Chocolate Muffins with Bananas (Almond Flour and Protein)

So next time you’ve got some ripe bananas kicking around, this is a great option. They are moist, delicious, have a hint of chocolate flavour.

½ cup milk or unsweetened almond milk
2 Tbsp. flaxseed meal, or chia seeds
1½ cups almond flour
½ cup vanilla or chocolate whey protein powder
¼ cup Monk Fruit Sweetener with Erythritol (Granular)
¼ tsp. sea salt
½ tsp. ground nutmeg or ground cinnamon, optional
¼ cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1 cup ripe banana, mashed (~ 2½ bananas)
2 tsp. pure vanilla extract
1 Tbsp. oil, such as avocado oil or another neutral tasting oil

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large bowl or stand mixer with paddle attachment, add all the wet ingredients (banana, milk, vanilla, oil). Stir until combined.

To the same bowl, add in all the dry ingredients (flax, flour, stevia, salt, nutmeg, cocoa, baking soda, baking powder)

Stir together until mixed and place batter in greased muffin tins or with silicone muffin liners.

Bake for 20-23 minutes until muffins are set on top and a toothpick comes clean.

Allow to cool and store in an airtight container. Will last about a week in the fridge, or a few months in the freezer.

Makes 12 servings.