Healthy Banana Chocolate Chip Muffins
Easy-to-make banana muffins made with wholesome ingredients and dark chocolate chunks. Dairy-free, refined sugar-free and packed with protein!
Dairy-Free, Refined Sugar Free
banana chocolate chip muffins, protein banana muffins
(or another sweetener of your choice)
melted and cooled
unsweetened almond milk
whole wheat pastry flour
(I used Bob's Red Mill but feel free to use any other brand)
collagen peptides protein powder
(you can also use regular vanilla protein powder, if you prefer) optional
dark chocolate chips
(or chopped dark chocolate)
In a bowl, add bananas, coconut sugar, coconut oil, almond milk, vanilla extract and eggs. Mix until all the ingredients are well combined.
Add the flour, protein powder, baking powder, baking soda and salt. Mix until *just* combined. Do not over mix or you risk them coming out too dense. Fold in chocolate chips.
Cover the bowl with a kitchen towel and let the mixture rest for at least 1 hour. If you want to get those pretty domes, do not skip this step.
Preheat oven to 425 degrees F. Spray a 12 cup muffin tin with nonstick cooking spray.
Divide batter evenly into the prepared muffin tin, filling each muffin cup almost to the top.
Place the muffin tin in the oven and immediately turn down the heat to 350 degrees F. The initial high heat activates the leaveners (baking soda/powder) to create those pretty domed muffins.
Bake for 20 minutes or until tooth pick inserted in the muffins comes out clean. Let cool for 5 minutes then serve!
* You can freeze muffins in an resealable bag or airtight container for up to 3 months. Just heat in microwave for 30 seconds when ready to eat.