Chocolate PB Protein Muffins

1. Preheat oven to 425F and line muffin tin.
2. Start by combining 1 TBS flax seed with 3 TBS water, let settle for 5 minutes.
3. In a small blender, grind up oats into flour. Transfer to small bowl and add protein powder, baking powder, baking soda, & salt. Combine and set aside.
4. In large bowl using paddle attachment of stand mixer, or electric hand mixer, combine peanut butter (make sure it is stirred very well), mashed banana, maple syrup, and flax seed. Beat on medium speed until well combined.
5. Add dry ingredients to large bowl and beat on low until almost combined. Add in milk, then using large spatula gently mix together until everything is combined. Batter will be very thick.
6. Using large cookie scoop evenly disperse batter into lined muffin tin, about ¾ full. You should yield 9 muffins.
7. Bake muffins for 5 minutes at 425F. While muffins still in the oven, reduce temperature to 375 and continue baking muffins for 7-8 more minutes*. Check muffins by inserting toothpick into center. Toothpick should come out with little to no crumbs. Allow muffins to cool in pan for 5 minutes before transferring to wire rack to cool completely.

Connect with me on social media!

Instagram: nutrifitcle Twitter: nutrifitcle Facebook: NutriFit

Thanks for reading.

-Shawn

NutriFit is a locally and privately owned nutritional supplement retail company specializing in high-quality products, competitive pricing, nutritional information and excellent customer service.