How To Make Banana Chocolate Chip Muffins | Healthy and Easy Breakfast Ideas

How To Make Banana Chocolate Chip Muffins | Healthy and Easy Breakfast Ideas

How To Make Banana Chocolate Chip Muffins | Healthy and Easy Breakfast Ideas

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what’s happening guys I hope you have an a fantastic day where ever it happened to be I am back with another breakfast muffin recipe for you guys today we’re doing some banana chocolate chip breakfast muffins now I did a breakfast muffin recipe a while back you guys really really dig that one we did some peanut butter banana oatmeal breakfast muffins but I want to do one that was a little bit more macro friendly a little bit more calorie friendly then even that one was and still just as delicious so that’s exactly what we’re doing today let’s hop right in this one and get cooking alright so in a large bowl you want to add two and a half cups of some old-fashioned oats three quarters of a cup of some mini semi-sweet and chocolate chips one-and-a-half scoops of some whey protein powder and I actually went with flavorless protein powder for this recipe a teaspoon of baking powder half a teaspoon of cinnamon as well as a pinch of salt we’ll also be adding three small mashed bananas along with 2 large eggs 1/4 cup of sugar free maple syrup a teaspoon of vanilla extract and a cup of unsweetened vanilla almond milk so at this point we’re ready to mix everything together just mix until a nice batter like that starts to form then what you want to do is line 812 slotted muffin tray with some paper liners coat your liners with baking spray and then add your batter all the way to the top of each paper liner once you’ve got your batter added to each slot we’re gonna bake these muffins at 350 degrees for about 30 minutes guys they should just be golden brown on the top also let the muffins cool completely in the tray itself and once they’re done cooling of course as always enjoy guys so that’s today’s practice muffin recipe guys I hope you liked it if you want the full recipe with the metric measurements or the macros or just want to pick up any of the stuff that I used to make the muffins today all that is in the video description below if you did like today’s recipe it means the world to me guys it really does when you hit the like button it thumbs up button on the video because it just helps the video more guys now I truly appreciate it so thank you so much for watching subscribe if you’re not subscribed yet and I will see you guys in a next video [Music]

This Post Was All About How To Make Banana Chocolate Chip Muffins | Healthy and Easy Breakfast Ideas.
How To Make Banana Chocolate Chip Muffins | Healthy and Easy Breakfast Ideas

Here’s The Video Description From YouTube

How to make banana chocolate chip muffins! This healthy chocolate chip muffin recipe is a great breakfast idea for weight loss. That’s because each breakfast muffin only has 150 calories. Plus, this is about as easy as it gets, all the ingredients go into one bowl, you mix everything together, and then bake.

Peanut Butter Banana Muffin Recipe:



Sugar-Free Chocolate Chips:

Sugar-free/Calorie Free Maple Syrup:


Almond Milk:

Food Scale:

Large Muffin Tray:

Big Pyrex Bowl:



2 1/2 Cups (200g) Old fashioned oats
3/4 Cup (112g) Lily’s chocolate chips
1 1/2 Scoops (45g) Isopure’s unflavored whey protein
1/2 Tsp Cinnamon
1 Tsp Baking powder
Pinch of Salt
2 Large Eggs
1 Tsp Vanilla Extract
3 Small bananas (300g)
1 Cup (250mL) vanilla unsweetened almond milk
1/4 Cup sugar-free maple syrup

Pre-heat oven to 350 Degrees
Add all ingredients to a large bowl and mix until a thick batter forms
*Note: if batter isn’t doesn’t look as thick as the video let it rest for 30 minutes so the oats can soak up some of the liquid
Once combined, line a 12 slotted muffin tray with paper liners, and coat each one with baking spray
Add the batter evenly between the 12 slots (fill each one all the way to the top)
Bake for around 30 minutes, or until the tops are golden brown.
Once the muffins are done baking let them cool down completely in the cookie tray itself (they’ll firm up as they cool)
Once cooled, store in an air-tight container (and in the fridge) for several days.


150 Calories
8g Protien
21g Carbs
(5g fiber)
5g Fat

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