On an uneventful Saturday night, I was struck with a serious chocolate craving. Of course, there was nothing delicious in the fridge or cabinet. Figures…
I was then struck by three overripe banana I saw in the fruit bowl. Thinking to myself, now here’s an idea.
Healthyish Chocolate Chip Banana Muffins
12 muffins (1 muffin/serving)
- 3 bananas, mashed
- 1 egg plus 1 egg white
- 1/4 cup unsweetened almond milk
- 1/4 cup Cliff Family Vineyards Solar honey
- 1 cup almond meal
- 4 scoops vanilla or chocolate plant protein, I split it 50/50
- 1 tsp. baking soda
- 1/4 cup mini dark chocolate chips
STEP 1: Preheat oven to 350° degrees.
Mix all dry ingredients together in one bowl. Then mash bananas in a separate bowl, creating a mush of sorts. Add the remaining wet ingredients. Slowly add the dry ingredients to the wet and mix until fully incorporated. Fold in chocolate chips, being careful not to eat all of them.
Bake 20-25 minutes or until a toothpick comes out clean on a center muffin. Store in an airtight container for up to 5 days. In the fridge.
Possible Wine Pairing? Royal Tokaji, so incredible. Another option could be a South African Chenin Blanc.