Feeling uninspired when it comes to packing school lunchboxes? Are you looking for an on-the-go snack that won’t undo your hard work in the gym? Protein-packed muffins are the way to go… with a little bit of chocolate of course!
makes 9
INGREDIENTS
2 cups wholemeal flour
½ cup rolled oats
1 tsp baking powder
1 tsp bi-carb soda
6 heaped tbsp Chocolate Shake Pea Protein
4 small bananas, mashed
2 eggs
⅓ cup coconut oil
½ cup maple syrup
¼ cup milk of choice
¾ cup choc chips
METHOD
- Preheat oven to 220°C. Place cupcake liners into a muffin tray.
- Place flour, rolled oats, baking powder, bi-carb and protein powder into a large bowl and whisk to combine.
- Place mashed banana, eggs, oil, maple syrup and milk into another bowl and whisk to combine.
- Pour wet ingredients into the bowl containing dry ingredients and stir to combine.
- Add choc chips and gently fold through.
- Fill the cupcake liners to the brim with the mix and place in the hot oven for 5 minutes.
- Reduce oven temperature to 180°C and continue to bake for 20 minutes, or until an inserted skewer comes out clean.
- Allow to rest in the tin for 5 minutes before removing and allowing to cool on a wire rack.
- Store muffins at room temperature in a covered container for up to 3 days.
