Recipe Ingredients
- 1 1/4 cups whole wheat pastry flour or whole wheat white flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup well-mashed, extra-ripe banana (about 2 medium bananas)
- 1/4 cup pure maple syrup
- 1/4 cup granulated sugar
- 1 (5.3oz) Dark Chocolate Coconut Silk Almondmilk Yogurt Alternative
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup Silk Chocolate Protein
- 1/2 cup chocolate chips, plus more for topping
- Almond slices, for topping (optional)
Recipe Directions
- Preheat oven to 350ºF and spray muffin pan with oil, or use silicone liners.
- In a medium bowl whisk together flour, cocoa powder, baking soda + salt; set aside.
- In large bowl combine well-mashed banana with maple syrup and granulated sugar. Whisk in almond milk yogurt, then add egg and vanilla, whisking until smooth. Slowly add in half of the flour, gently stir a few times then add milk, stir in remaining flour, then fold in chocolate chips.
- Evenly distribute batter into muffin pan, filling 2/3 way full. Top with more chocolate chips and almond slices, if you’d like.
- Bake muffins for 15-20 minutes, or until inserted toothpick comes out clean.
- Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely.
