10 minutes + 25 minutes cooking time
Preheat the oven to 180℃.
Mash the bananas, leaving a few pieces still intact.
Add in the coconut milk, olive oil, vanilla extract, and apple cider vinegar.
Add in the flours, protein powder, cacao powder and the chocolate chips.
Fold in the salt, mix. Place paper muffin cups into muffin try and pour mixture in. Top with more chocolate chips and chopped hazelnuts.
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.
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