Name: Gluten Free Chocolate Chip Protein Muffins
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: Organic Banana; Land O Lakes Butter, with Olive Oil & Sea Salt; Egg Salad; O Organics Maple Syrup, Organic, 100% Pure; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk; Natural Way Peanut Butter, Honey; Value Corner Vanilla Flavor, Imitation; Bob's Red Mill Oat Flour, Gluten Free; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Shamrock Farms Protein Shake, Vanilla; Creative Snacks Co. Dark Chocolate Almd Butter Nut

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Preheat the oven to 425℉
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In a large bowl, mash two ripe bananas.
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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.

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Fold in the chocolate chips.
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Pour 1/4 cup of the mixture into a prepared muffin tray (lined or sprayed with olive oil).

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Bake at 425℉ for 5 minutes.
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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.

Gluten Free Chocolate Chip Protein Muffins

Serves 12

5 mins prep

15 mins cook

0 mins total

What you need

How to make

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