Bananas, Peanut Butter and Chocolate Chips? What’s NOT to love about these protein filled muffins!

Amy’s Banana Peanut Butter Protein Muffins with a ‘side’ of chocolate chips make for a delicious high protein, gluten-free, dairy-free breakfast.

INGREDIENTS

• 2 large bananas mashed

• 1/3 cup creamy organic peanut butter

• 1-5 ounce container vanilla yogurt

• 1/2 cup nut milk (almond, coconut, cashew will work here)

• 1 tea vanilla extract

• 1 cup grass fed vanilla protein powder

• 1 cup gluten free quick oats process into flour (use your food processor)

• 1/2 tea baking soda

• 1 1/4 tea baking powder

• 1 tea ground cinnamon

• 3/4 + cup dairy free chocolate chips divided

INSTRUCTIONS

1. Preheat oven to 375 degrees and lightly spray the non-stick 18 muffin tin with cooking spray, or line cups with parchment papers.

2. In a large bowl, mix mashed bananas, peanut butter, yogurt, milk, and vanilla extract.

3. In a medium bowl add together protein powder, ground oats, baking powder, baking soda, cinnamon, 1/2 cup of the chocolate chips stir to combine.

4. Pour dry ingredients into wet and stir to blend together evenly.

5. Fill the cups about 2/3 of the way, sprinkle remaining chocolate chips over each muffin.

6. Bake for 18 minutes, or until center is set.