Peanut Butter Banana Chocolate Chip Protein Muffins

Serving Size: 16 muffins | Protein per serving: 6.22g

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

These light and fluffy Peanut Butter Banana Chocolate Chip protein muffins are easy to make and great as a post-run snack or breakfast treat! Made with minimal sugar and whole wheat flour, you’ll feel good about what goes into your body.

Ingredients:

  • 2 cups whole wheat flour or unbleached all purpose flour

  • 1/4 cup vanilla protein powder (I use Trader Joe’s unsweetened Vanilla Pea Protein Powder)

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/4 cup Semi-Sweet Chocolate Chips (I use Guittard Chocolate Chips) *optional

  • 1 1/2 cups mashed banana

  • 1/2 cup peanut butter

  • 1/2 cup honey

  • 1/4 cup melted refined coconut oil (I used triple filtered. Almost no taste or smell of coconut)

  • 2 eggs

  • 3/4 cup almond milk

  • 1 tsp Vanilla extract

  • 1/3 cup flaked coconut *optional

Intructions:

  1. Preheat oven to 375 F. Line muffin tin with liners or spray tin with non-stick cooking spray.

  2. In a large bowl, whisk together dry ingredients, ie: flour, protein powder, baking soda, baking powder, cinnamon, salt, coconut, and chocolate chips.

  3. In a separate mixing bowl, whisk together mash bananas, peanut butter, honey, melted coconut oil, eggs, vanilla extract, and almond milk until well-combined. Add wet ingredients to dry ingredients and stir until combined. (Hack: I combine my wet ingredients into a large nutribullet cup and blend)

  4. Pour batter into muffin tins, filling each cup about 3/4 full. Bake for 15-20 minutes or until toothpick inserted comes out clean. (My muffins came out golden brown at 15 minutes)

  5. Remove to wire rack to cool. Store muffins in airtight container in fridge.

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