serves
12
prep time
30 minutes
cooking time
20-25 minutes
protein
5.5g
fat
10g
carbs
13g
calories
140
| 3 x | Ripe Bananas |
| 1/4 cup | Almond Butter |
| 2 | Eggs |
| 55g | Butter |
| 45ml | Maple Syrup (can use sugar free) |
| 1 tsp | Vanilla Extract |
| 1/2 cup | Cocoa Powder |
| 30g | Macro Mike Chocolate Easter Egg Almond Protein Powder |
| 1/2 tsp | Baking Soda |
| Pinch of Salt | |
| 75g | Chocolate, Chopped from a Block as it melts better |
-
Preheat oven to 180°C and line a small baking tin with baking paper.
-
Add the butter to a saucepan over medium-high heat. Allow it to melt and lightly brown (about 3–5 minutes). Remove from the heat and allow to cool slightly.
-
Mash the bananas in a bowl until smooth. Add the eggs, maple syrup and vanilla, then whisk to combine. While whisking, slowly pour in the browned butter.
- Stir in the cocoa powder, protein powder, baking soda and salt until a thick batter forms. Fold through the chocolate, reserving some for the top.
-
Pour into the lined tin and bake for 20-25 minutes, or until the centre is just set.
-
Allow to cool for about 15 minutes before slicing so they set. Enjoy!
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Choc Chip Cinnamon Scroll Muffin
