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Banana, Cacao Chip & Coconut Protein Muffins

Banana, Cacao Chip & Coconut Protein Muffins

With some leftover, overripe bananas to use, this recipe was literally a case of seeing what I had in the cupboard and knocking up these bad boys with what I had. I usually have my essentials on hand, so I was able to create these deliciously moist, spongey banana protein muffins, spiked with coconut and cacao chips.

Prepared in less than 10 minutes and good for you - they’re high in protein, gluten-free, contain no added sugar or refined ingredients; just made from simple, clean ingredients.


  • 1 cup buckwheat flour
  • ½ cup gluten-free plain flour
  • 2 scoops PhD Woman Vanilla Creme Exercise Support protein powder
  • 1 tsp baking powder
  • ½ cup stevia (natural sweetener - I used Truvia)
  • 2 large overripe bananas, mashed
  • 2 eggs , beaten
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 3 tbsp 0% fat Greek yogurt
  • ½ cup unsweetened dessicated coconut
  • 4 tbsp cacao chips/nibs (I used Kaizen Living)


  1. Preheat the oven to 190 degrees C and grease and line a muffin tin - silicone if possible. This batch makes about 10 so you may need to use two tins!
  2. Mix together the flours, protein powder, baking powder and sweetener in a large bowl until combined.In a separate bowl, whisk together the mashed banana, eggs, vanilla extract, yogurt and coconut oil, the pour this into the flour mixture. Gently fold in along with the dessicated coconut and cacao nibs so you have a smooth, thick texture.
  3. Using a spoon, divide the mixture between the muffin cases (you should have about 10, filled to about ¾ of the way - they will rise!). Now bake for 15-20 minutes until risen, golden and still soft, but a skewer comes out clean.
  4. Leave to cool for about 20 minutes, then either DEVOUR (not all at once *ahem*) while warm, or leave to cool on a wire rack.

If you can leave them to cool without eating them all, here’s how to make the simple raw chocolate drizzle to decorate and add a delicious chocolatey finish:

Heat 1 tbsp coconut oil in a small pan with 1 tbsp of either honey, agave syrup or date/coconut nectar until melted, then whisk in 1 tbsp cacao or cocoa powder until you have a slightly thick, runny chocolate ‘sauce’. Spoon this over each muffins, sprinkle with a little desiccated coconut - now enjoy!

Keep in an airtight container in the fridge for up to three days. 

  #Healthy Living   #Gluten free   #baking   #gluten-free   #muffins   #high protein   #no added sugar

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