Chocolate & Banana Protein Muffins!

I've been big on making a batch of protein muffins for the week. They are small, so serve as a great mid-day snack, pre / post workout refuel, or even as a healthy "night cap." They are so easy, plant based, low in sugar (only a small banana and coconut sugar which is low glycemic), gluten free, and packed with protein! Plus, I used Avocado to add a boost of healthy fats, you can't even taste it!

Yields : 8-10 thin muffins

Active Time: 30 minutes

Inactive Time: 0 minutes

Ingredients:

1/2 ripe avocado

1 small ripe banana (use more for a sweeter version)

3/4 cup organic almond flour

1 scoop protein powder (I used Nuzest clean plant based in Vanilla - flavor doesn't really matter for this recipe)

1 tbsp nut milk

1 tbsp psyllium husk (optional but adds fiber and serves as a binding agent)

2 tbsp raw coconut sugar (use more for a sweeter version, or substitute with maple syrup)

1 tbsp maca powder (optional)

1/4 cup dark chocolate chips (I used Pascha 100% cacao chips)

1 tsp baking soda

1 tsp sea salt

Directions:

1. Preheat oven to 350 degrees and lightly oil a muffin tray. Use muffin liners if you have them
2. In a food processor - blend avocado and banana until creamy
3. Transfer to a large bowl, add all remaining ingredients and mix until batter consistency forms. If it's too dry, add small increments of nut milk, if it's too wet, add small increments of almond flour
4. Spoon into muffin trays
5. Bake for 14-17 minutes until fully cooked through and edges are lightly browned
6. Enjoy!!