether you need a quick breakfast on the go, a satisfying mid-day snack or even a protein-packed dessert, they’ve got you covered. They’re just that versatile.
What I love most is that they’re higher in protein, lower in carbs, and have the most deliciously moist, fudgy texture—almost brownie-like. Even better, they’re incredibly easy to make: everything comes together in just one bowl, and they’re ready to go into the oven in under 10 minutes.
I’ve already had friends make them and rave about how good they are, and they’ve quickly become a staple in our own kitchen. They’re officially part of our weekly rotation, and I hope they’ll become part of yours too!
What you will need to make Triple Chocolate GF Banana Protein Muffins
Here’s a list of ingredients that you will need:
- Bananas – You will need 3 large bananas for this recipe. I like to use bananas that are ripe but not overly ripe.
- Xylitol – Xylitol is a great, sugar-free alternative. You could also use erythritol, monk fruit, coconut sugar or regular sugar instead.
- Almond flour – Almond flour is my favourite to use for baking because it’s naturally higher in protein and healthy fats and lower in carbs. I haven’t tested this recipe using any other flours, so do so at your own risk. Haha!
- Protein powder – We are using chocolate protein powder to level up the chocolate flavour in these muffins. You can use any kind of protein powder, but if you want them extra chocolatey then definitely go for chocolate-flavoured as it will have added cocoa powder.
- Chocolate chunks – I like to top them with a few chocolate chips or chunks for extra chocolatey goodness, but it’s not necessary.
FAQ:
I don’t recommend substituting the almond flour with any other flour unless you know the exact conversion. All flours are not created equally and they each have different textures which is why they don’t all measure 1:1.
Yes! Simply substitute the chocolate chips for vegan chocolate chips and the recipe will be dairy-free!
I recommend storing them in an air-tight container in the refrigerator so they stay fresh for longer. They will last in the fridge for up to 6 days.
Yes, if you don’t mind using regular sugar then go for it! It measures 1:1 to xylitol so it’s an easy conversion.
Triple Chocolate GF Banana Protein Muffins
Equipment
- 1 Muffin Tin
Ingredients
- 3 large, ripe bananas
- 1/3 cup xylitol (or coconut sugar or regular sugar)
- 1 tsp pure vanilla extract
- 3 large eggs
- 1 1/3 cup almond flour
- 1/2 cup chocolate protein powder
- 1/2 cup organic raw cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- chocolate chunks for topping
Instructions
- Preheat the oven to 350F and line a muffin tin with 10 paper liners. Set aside.
- In a medium sized bowl (or bowl of stand mixer), mash the bananas and xylitol (or sugar) until smooth. Then, whisk in the eggs and vanilla.
- Add the almond flour, protein powder, cocoa powder, baking soda, baking powder and salt and mix with a wooden spoon until combined.
- Scoop the batter evenly among the 10 prepared paper liners and top with chocolate chunks. Transfer to the oven to bake for 17 minutes or until a toothpick comes out clean.
- Let cool and enjoy!
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