Who doesn’t love cake for breakfast? Introducing our Banana Chocolate Chip Muffins – a quick and easy, macro-friendly breakfast option. These muffins are packed full of the good stuff; rich in bananas, smooth pumpkin puree, fresh Greek yogurt, and a sprinkling of chocolate chips to satisfy your sweet tooth! You can find more recipes like this in our free cookbook!
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Recipe for Banana Chocolate Chip Muffins
Ingredients
- 1/4c (30g) cake flour
- 25g whey
- 1 tsp baking powder
- 1/4c 0 Calorie sweetener
- 100g banana
- 2 tbsp (30g) pumpkin puree
- 50g plain greek yogurt
- 1 tbsp (15ml) milk
- 1 egg
- 1 tbsp (14g) mini chocolate chips
Method
- Preheat oven to 350°F (175°C), grease a muffin tin.
- In a large mixing bowl, mix all ingredients (except chocolate chips) on low speed until there are no more big chunks of banana. Don’t over-mix.
- Fill each muffin cup about 3/4, top with chocolate chips.
- Bake for ~15 mins or until a toothpick comes out clean.
*These are best kept in the refrigerator after they cool off
Nutrition
Servings:
5
Calories:
95kcal
Total Fat:
2g
Total Carbohydrates:
12g
Protein:
7g
