Dr Joey’s Banana Chocolate Chip Protein Muffins

• porties: Makes 12 muffins
• totale tijd: 45 minutes

Ingrediënten

3 very ripe medium bananas, mashed

2 eggs

¼ cup unsweetened applesauce

1 tbsp melted coconut oil

1 tsp vanilla extract

1½ cups almond flour

½ cup collagen powder by @organikahealth

2 tbsp ground flaxseed

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

Pinch of salt

⅓ cup dairy-free dark chocolate chips (I use @enjoylifefoods)

Instructies

Preheat oven to 350°F and line a 12-cup muffin tin.

Mash the bananas in a large bowl.

Add eggs, applesauce, melted coconut oil and vanilla. Mix well.

In a separate bowl, combine almond flour, collagen, flaxseed, baking powder, baking soda, cinnamon and salt.

Add the dry ingredients to the wet ingredients and gently mix until just combined.

Fold in the chocolate chips.

Let the batter sit for 5 minutes so the flax can absorb some of the moisture.

Divide evenly among 12 muffin cups.

Bake for approximately 22–28 minutes, or until golden and a toothpick inserted in the centre comes out clean.

Let cool for at least 15 minutes before removing from the pan.

MY TIP: Don’t overbake these! You want a moist, tender muffin. They’ll continue to firm up as they cool.

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