Instructions

Step 1

Preheat the oven to 350°F (175°C) and line a muffin tray with liners or use a silicone muffin tray.

Step 2

In a large bowl, whisk together the protein powder, flour, baking powder, and salt.

Step 3

Add the peanut butter, banana, and maple syrup and stir with a spatula until combined. Fold in the chocolate chips.

Step 4

Divide the batter evenly between muffin cups. Bake for 13 to 15 minutes or until firm to the touch and a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 to 15 minutes before removing and transferring to a cooling rack to cool completely. Enjoy!

Notes About Recipe

• Store in an airtight container at room temperature for the first day and then transfer to the fridge in a sealed container for up to one week.
• One serving is one muffin.
• This recipe was developed and tested using a blended whey protein powder. Avoid using whey protein isolate as this will soak up moisture and yield very dense muffins. Brown rice plant-based protein powder will also work. If using a different type of protein powder, results may vary.
• If you can’t have peanut butter, you can use another nut or seed butter instead.
• If you can’t have bananas, then applesauce can be substituted.
• Add chopped walnuts for additional toppings

Download Recipe

Click here to download a pdf version of this recipe.

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