Me: I should eat some protein
Also me: I think I want a muffin
I know you can relate! Don’t even try to lie to yourself… Don’t worry though- I got you!!
I solved this little “dilemma” by using one of my favorite “health hacks”. I simply swapped out a portion of the flour for some of my favorite protein powder! Nuzest is not only my favorite source of protein these days but it also is one of my favorite ‘flours’!
Yes, that’s right. Depending on the brand- protein powder can be a great alternative to actual flour. I love this little hack because protein helps regulate blood sugar which is more than helpful when you are pairing it with something sweet like these muffins!
Since Nuzest is a key component to these muffins- you might want to get yo’self some! Code “thekellykathleen” will save you 15% when you purchase some of your own.
I can’t guarantee how these muffins will turn out of you use a different kind but I’d love to know the results! Let me know on Instagram @thekellykathleen if you choose to make them!
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #thekellykathleen @thekellykathleen. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Banana Chocolate Chip Muffins
A high protein muffins recipe that will satisfy all your cravings!
- 2 tbsp Ground Flax
- 3 large Spotty Bananas mashed, about 350g
- 1 cup Cashew Butter such as Georgia Grinders (code: kellyk)
- 1 1/2 tsp Vanilla Extract
- 1 serving Nuzest Just Natural (code: thekellykathleen)**optional!
- 1 cup Almond Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Chocolate Chips *see notes!
Preheat your oven to 350 degrees. Prep a muffin tin by spraying it with cooking spray or lining it with cupcake liners- set aside.
In a large bowl- whisk together the ground flax, mashed bananas, nut butter, and vanilla extract.
Add in the remaining ingredients (except for the chocolate) and stir together until combined.
Add in the chocolate chips and stir one more time before scooping the batter evenly between 12 liners.
Bake the muffins for 18-20 minutes or until a toothpick is inserted and comes out clean.
Best kept in an airtight container in the fridge for up to 5 days.
I’ve made these muffins four different times and each time I played around with the chocolate ratios. The best results are with the 1/2 cup BUT if you are looking for something a little lighter- 1/4 cup will do just fine!
**You are more than welcome to omit the protein all together. It will gives these muffins more of a cake texture but I mean, who’s really going to complain about that?
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