Gluten Free Chocolate Chip Protein Muffins
Serves 125 mins prep15 mins cook
A satisfying blend of bananas + chocolate + added protein- making this the perfect for a pre/post workout snack
0 servings
What you need
Instructions
0 Preheat the oven to 425℉ 2 In a large bowl, mash two ripe bananas. 1 Into the bananas, mix together the eggs, butter, vanilla, almond milk, maple syrup and peanut butter together until blended. 3 Add in the oat flour, baking soda + salt and mix until the batter is thick and creamy. 4 Fold in the chocolate chips. 5 Pour 1/4 cup of the mixture into a prepared muffin tray (lined or sprayed with olive oil). 6 Bake at 425℉ for 5 minutes. 7 Turn the heat down to 350℉ and continue baking for another 15-18 minutes. 8 Let for 10 minutes before removing from the muffin tin. 9 Store in the refrigerator for up to 6 days.View original recipe