Gluten Free Chocolate Chip Protein Muffins
A satisfying blend of bananas + chocolate + added protein- making this the perfect for a pre/post workout snack
Ingredients
- 2 large ripe bananas
- 1/4 cup melted butter or coconut oil
- 2 eggs
- 3 tbsp maple syrup
- 1/2 cup almond milk
- 1/2 cup all natural peanut butter
- 1 tsp vanilla extract
- 1 1/2 cups oat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 scoop vanilla protein powder
- 1/2 cup dark or semi sweet chocolate chips
Let's Make It
- Preheat the oven to 425℉
- In a large bowl, mash two ripe bananas.
- Into the bananas, mix together the eggs, butter, vanilla, almond milk, maple syrup and peanut butter together until blended.
- Add in the oat flour, baking soda + salt and mix until the batter is thick and creamy.
- Fold in the chocolate chips.
- Pour 1/4 cup of the mixture into a prepared muffin tray (lined or sprayed with olive oil).
- Bake at 425℉ for 5 minutes.
- Turn the heat down to 350℉ and continue baking for another 15-18 minutes.
- Let for 10 minutes before removing from the muffin tin.
- Store in the refrigerator for up to 6 days.