Gluten-Free Double Chocolate Protein Muffins
Get ready to bake something special that's both nourishing and delicious! My Double Chocolate Protein Muffins are here to brighten your brunch or snack time. Made with health in mind, they feature no refined sugar, are dairy free, gluten free, rich in protein, and boast the antioxidant benefits of organic cacao powder. These muffins are a delightful treat perfect for keeping your blood sugar in check.
Equipment
- regular sized muffin tin, oven, electric or stand mixer
Ingredients
- 3 bananas mashed riper the better
- 1 egg room temperature
- ¼ cup maple syrup
- ¼ cup olive oil
- 1 tsp vanilla extract
- 1 cup gluten free flour blend
- ½ cup almond flour
- ¼ cup botanica chocolate protein powder
- ¼ cup cacao powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup dark chocolate chips plus more for topping
- flaky sea salt optional
Instructions
- Preheat oven to 350. Line a muffin tin with parchment liners.
- In a medium sized bowl mash bananas well. Add egg and whisk to combine.
- Whisk in olive oil, maple syrup and vanilla until homogenous.
- Whisk together dry ingredients except for chocolate chips.
- Fold in dry ingredients.
- Stir in chocolate chips.
- Use an ice-cream scoop to divide batter evenly.
- Sprinkle chocolate chips on top of batter. Tap the muffin pan several times on the counter to even out the batter.
- Bake for 20 minutes or until a toothpick comes out clean.
- Remove from the oven and sprinkle with flaky salt.
- Can be eaten while still warm!