Hey friends! Who bakes with protein powder? Sometimes protein pastries can be dense and dry, but these chewy chocolatey protein muffins are exactly the opposite!
The secret ingredient to keeping these muffins soft is the Medjool dates! Medjool dates are a natural sugar source that releases moisture while they bake. They also add a decent amount of candied flavor to anything you whip up in the kitchen.
Get ready to indulge in a tasty snack that gives you a boost of energy while satisfying your sweet tooth!
YIELDS: 12 Servings
TIME: 20 Minutes Ingredients 2 cups oats 1 scoop of vanilla whey protein 3 eggs 2 bananas
3/4 cup of allergy friendly chocolate chips
1 cup of pitted medjool dates, diced
1/2 cup pecans, chopped in small pieces
3/4 cup of Lilly's chocolate chips
1/2 teaspoon of vanilla extract 1 pinch of Himalayan salt 1 teaspoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of baking soda 1/2 teaspoon of Truvia/Monk Fruit/Honey/Agave
Cooking Spray
Cupcake Liners METHOD 1. Preheat the oven to 375 degrees. 2. Place cupcake liners into a muffin tin. Spray the inside of the cupcake liner with cooking spray.
3. Place the oats, protein powder, cinnamon, nutmeg, baking soda, Truvia, and Himalayan salt in a large bowl. Mix. Set aside.
4. Place the bananas, eggs, and vanilla in a food processor. Blend until the bananas form a puree. Scoop out the banana mixture into the large bowl with the dry ingredients. Mix the batter with a spatula until smooth.
5. Fold in the chopped dates, pecans, and chocolate chips.
6. Scoop out 1/4 cup sizes + 1 tablespoon of batter into each muffin cup.
7. Bake in the oven at 375 degrees for 13 minutes.
8. Store in the shelf in a sealed container . Can be eaten as an anytime snack.