Banana Chocolate Chip Protein Pastries
Soft, chocolate-studded, and protein-rich—these wholesome pastries make the perfect breakfast, snack, or sweet treat. Enjoy one warm from the oven or stash a few for the week ahead.
Ingredients
- 2 ripe bananas, mashed (about 1 cup)
- 2 large eggs, lightly beaten
- 1 cup vanilla Greek yogurt, thick-style; Mix any top liquid into the yogurt before measuring
- 1 cup protein pancake mix, Kodiak or your favorite brand
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup semi-sweet chocolate chips, regular or mini (plus a few extra for topping)
- ½ teaspoon vanilla extract, if your yogurt doesn’t have a strong vanilla flavor, optional
Instructions
- Preheat the oven: Set to 400°F. Line a baking sheet with parchment paper and lightly mist with nonstick oil spray. (If baking as muffins, line a standard 12-cup muffin tin with paper liners or mist with nonstick spray.)
- Mix the wet ingredients: In a medium bowl, add mashed bananas, lightly beaten eggs, and yogurt (+ vanilla extract, if using). Mix until well blended. It’s okay if you have some small banana chunks throughout.
- Add the dry ingredients: Sprinkle the pancake mix evenly over the wet mixture. Add the baking powder, salt, and cinnamon on top, then lightly stir them into the pancake mix to ensure they’re well distributed, before combining with the wet ingredients underneath. (This is so the baking powder, cinnamon and salt are evenly dispersed.). Then mix with the wet ingredients until everything is well blended.
- Fold in the chocolate chips. The batter will be thick and scoopable—that’s exactly how it should be for the best shape and texture.
- Scoop the batter: Spray a ⅓-cup measuring cup with nonstick spray (this makes the batter slide out more easily) and drop equal portions onto the prepared baking sheet, leaving space between each. (If using a muffin tin, divide the batter evenly among 8 compartments.) Top each with a few extra chocolate chips, then gently press them into the surface so they’re set in the batter—this helps them bake in place and look bakery-beautiful once golden.
- Bake: Bake for 20–22 minutes, or until golden on top and set in the center. You’ll notice the pastries flatten midway through baking, then slightly puff back up toward the end for that soft, cakey texture. (If baking as muffins, start checking at 18 minutes—bake until a toothpick comes out clean.)
- Cool: Let them cool on the pan (or in the muffin tin) for at least 10 minutes before removing—this helps them firm up to the perfect tender texture.
Notes
• To Prevent Sticking: Mist the parchment with nonstick spray before baking and let pastries cool completely before removing—they’ll firm up as they rest.
• Muffin Option: You can also bake these as muffins—simply divide the batter among 8 muffin cups and bake for about 18–20 minutes at 400°F. They’ll rise beautifully and have that same banana bread-like texture in a grab-and-go format.
• Yogurt Options: Vanilla Greek yogurt works best, but plain Greek yogurt can be used if you add 1 teaspoon vanilla extract and 1–2 tablespoons maple syrup or honey. Because the addition of sweetener will thin the batter, add 2 extra tablespoons of pancake mix to thicken it back up.
• Pancake Mix Swaps: Any standard or gluten-free protein pancake mix works well. If subbing with regular flour (all-purpose, whole wheat), it’s important to add an extra teaspoon of baking powder (for a total of 3 teaspoons).
• Storage:
- Fridge: Store in an airtight container for up to 5 days. Reheat in the microwave for 10–15 seconds to refresh.
- Freezer: Freeze in a single layer, then transfer to a freezer bag. Warm for about 30 seconds in microwave before eating.
- Add chopped walnuts or pecans for a banana bread–style crunch.
- Sprinkle flaky sea salt on top before baking for a sweet–salty twist.
- Drizzle melty peanut butter over the top for a banana-PB-chocolate treat.
Nutrition Information per serving
Calories: 160Carbohydrates: 23gProtein: 7gTotal Fat: 5g— Unsaturated Fat: 2.5g— Saturated Fat: 2.5gCholesterol: 45mgSodium: 250mgPotassium: 307mgFiber: 3gTotal Sugar: 10g— Natural Sugar: 4g— Added Sugar: 6gCalcium: 108mgIron: 1.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.