Banana Choc Protein Muffins

Name: Banana Choc Protein Muffins
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Ingredients: 1 pack of Protein Muffin Mix; 3 whole eggs; 1/2 cup of milk of choice; 1/3 cup olive oil; 3 medium/ large overripe bananas, mashed (300g); 1 block 90% Lindt dark chocolate, chopped (100g); 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.; Add walnuts or pecans to this recipe for extra crunch! (approx 100g chopped)

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! 🐵 🍌

Banana Choc Protein Muffins

The PBCo. Team

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

35 minutes

Calories

224

Ingredients

1 pack of Protein Muffin Mix
3 whole eggs
1/2 cup of milk of choice
1/3 cup olive oil
3 medium/ large overripe bananas, mashed (300g)
1 block 90% Lindt dark chocolate, chopped (100g)

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.
Add walnuts or pecans to this recipe for extra crunch! (approx 100g chopped)

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Directions

Preheat a fan forced oven to 160°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 muffin mix and the chopped chocolate into a large bowl
In a separate bowl, whisk together milk, oil and eggs. Then pour the mashed banana into this mix.
Combine the egg, oil, 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.

Recipe Note

Muffins must be stored in the fridge (for up to 5 days) or the freezer in sandwich bags (for up to 3 months)

Nutrition

Serving Size 83
Calories 224, Protein 10.9 grams, Fat 13.4 grams, Saturated Fat 4.4 grams, Carbs 10.4 grams, Sugar 4.8 grams, Sodium 256 milligrams

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Banana Choc Protein Muffins