FREE EXPRESS SHIPPING ON ORDERS OVER $200

Flourless chocolate protein muffins

Prep:

5 minutes

Bake:

15 minutes

Servings:

6 servings

1 medium ripe banana, mashed
1/4 packed cup dates (soaked in hot water for 10 min if not already soft)
3 tablespoons unsalted natural almond butter
2 tablespoons olive oil (or other neutral-flavored veggie oil)
1 tablespoons water 
1 egg
1 1/2 teaspoons vanilla extract
1/4 cup cacao powder
1 1/2 servings Two Islands chocolate pea protein 
1/2 teaspoons baking soda 
1/2 teaspoons baking powder
Good pinch of salt 
1/4 cup mini chocolate chips

1. Preheat oven to 180 C.
 
2. Add the wet ingredients to a blender and blend until mostly smooth and no large bits of dates remain (some visible fibres are ok). 

3. In a large bowl, whisk together the dry ingredients, ensuring there are no large clumps of cacao or protein powder. Add the wet mixture and stir until just combined. Add some of the chocolate chips (reserving the rest for topping).
 
4. Divide the mixture between 6 muffin holders (silicone or well oiled) and top with more chocolate chips. Bake for ~15-18 minutes, until the muffins have puffed up and are not wet to the touch (they will spring back when lightly pressed).
 
5. Allow the muffins to fully cool before removing from the tray, as they will be quite soft and fragile.