Chocolate-Banana Protein Muffins
1 cup oats, divided
2 scoops vanilla protein powder
2 scoops chocolate protein powder
3 tbsp unsweetened cocoa powder
1/2 tsp sea salt
4 tbsp raw almonds
1/4 cup unsweetened cacao nibs
1/2 cup mashed banana (about 1 banana)
1/4 cup unsweetened applesauce
1/2 tsp pure vanilla
1 tbsp honey
2 tbsp amber agave nectar
Preheat oven to 350˚. Spray 12 cups of a muffin tray with olive oil.
Blend 1/2 cup oats in food processor (I use my Magic Bullet) to make oat flour. Combine oats, oat flour, protein powders, cocoa powder, sea salt, almonds, and cacao nibs in a medium sized bowl.
In the bowl of a food processor (again I use the Magic Bullet) combine mashed banana, applesauce, vanilla, honey, and agave nectar. Process until smooth.
Add wet ingredients to dry ingredients and stir until combined. Distribute mixture evenly into prepared muffin cups.
Bake 13 -15 minutes. Do not over bake. Cool on a wire rack. Store leftovers in the fridge.
Makes 12 muffins.
Serving Size is 2 muffins and counts as 1 complex carb and 1 protein for Cooler 2.
For nutrition information go here.