Banana Chocolate Chip Protein Muffins
This Banana Chocolate Chip Protein Muffin recipe is the perfect high protein vegan breakfast recipe. It's made with simple and clean ingredients, and nobody would even be able to tell that they're high protein! This recipe is vegan, gluten-free, refined sugar-free, and oil-free!
Equipment
Ingredients
Dry Ingredients:
- 1 cup gluten-free flour
- 2 cups oat flour
- 2 scoops PlantFusion Vanilla Complete Lean Protein Powder
- 1 teaspoon baking soda
- 1 ½ tsp baking powder
- ⅓ cup date sugar
- ⅔ cup plant based chocolate chips or to taste
- 2 tablespoon ground flaxseed
Wet Ingredients:
- 2 ripe bananas
- 1 teaspoon vanilla extract
- ¼ cup plant based milk
- 1 tablespoon apple cider vinegar
- 6 tablespoon water for the flax egg
Instructions
- Begin by mashing the banana in a large bowl. You want it to be smooth but still with a few chunks. Try not to over mash it (do not blend it), as this can affect how the muffins rise. Make the flax egg if you have not already done so, and let it sit for 10 minutes.
- Add all the wet ingredients to the bowl and mix until smooth. Preheat oven to 350.
- Sift the dry ingredients into the bowl and mix until smooth.
- Once smooth add in the chocolate chips. Scoop the muffin batter into lined muffin tins and bake for 20 minutes. Once slightly golden on top, remove from the heat and allow to cool 10 minutes before enjoying!
Notes
If you are using bakery-sized muffin tins (6 muffins), you will need to cook these muffins a bit longer - about 30/35 minutes.
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