C n I have very different taste in foods, so when we both agree on a new favorite baked good… it’s big news. Which is why I am announcing today that there is a new favorite muffin in this household, and they’re the beauties you see pictured above.
There’s a few reasons why I love these. For one, in these weird times, bananas are a great, affordable and easy-to-stock-up-on carb option for those of us that suffer from gluten. They’re also pretty forgiving if you don’t have exactly the right ingredients or exactly the right amount of ingredients. And they come together with pantry staples which is CLUTCH right now.
And of course they’re oozing with chocolate-y flavor, are light af, keep energy levels stable with a balance of protein, fat, and carbs, AND whippin em up is a great way to kill some time during these long afternoons okayyyyy.
So if you want a delish n healthy treat to pair with your morning quarantine coffee, give these bad boys a go! Recipe below.
Paleo Banana Chocolate Protein Muffins
Ingredients
- 1/2 cup almond flour
- 2 tsp baking powder
- 1 heaping scoop chocolate whey protein
- 1 tsp xantham gum
- 3 tbsp cacao (or cocoa)
- 1/4 cup coconut sugar (optional, but c’mon, we’re mf quarantined, give yourself some suga)
- 2 small mashed af bananas (very ripe, about 3/4 cup)
- 1/4 cup melted ghee (or butter or coconut oil)
- 5 eggs
Instructions
- preheat oven to 350F and line your muffin tin(s)
- combine all dry ingredients in a medium sized bowl n mixy mixy
- separate your eggs & whip your egg whites to a firm peak, then set aside.
- In a large bowl, combine your wet ingredients (egg yolks, bananas, and melted ghee) & mix well. Slowly add dry ingredients to wet ingredients until fully incorporated.
- Fold egg whites into mixture.
- Spoon batter into muffin tins(~3/4 full) and option (… is it though?) to top with chocolate chips/chunks. Bake for 18-20 minutes. Hide muffins from family members. Consume in secret. Store in dark corners of fridge.
