Chocolate Chip Protein Powder
 ¾ cup vanilla protein powder
 ½ cup almond flour
 1 tsp baking powder
 ¼ tsp sea salt
 ½ cup all natural peanut butter
 3 banana (mashed)
 2 tbsp maple syrup
 ¾ cup dark chocolate chips
1

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!

Notes
2

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.

Ingredients

 ¾ cup vanilla protein powder
 ½ cup almond flour
 1 tsp baking powder
 ¼ tsp sea salt
 ½ cup all natural peanut butter
 3 banana (mashed)
 2 tbsp maple syrup
 ¾ cup dark chocolate chips

Directions

1

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!

Notes
2

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.

Chocolate Chip Protein Muffins (8 servings)