DOUBLE CHOCOLATE BANANA PROTEIN MUFFINS

MAKES

6-8 servings

PREPARATION TIME

10 minutes + 25 minutes cooking time

STEP 1:

Preheat the oven to 180℃.

STEP 2:

Mash the bananas, leaving a few pieces still intact.

STEP 3:

Add in the coconut milk, olive oil, vanilla extract, and apple cider vinegar.

STEP 4:

Add in the flours, protein powder, cacao powder and the chocolate chips.

STEP 5:

Fold in the salt, mix. Place paper muffin cups into muffin try and pour mixture in. Top with more chocolate chips and chopped hazelnuts.

STEP 6:

Place in the oven and bake for 20-25 minutes until completely cooked through. Test this by poking them with a baking pin or a knife - it should come out clean. Leave to cool before removing muffins from the tray.

NOTES:

Store the muffins in an airtight container for up to two days. For gluten-free options opt for buckwheat, quinoa, gluten-free or even chickpea flour.

• 4 very overripe bananas
• 1 ½ C all-purpose flour
• 1 ¾ C semi whole wheat flour (gluten free options below)
• ¼ C Cinnamon Plant-Based Protein Mix or Lean Superfood Protein Shake
• ½ C dairy-free, dark chocolate chips of choice
• ¼ C Cacao Powder
• 2 tsp baking powder
• 2 tsp baking soda
• ¾ C coconut milk
• ½ C good quality olive oil
• 1 Tbsp apple cider vinegar
• 1 tsp vanilla extract
• ⅓ tsp sea salt
• ¼ C chopped hazelnuts