Banana Chocolate Protein Muffins

So what do you do with a couple of spotty bananas that you’ve put in your freezer (besides make an amazing banana bread)? Try something new! 

I wanted to make some tasty muffins for my family’s breakfast but also wanted them to be a bit more robust in their nutritional profile. So I added a protein powder I thought would complement the flavors. I’m loving Four Sigmatic because it combines plant-based superfood proteins with adaptogenic mushrooms to create a tasty powder that’s easy to put in smoothies or baked goods. So here we go! 

3 Past-their-prime bananas (defrosted, if necessary)
⅓ cup Butter 
⅔ cup Sugar
2 Eggs
1 tsp Vanilla Extract
A pinch of Salt 
1 tsp Baking Soda 
1.4 oz Protein Powder (I used the Sweet Vanilla flavor for this one, but their Peanut Butter would also be awesome)
1- ½ Cups Flour 
A buncha Chocolate Chips 

Make sure your bananas are defrosted and mushy. ALSO, make sure your butter is melty and mushable (so take it out of the fridge a few hours before).  

Spray your muffin tins with an olive oil or coconut oil-based spray. Turn the oven on to 350. 

Put the mushy bananas and butter in a big bowl and smash them together (use a potato smasher, fork, whatever). Blend until it’s as creamy as possible.

Add sugar, egg and vanilla until combined. Stir in salt, baking soda and protein powder. 

Add flour and chocolate chips and combine, then divide the mixture into 12 muffin tins. 

Set the timer for 20 minutes and see how they look. Clean knife? Good. If not, add on a few minutes.  

Enjoy for a snack, dessert or breakfast!

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