Protein Chocolate Muffins
1 cup whole wheat pastry flour
1/4 cup cacao powder
1/2 cup chocolate protein powder
1/4 cup chia seeds
1/4 cup ground flaxseed
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup almond butter
1 banana, mashed
1/4 cup honey or maple syrup
1/2 cup Greek yogurt
1 cup almond milk
1/3 cup semi-sweet mini chocolate chips
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole wheat pastry flour, cacao powder, chocolate protein powder, chia seeds, ground flaxseed, baking soda, baking powder, and salt. This is your ‘dry’ mixture.
In a separate, larger bowl, mash one banana very well. Whisk the creamy almond butter and Greek yogurt with the banana until very well combined. Lastly, whisk in the egg and honey. This is your ‘wet’ mixture. Make sure the mixture is smooth with no lumps (it’s okay to have a small few banana pieces).
Stir one third of your dry mixture into the wet mixture until combined, but do not overmix. Stir in half the almond milk. Stir in another third of the dry mixture, mix, and then stir in the remaining almond milk. Mix in the remaining dry mixture and gently fold in the chocolate chips.
Spray cupcake liners very well with baking spray. Scoop the mixture into muffin tins, filling about 3/4 of the way.
Bake the muffins for about 18 minutes, until risen and a toothpick or knife inserted in the center comes out clean. Rotate halfway to ensure even baking.