High-Protein Chocolate Muffins
Method
Preheat the oven to 350°F (180°C) and lightly grease or line a 6-cup muffin pan with paper liners.
In a large bowl, mash the banana until completely smooth.
Add the eggs and whisk until well combined.
Stir in the cocoa powder, chocolate protein powder, and baking powder until a smooth, lump-free batter forms.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 15 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Use a ripe banana with brown speckles for natural sweetness and a moist texture. For an extra chocolate flavor without significantly increasing calories, sprinkle a few sugar-free dark chocolate chips on top before baking.
Nutrition Facts
Per serving
