Wholesome Double-Chocolate Chip Muffins

5 from 4 votes

Wholesome Double-Chocolate Chip Muffins

Whip up a batch of these quick, guilt-free chocolate banana muffins in just minutes! Made right in a blender using wholesome ingredients like banana, egg, cocoa powder, and reconstituted PB2 almond butter, this recipe yields 5 moist, protein-rich treats. Topped with a sprinkle of chocolate chips, they make an effortless, low-calorie snack or breakfast on the go.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Dessert, Muffins, snacks

Cuisine: American

Keyword: Gluten Free Double Chocolate Chip Muffins

Servings: muffins

Calories: 211cal

Author: Amy Desrosiers

Cost: $6

Equipment

oven adjusted to the center rack position
Muffin Tin
Measuring Cups & spoons

Ingredients

1 banana
1 egg
8 tablespoons PB2 Almond Powder mix with 6 tablespoons of water to reconstitute
1 tablespoon coconut oil
⅓ cup cocoa powder
½ tablespoon stevia
1 teaspoon vanilla extract
½ cup dark chocolate chunks/chips
1 teaspoon chopped walnuts

Instructions

Preheat your oven to 350°F (175°C). Lightly grease 5 cups of a standard 6-count muffin/cupcake tin with cooking spray or oil.
In a blender, add the banana, egg, reconstituted PB2 Almond, coconut oil, cocoa powder, stevia, salt, and extract. Blend on high until completely creamy and smooth—about 20 seconds.
Scrape the batter out of the blender and divide it evenly among the 5 greased muffin cups (the batter should fill each cup roughly halfway).
Sprinkle chocolate chips evenly over the top of each muffin.
Bake for 12 to 15 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Allow the muffins to cool completely in the tin before gently removing them using a small rubber spatula.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition