Ingredients

The following ingredients have 12 Servings
  • 1 cup mashed banana
  • 3 large eggs
  • ¼ cup maple syrup
  • 1 cup natural drippy almond butter (I used Wild Friends)
  • 2 Tablespoons almond milk
  • 1 teaspoon vanilla extract
  • ½ cup vanilla protein powder (I used Sun Warrior)
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt (skip if almond butter is salted)
  • ½ cup chocolate chips

Instruction

  • Preheat oven to 350°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper muffin liners or silicone liners. Set aside.
  • In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.
  • Stir in chocolate chips with a spatula.
  • Fill each muffin cavity about 3/4 full with the muffin batter. Top each muffin with chocolate chips.
  • Bake for 18-20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
  • Allow muffins to cool for 5-10 minutes or until they are firm and cool enough to handle. Remove from tin and let cool completely on a wire rack.