Chocolate banana protein muffins

12 muffins – Prep time: 10 minutes – Cook time: 16–18 minutes – Freezes well

Wet ingredients

• 3 ripe or thawed bananas
• 1 cup of 2% protein milk (here Natrel Plus)
• ¼ cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract 

Dry ingredients

• 1 cup flour
• 1 ¼ cups TVP (textured vegetable protein, or about ¾ cup ground TVP)
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chocolate chips

Steps

1. Preheat the oven to 350°F (180°C) and lightly oil a muffin tin using cooking spray.
2. In a large bowl, mash the 3 bananas to make a purée. Add the milk, vegetable oil, egg, and vanilla extract. Mix until smooth. Set aside.
3. Grind the PVT in a blender or coffee grinder.
4. In a medium bowl, combine the flour, ground PVT, brown sugar, baking powder, baking soda, and salt.
5. Gently fold the dry ingredients into the wet ingredients, then add the chocolate chips.
6. Pour the mixture evenly into the greased muffin tin.
7. Bake for 16 to 18 minutes or until a toothpick inserted into the center of the muffins comes out clean.
8. Allow to cool before removing from the pan, then let cool completely on a wire rack before storing in an airtight container. Enjoy with your next snack!

Nutritional values (per muffin – 6, 12, or 42 servings)

• Calories : 70 – 245 – 490 kcal
• Protein : 3 – 9 – 18 g
• Carbohydrates : 10 – 35 – 70 g
• Fat : 2 – 8 – 16 g

Tips

• Muffins can also be baked in jumbo muffin tins (6 muffins total) to make the perfect breakfast. Bake for 25 minutes instead of 16 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
• Muffins can also be baked in mini muffin tins (42 muffins total) to make the perfect dessert. Bake for 12 minutes instead of 16 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.