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| Joanne Salerno

Banana Choc Protein Muffins

Don't let your overripe bananas go to waste! Combine them with dark chocolate and our Protein Muffin Mix and make our Banana Choc Chip Protein Muffins. Healthy baking doesn't have to be boring! 🐵 🍌

12 muffins

1 packet of Protein Muffin Mix 3 whole eggs 200 ml of milk of choice ( we used unsweetened almond milk) 300g (3 medium/ large) super ripe bananas 100g of chopped 90% Lindt dark chocolate --Optional You may wish to use dark chocolate of choice, however, this will change the macros below. Set aside extra chopped chocolate and banana chunks for decoration. This recipe would also be great with added walnuts or pecans (approx 100g chopped)

Preheat a fan forced oven to 170°C and place 12 cafe-style muffin wrappers in a muffin tray. If using patty cake cases you will need to spray these with oil. Prepare the banana by mashing it with a fork and chop up the bar of dark chocolate into ‘choc-chip’ size chunks and set both aside. Empty the packet of Protein Muffin Mix and the chopped chocolate into a large bowl In a separate bowl, whisk together milk and eggs. Then pour the mashed banana into this mix. Combine the egg, milk and banana mixture into the muffin and chocolate mixture and combine well. Using a spoon, portion mix into the 12 muffin wrappers. Decorate with a few extra choc chips and banana chunks if desired. Place on the top shelf of your preheated oven, and bake for 30-35 minutes or until golden brown. After baking, remove the tray from oven and place muffins on a cooling rack. Muffins must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months)