Snacking on wholesome treats assists in adherence to healthy eating patterns. It prevents bingeing and provides a great pick-me-up, especially when it is timed between meals or after a workout. I am always trying new recipes that have indulging flavors yet contain vital micronutrients and macronutrients.
For this tasty muffin recipe, I opted to use gluten-free flour because it provides better flavor and contains less calories than regular flour. Using bananas and maple syrup for sweetness is a great nutritious sugar replacement, as both have a lower glycemic index than pure white cane sugar. This treat can be enjoyed with a cup of matcha green tea, coffee or with some almond butter.
3 bananas, pureed
¼ cup maple syrup
1 cup gluten-free flour
2 scoops of plant-based protein powder (I used a pea and rice protein powder blend)
½ cup Greek or almond yogurt
1 tsp aluminum-free baking soda
¼ cup chocolate chips (semi-sweet)
½ cup unsweetened cocoa powder
Pre-heat oven to 350 degrees
Mix dry ingredients together, add in pureed bananas, mix, add the other wet ingredients gradually while mixing, and lastly fold-in the chocolate chips.
Grease a mini-muffin tin with baking spray and scoop the batter into each muffin tray.
Bake for 20-25 minutes or until a tooth pick comes out clean when inserted.
Allow the muffins to cool for 5-10 minutes.