Ingredients
Scale
- 3 large ripe bananas, mashed
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups oat flour (or blended rolled oats)
- 2 scoops chocolate protein powder (approx. 60g)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray it generously with non-stick cooking spray to ensure easy removal after baking.
- In a large mixing bowl, mash the ripe bananas until they are smooth with very few lumps remaining. Whisk in the eggs, Greek yogurt, and vanilla extract until the mixture is well combined and uniform.
- Add the oat flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt directly into the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Gently fold in most of the chocolate chips, reserving a small handful to sprinkle on top of the muffins before they go into the oven for a professional finish.
- Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining chocolate chips on top. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy due to trapped steam.
- Cook Time: 30 minutes
- Diet: High Protein, Vegetarian, Gluten-Free Option