Ingredients
Scale
**Dry Ingredients:**
- 1 cup all-purpose flour
- ½ cup vanilla protein powder
- 1 teaspoon baking soda
- ½ cup chocolate chunks
**Wet Ingredients:**
- ½ cup packed light brown sugar
- ¼ cup maple syrup
- 1 cup mashed banana (about 2 medium ripe bananas)
- 2 large eggs
- ½ cup unsweetened plain almond milk
- 2 tablespoons melted coconut oil
Instructions
- Preheat your oven to 350ºF and line a muffin pan with liners, spraying them with cooking spray.
- In a medium bowl, combine all the dry ingredients. In a separate large bowl, whisk together the brown sugar and maple syrup, then add the mashed banana, eggs, and almond milk, mixing until well combined.
- Transfer the dry ingredients to the wet mixture and stir until fully combined. Add melted coconut oil and mix again.
- Fill each muffin well generously. We recommend filling them between 3/4 full and all the way to the top.
- Bake at 350ºF for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Mash the banana on a plate with a fork before measuring it.
- Chocolate chips can be substituted for chocolate chunks.
- If the batter feels too thick, add a few more tablespoons of almond milk.
- Avoid letting the batter sit too long after mixing the wet and dry ingredients to ensure the muffins rise properly.