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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These banana choc chip muffins are a delightful treat, perfect for a quick snack or breakfast on the go. The use of very ripe bananas ensures maximum sweetness and a moist texture, while the dark choc chips add a rich, indulgent touch. The oat flour and protein powder make these muffins a healthier option, without compromising on taste. Enjoy the warm aroma of cinnamon as they bake to a golden perfection.
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Preheat oven to 180°C.
Line or lightly grease a muffin tray.
Whisk together mashed banana, eggs, liquid sweetener, and vanilla extract in a large bowl.
Fold in oat flour, protein powder, cinnamon, baking powder, baking soda, and salt.
Add dark choc chips and mix until just combined. Don’t over mix.
Divide the batter evenly between 9-10 muffin cases.
Bake for 18-20 minutes, or until golden and a skewer comes out mostly clean.
Allow to cool for 5-10 minutes before transferring to a wire rack.
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Use very ripe bananas for maximum sweetness and flavour.
Don’t overmix the batter once the dry ingredients are added.
Can I substitute the protein powder?
Yes, you can substitute protein powder with peanut butter powder.
What type of sweetener can I use?
You can use allulose or maple syrup as a liquid sweetener.
How do I know when the muffins are done?
The muffins are done when they are golden and a skewer comes out mostly clean.
Can I use regular flour instead of oat flour?
Oat flour is recommended for a healthier option, but you can try substituting with regular flour.
How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days.
