Banana & Chocolate Muffins
Ingredients
1 large ripe banana
100g smooth natural peanut butter
85g Nush Protein natural yog
40ml maple syrup
1 tsp vanilla extract
50g oat flour*
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of sea salt
1/2 tsp cinnamon
60g dark chocolate, chopped
Method
Preheat the oven to 180°C fan and place 6 muffin liners into a muffin tray.
In a large bowl, add the banana and mash until pureed.
Add the peanut butter, Nush Protein natural yog, maple syrup, and vanilla extract, and stir until fully combined.
Add the oat flour, baking powder, bicarbonate of soda, sea salt, cinnamon, and dark chocolate chunks to the bowl, reserving a few chocolate chunks for the top. Fold until fully combined.
Spoon the mixture evenly between the 6 muffin liners and top with the remaining chocolate chunks.
Bake for 20-25 minutes, or until a skewer comes out clean.
Leave to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Notes
To make oat flour, simply blend rolled oats in a blender until a fine flour forms.