A high protein twist on everybody's favourite muffin. These banana chocolate protein muffins are perfect for an on-the-go breakfast or healthy snack. They're packed with protein, low in sugar, and come in at just 205 calories per muffin.
- 3 x ripe bananas
- 2 x eggs, lightly beaten
- 4.5 tablespoons coconut oil, melted
- 1/2 cup greek yogurt
- 2 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 1 cup spelt flour
- 1/2 cup almond flour
- 2 scoops vanilla protein powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup dark chocolate chips (I use Pascha 85% chocolate chips)
- Preheat the oven to 350 degrees F.
- Add wet ingredients to bowl and mix until combined.
- Add dry ingredients to a second bowl and stir until combined. Set chocolate chips aside.
- Make a well in the dry mixing bowl, then pour the wet ingredients inside. Mix ingredients until just combined.
- Once mixed, fold in chocolate chips. Keep 1/8 cup aside for topping.
- Line a muffin pan with muffin tin liners (I like reusable silicon muffin cups).
- Use an ice cream scoop to fill each muffin cup 3/4 of the way.
- Sprinkle remaining chocolate chips on top of the muffins.
- Place in oven and bake for 30 minutes or until a fork comes out clean. Note that almond flour burns easier than wheat flour, so be sure to keep an eye on the muffins in the remaining minutes.
- Remove from the oven and let cool completely before eating.
- Don't over mix when baking with almond flour or it will create a very dense texture.
- Use the brownest bananas you can: The more ripe a banana is, the sweeter it is. I know it's tough to wait, but I promise it will make your muffins better.
- Let cool completely before serving. The cohesiveness of low-carb baked goods improves after being cooled. So, please resist digging into the muffins too soon or you'll end up with a pile of crumbs.
Keywords: Muffins, Snacks