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At our house, it’s always feast or famine with bananas. This past week, our house was practically overflowing with spotty bananas, so this Double Chocolate Banana Bread was born. With no oil, butter, refined sugar, refined flour, or eggs, this is a perfect healthy snack to give your kiddos or treat yourself to with a cup of coffee.

The Original

It is based on this recipe from The Baker Mama. I began making this recipe several years ago and was always impressed by its simple, wholesome ingredients. It was an extra bonus that there were just five of them! When I began macro-counting, I wanted to come up with a way to add more protein and omit the egg (due to my egg allergy).

The Swaps

• Protein Powder. The addition of protein powder in this recipe has two roles. First, it helps sweeten the bread without adding any additional carbs or sugar. If you recall, I used to make this recipe with unsweetened protein powder. This works too, but add a 1/4 cup of honey to the batter to give it sweetness. Don’t forget to also add the extra carbs to the macros. The protein powder also gives this recipe more protein. Chocolate or vanilla powder would work fine. I personally used PE Science Cake Pop flavor. Also, if you don’t want to add the protein powder for whatever reason, just increase the amount of oats to 2 cups and remember to add in the 1/4 cup of honey.
• Less Oats. Because of the addition of protein powder, I used fewer oats overall in my recipe. Speaking of the oats, you do need to turn them into a “flour” before using them in this recipe. See the “Oat Flour” section below for additional help on that.
• Unsweetened Applesauce. Since I found out about my egg allergy, I have had to make swaps in all of my baked goods. For this one, I went with unsweetened applesauce. Keep in mind that the macros may vary depending on the brand of applesauce you use!
• Chocolate! Maybe the best change, in my humble opinion, is the addition of chocolate. Can you go wrong with chocolate?! I added chocolate in two ways: cocoa powder and chocolate chips.

Oat Flour

Before you use the oats in this recipe, you’ll need to turn them into an “oat flour.” This is actually much easier than it sounds, I promise! Just add the 1 and 1/3 cups of oats to a blender (I use my Ninja Bullet from Amazon) and blend until a flour-like consistency. Don’t let this additional step scare you away because it is so quick to do!

More Reasons to Love this Recipe

• Just a handful of ingredients! If you look at the list below, it’s just seven ingredients. Most of these you probably have on hand if you’re a macro counter!
• Freezes Well! If for some reason you or your family don’t want to enjoy all the muffins at once, they freeze well. Just defrost on the counter and use the microwave (10 ish seconds) to heat them up again.
• Portable! This makes a great grab and go snack or breakfast. I’ve also stashed them in my son’s lunch for a balanced treat.

The Macros

And perhaps the greatest reason of all to love them is the amazing macros! For 1/12 of the recipe, it is just 120 calories and rounded to 3F/19C/5P. That’s much better macros than its traditional counterparts! To help balance this out for breakfast, I like to serve these muffins with additional lean protein, such as eggs or egg whites, greek yogurt, or a lean breakfast meat.