Guiltless Chocolate Protein Muffins

Guiltless Chocolate Protein Muffins
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from the kitchen of I Am They’s Matthew Hein
  • CourseBrunches & Bread, Dessert
Guiltless Chocolate Protein Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of I Am They’s Matthew Hein
  • CourseBrunches & Bread, Dessert
Ingredients
  • 2 medium super ripe bananas, mashed
  • 1/3 cup honey
  • 2 tsps. vanilla extract
  • 2 eggs
  • 1/4 cup refined coconut oil, melted
  • 2 cups blanched almond flour
  • 3 Tbls. coconut flour
  • 1/3 cup chocolate protein powder
  • 1 tsp. baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • additional chocolate chips for sprinkling, if desired
  • 1 cup chopped walnuts, optional
Instructions
  1. ♦ Preheat oven to 350 degrees and line a muffin tin with 12 muffin liners.
    ♦ In a medium bowl, mash bananas with the bottom of a glass. They should almost be like a puree.
    ♦ Add honey and vanilla and stir.
    ♦ Add in the eggs and oil and stir until well combined.
    ♦ In a large bowl, mix together the almond flour, coconut flour, chocolate protein powder, baking soda and salt.
    ♦ Pour wet ingredients into flour mixture.
    ♦ Stir just until combined and stir in the chocolate chips and nuts as desired.
    ♦ Spoon batter into the muffin liners. Sprinkle on additional chocolate chips and nuts, as desired.
    ♦ Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
    ♦ Be careful not to confuse a melted chocolate chip with the batter!
    ♦ Let the muffins cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.
    ♦ Place in an airtight container and store in the refrigerator for up to 5 days.
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