These little protein muffins break the cooking rules when it comes to baking with protein powders. Normally adding protein powder to a cake can dry it out but these banana choc chips muffins are soft, moist and delicious. Super healthy individual dessert or perfect to pack into a tupperware for an on the go protein snack!
Prep: 10 mins
Cook: 15 mins
100g oat flour
2 whole eggs (lightly whisked)
1 serving (2 scoops) Muscle Mousse banana
2 tablespoons stevia (or any powdered sweetner)
1 overripe banana (mashed)
25g dark chocolate chips
1 teaspoon vanilla extract
1 teaspoon baking powder
1Preheat oven to 160’c
2Grease a fairy cake tin with coconut oil (or sunflower oil) and set aside
3Mix together all of the dry ingredients followed by the wet, mix the wet into the dry and stir gently.
4Spoon the mixture into the greased cake tin. Only fill each one halfway up as the mixture rises a lot in the oven, if you overfill it your cakes will begin the spill over the sides.
5Bake for 12-15mins – ensure you check them towards the end to make sure they are cooking equally, turn the tray if you need to but not until the end of the cooking time.