Double Chocolate Breakfast Muffins:
- 1 Smashed Banana (Ripe Better)
- 3 Eggs
- 1/4 Cup of Agave or Maple Syrup
- 1 Cup of Almond Butter
- 2 Tbsp of Almond Milk
- 1 tsp of Vanilla Extract
- 1/2 Cup of Vanilla Cream Protein
- 1 tsp of Baking Powder
- 1/4 tsp of Sea Salt
- Chocolate Chips (Low Carb/Organic)
1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking muffin tray with parchment paper. This will make it easier to lift the muffins out of the pan later - BAKE for 18 minutes (Check at 10 min mark)
Mix Dry Ingredients:
2. In a mixing bowl, combine all dry ingredients. Stir well to ensure even distribution of the ingredients.
3. Prepare Wet Ingredients: In a separate bowl, whisk the eggs until well beaten. Mix in the Smashed Banana. Add in the maple syrup, and remaining wet ingredients. Mix until the ingredients are well incorporated.
Combine Wet and Dry Mixtures:
4. Gradually pour the dry mixture into the bowl with the wet mixture. Gently fold the ingredients together until you have a smooth batter. Be careful not to overmix.
Chocolate Chips (Optional):
5. Pour half into each muffin mold, sprinkle chocolate chips, and batter on top 3/4 high and top with chocolate chips on top.
Place the baking pan in the preheated oven and bake for about 18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remember, the baking time may vary based on your oven, so keep an eye on the muffins to avoid overbaking.
Cool and Enjoy: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 15-20 minutes. Then, carefully lift each parchment paper to transfer the muffins onto a cooling rack. Once completely cooled, ENJOY THE BEST BREAKFAST MUFFIN YOU'VE EVER HAD!