Description
Healthy double chocolate banana protein muffins w/ banana cream sauce. These muffins are moist, decadent, and fluffy.
Scale
Ingredients
Muffins
- 1 1/4 cups (150g) whole wheat flour
- 1 scoop (35g) Musclepharm chocolate milk combat powder
- 1/4 cup (20g) unsweetened cocoa powder
- 1/2 cup granulated stevia or erythritol
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cup milk (any milk is fine)
- 1/2 cup (113g) plain nonfat Greek yogurt
- 1 1/2 large ripe bananas (210g)
- 1 tsp. vanilla extract
- 2 tbsp. (28g) Amber Lyn dark chocolate chunks, chopped
- 2 tbsp. (28g) Amber Lyn milk chocolate chunks, chopped
- 1/2 large ripe banana (60g)
Optional banana cream sauce
- 2 tbsp. (8g) sugar free banana cream pudding mix
- 1/2 scoop (17g) Musclepharm banana cream combat powder
Instructions
- Preheat oven to 350F. Mix flour, protein powder, cocoa powder, stevia, baking powder, and baking soda in a large bowl. Add banana to a microwave safe bowl and microwave for 20-30 seconds to soften. Mash banana until smooth. Add Greek yogurt, milk, and vanilla extract and mix.
- Combine wet and dry ingredients and mix together gently. Add chopped milk chocolate and dark chocolate. Fold chocolate chunks into batter. Line a muffin pan with 12 cupcake/muffin liners. Spoon batter evenly into each spot. Slice 1/2 banana into 12 slices. Top each muffin with a slice of banana.
- Bake for 15 minutes or until a knife comes out clean. Let cool and enjoy! If topping with banana cream sauce, mix ingredients with enough water until a sauce consistency and drizzle on muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 115
- Sugar: 4
- Fat: 3
- Carbohydrates: 19
- Fiber: 3
- Protein: 6