Banana Chocolate Chip Muffins
Ingredients
- 1¼ cup oat flour
- 1 cup unflavored whey protein powder
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 4 large bananas, mashed (about 2 cups)
- ⅓ cup date syrup
- 2 eggs
- ⅓ cup avocado oil
- 1 tbsp vanilla
- 1 cup chocolate chips
Directions
- Preheat oven to 350°F and line a muffin tin with liners.
- In a bowl, mix oat flour, protein powder, baking powder, baking soda, and sea salt until combined.
- In a separate bowl, mash the bananas until smooth.
- Add date syrup, avocado oil, and vanilla extract to the mashed bananas and mix well.
- Add the dry ingredients into the wet ingredients and stir until just combined.
- Fold in chocolate chips.
- Scoop the batter evenly into muffin cups, filling each most of the way full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool slightly before serving.
Recipe Note
These are the kind of muffins you make when you’ve got a few overripe bananas on the counter and a busy morning ahead. Soft, chocolatey, and just sweet enough from the date syrup, they’re easy to grab on the way out the door and actually keep you full. A little more wholesome than your typical muffin, but still feels like a treat. (especially with those melty chocolate chips in every bite.)
