🍫 BIG! Banana-Choco Muffins 🍌Big, fluffy, soft, and downright irresistible — just like Big Georges Laraque.
- support62466
- Oct 7
- 2 min read
“If you’ve got three bananas sitting on the counter and a scoop of BGL Chocolate Protein, you’ve already got what it takes to make muffins that taste like victory. No excuses!” 🥊
You come back from your workout, you’re hungry, and you grab just about anything…That’s why I love these BIG! Banana-Choco Muffins. They’re easy to make, they taste like real chocolate, and with BGL Chocolate Protein, you know you’re fueling your muscles — not just your sweet tooth. Seriously, make them once and you’ll understand why I always keep a batch at home!
🍫 Ingredients (12 big muffins)
3 very ripe bananas (≈ 300 g), mashed 🍌
2 eggs 🥚 👉 or vegan option: 2 Tbsp ground flaxseed + 6 Tbsp warm water (see below for how to soak the flax before adding to the recipe)
½ cup (100 g) coconut sugar or brown sugar
¼ cup (60 ml) melted coconut oil (or a mild vegetable oil)
½ cup (120 ml) plant-based milk (almond, oat, or soy)
1 ¾ cups (210 g) all-purpose wheat flour 🌾
1 scoop (45 g) BGL Chocolate Plant Protein 🍫
⅓ cup (30 g) unsweetened cocoa powder
2 tsp baking powder
½ tsp baking soda
1 pinch of salt
½ cup (80 g) dark chocolate chips
(Optional) ¼ cup pecans or walnuts for extra crunch
👨🍳 Instructions
Preheat the oven to 200 °C (400 °F). Line a muffin pan with paper liners.
For the vegan version: In a small bowl, mix the ground flaxseed with warm water. Let sit for 5–10 minutes until gel-like, then add to the recipe in place of eggs.
In a large bowl, mash the bananas. Add the eggs (or flax gel), sugar, and oil. Mix well.
Stir in the plant-based milk.
In another bowl, sift together the dry ingredients: flour, BGL Chocolate Protein, cocoa powder, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture — don’t overmix to keep the batter light and fluffy.
Fold in the chocolate chips (and nuts, if using).
Fill the muffin cups almost to the top for nice, tall muffins.
Bake for 5 minutes at 200 °C (400 °F), then lower the oven temperature to 180 °C (350 °F) and continue baking for 15–20 minutes. Test with a toothpick — it should come out clean or just slightly chocolaty.
Cool on a wire rack before enjoying.
🤎 Georges’ Tip
To keep these muffins nice and fluffy, don’t overwork the batter and stick to the two-step baking process. There’s something special about biting into a muffin that’s big, airy, and indulgent — while also giving you a solid protein boost thanks to BGL Chocolate Protein.
No more excuses. These muffins are quick to make, taste like real chocolate, and help you stay on track between workouts. Whether you’re hitting the gym, on the ice, or just staying active day-to-day, these BIG! Banana-Choco Muffins will be your new go-to snack.
Go ahead — treat yourself and keep your focus BIG!
