Preheat your oven to 350 degrees. Line a 12-cup muffin pan with parchment paper liners or pan release spray. Set aside.
Place your bananas in a large mixing bowl, and mash them thoroughly with a fork.
Next, add in all ingredients to the mashed bananas, except for your chocolate chips. Using a hand mixer, combine all ingredients until fully incorporated.
Lastly, fold in your chocolate chips and mix until combined.
Using a cookie scoop or large spoon, divide your batter evenly between your 12 muffin cups. Fill at least 3/4 full (these shouldn’t rise all that much, so it is okay if they look a bit full). Top with a couple additional dark chocolate chips (optional). 🙂
Bake for 18 – 20 minutes until edges look a bit browned. Use a toothpick to test if batter is fully cooked through.
Let muffins cool for 10 minutes or so on a cooling rack.
Approximate Nutritional Information: (will vary based on specific flour and protein powder used + whether or not you add in your chocolate chips) Serving: 1 muffin; Calories: 120, Fat: 3.9 grams, Carbs: 18 g, Fiber: 4 grams, Sugars: 11 grams; Protein: 4 grams
You can easily store these muffins in an airtight container (with a slice of bread to keep them from drying out) for up to a week. These have become a perfect snack for us to grab after a workout to re-fuel or a quick breakfast on the go! You can even find us enjoying one late at night when the sugar cravings hit. 🙂 Enjoy babes!
