Creamy Banana & Chocolate Chips Protein Muffins
This week my awesome sponsor Bodylab sent me their new Whey 100 protein powder flavor, Creamy Banana. So of course I had to get my butt in the kitchen and try it out!
The result: I made these incredibly moist, spongy and tasty Creamy Banana & Chocolate Chip protein muffins :-) Great for taking with you on-the-go as a snack or as a healthier alternative to cake or biscuits with your coffee or tea.
This recipe rendered 16 delicious muffins and I calculated them to have approximately 95 calories each. So they are also a good low-calorie and sugar-free snack, if you watching your calories or your weight in general.
Want to try this new delicious protein flavor? Buy it here.
Ingredients
(makes 15 - 16 small muffins)
3 small ripe bananas
1 whole egg
1/2 cup almond milk
1 tbsp. Bodylab's organic peanut butter
1 tbsp. Bodylab's coconut oil
1 tsp. vanilla extract
2 scoops creamy banana Bodylab's protein powder
2 scoops (50 gr) Bodylab's organic almond flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
100 gr. extra dark chocolate 85%
Method
Preheat oven to 175 C.
Prepare baking tray with greased muffin molds (I use 0 calorie cooking spray)
Mix all the wet ingredients together
Mix all the dry ingredients together and then gradually mix it with the wet ingredients till batter is smooth
Chop the extra dark chocolate into chunks, unless you already have it as chocolate chips, and fold it into the batter
Divide the batter into the muffin molds and place in the hot oven for 12 - 15 minutes keeping a sharp eye on them.
The muffins should be a lovely golden brown but if you are in doubt check whether they are done with a toothpick by poking them in the middle, the toothpick should come up dry.
Remove from oven and allow to cool before serving. Or enjoy them nice in warm! But be careful, they have a tendency to break easier when warm.
Enjoy!
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