NUTRITION

SERVINGS

INGREDIENTS

6 scoops Chocolate Protein Powder (approx. 180 g total)

6 Large Eggs (approx. 300 g total)

3/4 cup Rolled Oats (approx. 60 g)

1/4 cup Unsweetened Cocoa Powder (approx. 25 g)

1 cup Nonfat Greek Yogurt (240 g)

1/2 cup Unsweetened Almond Milk (120 ml)

6 tbsp Almond Butter (approx. 96 g total)

1/4 cup Dark Chocolate Chips (approx. 40 g)

1 medium Ripe Banana (approx. 118 g)

1 tsp Baking Powder (approx. 4 g)

1 tsp Vanilla Extract (approx. 5 g)

PREPARATION

• 1

  Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with a healthy cooking spray.

• 2

  In a blender or food processor, combine the rolled oats and unsweetened cocoa powder. Blend until the mixture turns into a fine oat flour.

• 3

  In a large mixing bowl, mash the ripe banana until smooth. Add the eggs, nonfat Greek yogurt, unsweetened almond milk, almond butter, and vanilla extract. Whisk until fully combined.

• 4

  Stir in the blended oat flour and cocoa mixture along with the baking powder into the wet ingredients until just incorporated.

• 5

  Fold in the chocolate protein powder and dark chocolate chips gently to avoid over-mixing, ensuring even distribution throughout the batter.

• 6

  Spoon the batter evenly into the prepared muffin tin, filling each cup nearly to the top.

• 7

  Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

• 8

  Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!