Chocolate Protein Muffins

About This Recipe

These double chocolate protein muffins are made with simple ingredients and have 8 grams of protein per muffin! Ready in 35 minutes and so delicious, they make an easy and healthy muffin recipe for a snack, dessert, or meal prep.

Ingredients

• 1/2 cup 1:1 gluten-free baking flour ((74 grams))
• 3/4 cup plant-based chocolate protein powder ((75 grams)*)
• 3 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 medium brown bananas ((200 grams/about 2/3 cup))
• 2 large eggs
• 3 tablespoons milk
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1/3 heaping cup mini chocolate chips ((70 grams))

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 8 nonstick paper muffin liners or reusable silicone liners.
2. Mix your dry ingredients. Add your flour, protein powder, cocoa powder, cinnamon, baking powder, and salt in a medium bowl and whisk to combine.
3. Mix your wet ingredients. In a separate medium-large bowl, mash your bananas until smooth. Add your eggs, maple syrup, and vanilla extract and mix well to combine. Add your dry mixture to your wet mixture and stir to combine. Try not to overmix the batter. The batter should be pretty thick. Fold in the chocolate chips. I like to save 1-2 tablespoons worth to sprinkle on top of the muffins.
4. Bake. Using a cookie scoop, or about 2 1/2 tablespoons worth, distribute the batter between the 8 liners. Sprinkle with remaining chocolate chips. Bake for 20-22 minutes. You can check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Let cool for a couple of minutes.
5. Enjoy!