Double Choc Banana Protein Muffins

HOT DAMN you are in for a delicious treat! These are double choc banana protein muffins and are gluten-free, refined sugar-free AND oil-free… Whut?! I’ve had so many great reviews on this recipe since posting it up on Instagram so it definitely deserves a spot on the blog… Hope you enjoy this one!


Double Choc Banana Protein Muffins

Looking for a healthy yet decadent snack to enjoy throughout the week? Look no further as this is the recipe for you! They’re light, fluffy and most importantly, chocolatey and delicious!!!

MAKES: 8 SERVES PREP: 15 MINS COOK: 25 MINS

INGREDIENTS: 

- Double Choc Banana Protein Muffins.JPG
  • 1 cup buckwheat flour

  • 1/2 cup cacao powder

  • 1/4 cup vegan chocolate protein

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/8 tsp sea salt

  • 3 medium ripe bananas

  • 1/3 cup rice malt syrup *

  • 3/4 cup almond milk

  • 3/4 cup vegan chocolate chips

METHOD: 

  1. Preheat the oven to 180°C/350°F. Prepare (grease/line) 2 muffins trays and set aside.

  2. Add the bananas into a large bowl and mash well. Pour in the rice malt syrup and almond milk. Mix until well combined.

  3. Add in the remaining dry ingredients and mix until you reach a smooth batter. Gently fold through the chocolate chips.

  4. Spoon into muffin moulds and bake for 24 minutes or until fully cooked through. Depending on the size of your moulds, this recipe will yield either 8-10 medium muffins or 12-16 mini muffins. I prefer to use silicone moulds as they are non-stick and require no oil or liners.

  5. Allow to cool slightly before removing from moulds. Enjoy.

Cherie TuComment