Chocolate Chip Banana Muffins

With added protein powder and psyllium fibre and no added sweeteners

It's mid-September and it's been a while since I've baked. It was a hot summer and we don't have AC at home so the oven was a no-go all the way! I used whatever flours I had in cupboard. They were spelt flour, chickpea & coconut flour. And I always have bananas in my freezer. Between the protein powder and the eggs the muffins have 4g of protein each. Plus the protein in the flours. So around 5g protein per muffin. And without doing the exact math around 2-3g fibre each muffin. They're really yummy! Here is the recipe:


INGREDIENTS


- 3-4 bananas, frozen and thawed

- 2 eggs

- 1/4 cup oil (I used a coconut, avocado sunflower oil combo)

- 1/2 cup unsweetened almond milk

- 3/4 cup spelt flour

- 1/4 cup coconut flour

- 1/4 cup chickpea flour

- 2 scoops plant-based vanilla protein powder

- 2 scoops psyllium powder

- 1 teaspoon baking powder

- 1/2 teaspoon baking powder

- 1/2 teaspoon cinnamon

- 1/2 cup chocolate chips


DIRECTIONS


  1. Pre-heat oven to 350 degrees Fahrenheit

  2. Place wet ingredients in the blender. Leave some of the almond milk out. You'll need it to rinse the blender. Add the protein powder as well. Blend for 20-30 seconds.

  3. Place the dry ingredients in a separate bowl. Mix. Don't forget the chocolate chips!

  4. Add wet ingredients from blender to the dry ingredients. Mix. Add remaining almond milk to blender to try and get as much of the batter out of the blender. Blend batter well.

  5. Split the batter evenly between the 12 muffin cups. If you're not using muffin cups be sure to oil or butter the muffin pan.

  6. Bake for around 20 minutes.