1. Preheat the oven to 350°F (175°C) and line a muffin tray with liners or use a silicone muffin tray. 2. In a large bowl, whisk together the protein powder, almond flour, baking powder, and salt. 3. Add the peanut butter, banana, and maple syrup and stir with a spatula until combined. Fold in the chocolate chips. 4. Divide the batter evenly between muffin cups. Bake for 13 to 15 minutes or until firm to the touch and a toothpick inserted comes out clean. Let the muffins cool in the pan for 10 to 15 minutes before removing and transferring to a cooling rack to cool completely. Enjoy!
Leftovers Store in an airtight container at room temperature for the first day and then transfer to the fridge in a sealed container for up to one week. Serving Size One serving is one muffin. Protein Powder This recipe was developed and tested using a blended whey protein powder. Avoid using whey protein isolate as this will soak up moisture and yield very dense muffins. Brown rice plant-based protein powder will also work. If using a different type of protein powder, results may vary. No Peanut Butter Use another nut or seed butter instead. Additional Toppings Add chopped walnuts. No Banana Use unsweetened applesauce instead.