Perfect for breakfast, as an afternoon snack, or a tasty dessert, does it get any better than muffins? The answer is no – UNLESS they’re high in protein, made with delicious, creamy cashew butter, and full of chocolate! Duh.
Luckily, these Raspberry Banana Chocolate Chip Muffs have all that and more. Amazing right?
Made with awesome ingredients like ground flax, almond flour, Nuzest Just Natural Protein Powder (Use code: thekellykathleen if you’re interested in saving some money. Totally cool if not!), and Cashew Butter from such as Georgia Grinders (code: kellyk to save even more), this muffins are the perfect combination of salty and sweet to cure all your cravings.
Plus, they’re a great way to get rid of those spotty bananas on your counter. Don’t lie. I know you have them, too.
All you have to do is preheat your oven, spray a muffin tin, and insert muffin liners. Then, whisk together your ground flax, mashed bananas, nut butter, and vanilla extract. Next, add in the remaining ingredients (except the chocolate – no you can’t eat it yet), and stir until the ingredients are well combined.
Then, add in the chocolate chips, and give your mixture one last stir before scooping it into the liners. Bake your muffins for 22-25 minutes or until a toothpick comes out clean, and you’re done!
These muffins can last for up to five days in the refrigerator, but the real trick is not eating them all at once. Totally support you if you do! Enjoy.
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Raspberry Banana Chocolate Chip Muffs
High in protein and packed with chocolate, these Raspberry Banana Chocolate Chip Muffins are the perfect gluten-free, vegan recipe to cure your sweet tooth!
- 2 tbsp Ground Flax
- 3 large Spotty Bananas, Mashed about 350g
- 1/2 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
- 1 cup Frozen Raspberries
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 22-25 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
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