Ingredients
Scale
- 3 medium overripe bananas, mashed
- 2 large eggs
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour (or blended rolled oats)
- 2 scoops (approx. 60g) chocolate whey protein powder
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins do not stick.
- In a large mixing bowl, mash the ripe bananas with a fork until they are mostly smooth. Whisk in the eggs, Greek yogurt, maple syrup, and vanilla extract until the mixture is well combined and creamy.
- In a separate medium bowl, whisk together the oat flour, chocolate protein powder, cocoa powder, baking soda, and salt. Make sure there are no large clumps of cocoa or protein powder remaining.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined; be careful not to overmix, as this can make the muffins tough. Fold in most of the dark chocolate chips, reserving a few for the tops.
- Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining chocolate chips on top of each muffin. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely. This helps prevent the bottoms from becoming soggy from the steam.
- Cook Time: 35 minutes
- Diet: High Protein, Vegetarian, Gluten-Free (optional)