Banana Chocolate Chip Protein Muffin
INGREDIENTS:
2 eggs (beaten)
2 Tbsp cup coconut oil (melted)
1/4 cup unsweetened almond milk
2 large ripe bananas (mashed about 1 cup)
1/4 cup of no sugar maple flavored syrup (see below for brand recommendations)
1 tsp vanilla extract
1 cup all purpose gluten-free flour (I use King Arthur)
1/2 cup + 1 Tbsp vanilla protein powder (see below for brand recommendations)
1 tsp baking soda
1/4 cup monk fruit sweetener (granules)
pinch of sea salt
1/2 cup + 1 Tbsp monk fruit or stevia sweetened chocolate chips
INSTRUCTIONS:
Pre-heat over to 350 degrees and line one muffin tin with liners and spray with oil (I like avocado oil)
Combine all wet ingredients (eggs through vanilla) with a whisk into a medium size bowl until well combined.
In a smaller bowl combine the dry ingredients (flour through salt) with a whisk.
Using a spatula, fold in the dry ingredients with the wet ingredients until there are no clumps and it's evenly combined. You may need to add a little more almond milk or more protein powder to obtain the right consistency. Fold in the dark chocolate chips.
Bake the muffins for 18-20 minutes or until an inserted toothpick comes out clean. Cool for 15 minutes and then gently remove the muffins from the pan. Enjoy on their own or add a bit of ghee or grass-fed butter, if desired and enjoy!
NOTES:
Vegan/Allergic to eggs?
Make a flax egg by combining 1 Tbsp of ground flax with 3 Tbsp of water for each egg. Let the mixture sit for about 10-15 minutes in the refrigerator until thick and then add to the recipe. I have not tested a flax egg in this recipe yet.
Do I need to use sugar substitutes and GF flour?
While I haven’t tested this recipe using a regular all -purpose flour, from experience, you should be able to without making modifications. With regard to the sugar ingredients, you can definitely use coconut sugar, maple syrup and regular dark chocolate chips; however, they will not be a low sugar muffin. My kids actually prefer the monk fruit sweetened chocolate chips over the 80% ones that I like to use.
Using the allulose, a plant-based sugar substitute or monk fruit sweetened products doesn’t spike your blood sugar as much as refined sugar or even maple syrup, coconut sugar or honey. Read this article to learn more about this new sugar substitute that’s popping up in lots of products.
Brands/products I use:
Rx sugar maple flavored syrup-plant-based, zero sugar and organic (and delicious) I use this in place of maple syrup in marinades, sauces, salad dressings, protein balls and baking. Not quite as sweet as pure maple syrup so adjust quantity accordingly.
Protein powder: I used Marigold Whey Protein powder in this recipe. Use code SMP for discount off your order.
*Some of the links throughout this recipe are affiliate links, which means that I make a small commission when you make a purchase. There is no impact on the cost you pay for the products.
Protein Banana Chocolate Chip Muffins
Ingredients
- 2 eggs (beaten)
- 2 Tbsp cup coconut oil (melted)
- 1/4 cup unsweetened almond milk
- 2 large ripe bananas (mashed about 1 cup)
- 1/4 cup of no sugar maple flavored syrup (see below for brand recommendations)
- 1 tsp vanilla extract
- 1 cup all purpose gluten-free flour (I use King Arthur)
- 1/2 cup + 1 Tbsp vanilla protein powder (see below for brand recommendations)
- 1 tsp baking soda
- 1/4 cup monk fruit sweetener (granules)
- pinch of sea salt
- 1/2 cup + 1 Tbsp monk fruit or stevia sweetened chocolate chips
Instructions
- Pre-heat over to 350 degrees and line one muffin tin with liners and spray with oil (I like avocado oil)
- Combine all wet ingredients (eggs through vanilla) with a whisk into a medium size bowl until well combined.
- In a smaller bowl combine the dry ingredients (flour through salt) with a whisk.
- Using a spatula, fold in the dry ingredients with the wet ingredients until there are no clumps and it's evenly combined. You may need to add a little more almond milk or more protein powder to obtain the right consistency. Fold in the dark chocolate chips.
- Bake the muffins for 18-20 minutes or until an inserted toothpick comes out clean. Cool for 15 minutes and then gently remove the muffins from the pan. Enjoy on their own or add a bit of ghee or grass-fed butter, if desired and enjoy!
Notes
Vegan/Allergic to eggs?
Make a flax egg by combining 1 Tbsp of ground flax with 3 Tbsp of water for each egg. Let the mixture sit for about 10-15 minutes in the refrigerator until thick and then add to the recipe. I have not tested a flax egg in this recipe yet.
Do I need to use sugar substitutes and GF flour?
While I haven’t tested this recipe using a regular all -purpose flour, from experience, you should be able to without making modifications. With regard to the sugar ingredients, you can definitely use coconut sugar, maple syrup and regular dark chocolate chips; however, they will not be a low sugar muffin. My kids actually prefer the monk fruit sweetened chocolate chips over the 80% ones that I like to use.
Using the allulose, a plant-based sugar substitute or monk fruit sweetened products doesn’t spike your blood sugar as much as refined sugar or even maple syrup, coconut sugar or honey. Read this article to learn more about this new sugar substitute that’s popping up in lots of products.
Brands/products I use:
- Monk fruit sweetened chocolate chips
- Rx sugar maple flavored syrup-plant-based, zero sugar and organic (and delicious) I use this in place of maple syrup in marinades, sauces, salad dressings, protein balls and baking. Not quite as sweet as pure maple syrup so adjust quantity accordingly.
- Monk fruit sweetener
- Protein powder: I used Marigold Whey Protein powder in this recipe. Use code SMP for discount off your order.
*Some of the links throughout this recipe are affiliate links, which means that I make a small commission when you make a purchase; however, there is no impact on the cost you pay for the products.