Fudgy Protein Chocolate Banana Muffins

Fudgy Protein Chocolate Banana Muffins

We are highlighting some of our favorite go-to recipes with our Nocturnal Casein this week. When it comes to dutch, rich chocolate protein, there are SO many recipes you can make. But we had to go with some classic fudgy protein chocolate banana muffins. In fact, you can even get crazy and add in some of our Banana Whey to these bad boys for an extra little kick of protein. 

These chocolate banana muffins aren't the same without our Nocturnal Casein protein but you can always bring it back to the classics with our Vanilla Whey, Chocolate Whey, and even sprinkle in some Gelatin Pro for a little extra fluff for the frosting. 

These cupcakes are a great dessert or snack to have along with a hot cup of Max Effort Coffee. But what all do you need to make these delicious treats?

  • 1 cup oat flour
  • 1/2 cup Nocturnal Casein
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup almond butter
  • 1 egg
  • 1 banana, mashed
  • 1/2 cup Greek yogurt
  • 1 cup almond milk
For the icing:
  • 1/2 cup almond butter
  • 1 cup Greek yogurt
  • 1–2 tablespoons honey
  • 1/2 teaspoon ground cinnamon

  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, whisk together the oat flour, casein powder, baking soda, baking powder and salt. 
  3. 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. This is your ‘wet’ mixture. Make sure the mixture is smooth with no lumps (it’s okay to have a small few banana pieces).
  4. Stir one-third of your dry mixture into the wet mixture until combined, but do not overmix. Stir in half the almond milk. Stir in another third of the dry mixture, mix, and then stir in the remaining almond milk. Mix in the remaining dry mixture and gently fold in the chocolate chips.
  5. Spray cupcake liners very well with baking spray. Scoop the mixture into muffin tins, filling about 3/4 of the way.
  6. 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.
  7. Remove and let cool for 15 minutes or so.
  8. Once cool, frost if desired. Stir together the almond butter, Greek yogurt, honey, and cinnamon. 

Serves: 12

Macros/per serving: 122 calories (without icing)

6.4g fat

11.8g carbs

5.6g protein

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