When it comes to dark, rich chocolate protein, there are SO many recipes you can make, but we could not resist making some classic fudgy protein chocolate banana muffins.
These chocolate banana muffins aren't the same without our Nocturnal Dark Chocolate Casein Protein but you can always bring it back to the classics with our Whey Back Vanilla Whey, Ca-Cow Chocolate Whey, and even sprinkle in some Keystone Collagen for a little extra protein for the frosting.
For the muffins (makes 12):
- 1 C. oat flour
- 1/2 C. Nocturnal Casein
- 1 t. baking soda
- 1 t. baking powder
- 1/4 t. salt
- 1/2 C. almond butter
- 1 egg
- 1 banana, mashed
- 1/2 C. Greek yogurt
- 1 C. almond milk
For the icing:
- 1/2 C. almond butter (PB2 is a great substitute!)
- 1 C. Greek yogurt
- 1 T. honey
- 1/2 t. cinnamon
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the oat flour, casein powder, baking soda, baking powder and salt.
- In a separate, larger bowl, mash one banana. Whisk the almond butter and yogurt with the banana until very well combined. Lastly, whisk in the egg and honey. Make sure the mixture is smooth with no lumps (it’s okay to have a small few banana pieces).
- Alternate combining your dry mixture and almond milk into your wet mixture, making sure to stir just until combined and not over mix.
- Spray cupcake liners very well with baking spray. Fill tins with mix about 3/4 of the way.
- Bake the muffins for about 16 minutes, until risen and a toothpick or knife inserted in the center comes out clean. Rotate halfway to ensure even baking.
- Remove and let cool.
- Once cool, frost if desired by combining all frosting ingredients and dividing evenly between each muffin.
Macros per muffin: 5.6g Protein, 11.8g Carbs, 6.4 g Fat (without frosting)