HIGH-PROTEIN BANANA AND CHOCOLATE CHIP BREAKFAST MUFFINS

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INGREDIENTS

Bananas, ripe, mashed 400 g
Egg whites 2 units
Honey 125 g
Coconut oil, melted 45 g
Rolled oats 190 g
Vanilla whey protein powder 250 g
Baking powder 3 g
Bicarbonate of soda 7 g
Cinnamon 1 g
Ginger, ground 2 g
Dairy-free milk chocolate chips 100 g

METHOD

  1. Preheat the oven to 180°C.
  2. Spray muffin pans generously with cooking spray.
  3. Place mashed bananas in a bowl. Add the egg whites, honey and coconut oil until well combined.
  4. In a blender, make the rolled oats into oat flour, then add baking powder, bicarbonate of soda, cinnamon, and ginger. Stir to combine.
  5. Mix in the whey powder and chocolate chips.
  6. Fill the muffin pans about 3⁄4 full of batter. Do not overfill.
  7. Bake the muffins in the preheated oven for 15 minutes.
  8. Remove from the oven and allow to cool.

YIELD 12 MUFFINS
PREPARATION TIME 30 MINUTES
TOTAL TIME 45 MINUTES

HISTORY OF MY DISH

This high-protein muffin provides your body with nutrients while being completely delicious and nutritious. Everyday foods that have a healthy twist really interest me. My favourite meal of the day is breakfast, and I thought there was no better recipe to share than my favourite high-protein healthy breakfast substitute. These muffins can also be used as a snack, preworkout, or even post-workout for recovery. This recipe is gluten- and dairy-free; it can also be adapted for vegans if the eggs are replaced with flax eggs and vegan protein and vegan chocolate are used.

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