Double Chocolate Banana Protein Muffins

3 ripe Bananas, mashed

1 Egg

½ cup Unsweetened Applesauce

¼ cup Lite or Sugar free Maple Syrup

1 t Vanilla

1 cup Gluten-free Flour (I prefer Bob’s Red Mill 1-to-1 baking flour)

4 scoops Designer Egg Protein Powder - Classic Vanilla

½ cup Almond Flour

¼ cup Cocoa Power

1 t Baking Soda

1 t Baking Powder

⅓ c Dark Chocolate Chips

1. Preheat the oven to 350 degrees. Line a cupcake pan with 12 cupcake liners.

2. Add mashed bananas, egg, applesauce, maple syrup, and vanilla to a large mixing bowl. Using a whisk, stir well until smooth.

3. Add gluten-free flour, Designer Egg Protein Powder, almond flour, cocoa powder, baking soda, and baking powder. Fold in with a spatula until fully combined.

4. Fold in chocolate chips.

5. Using a scoop or spoon, fill cupcake liners ⅔ full with muffin batter. Optional: sprinkle tops with flaky sea salt.

6. Bake muffins for 18-20 minutes, or until a toothpick can be inserted and comes out clean.

7. Let cool and enjoy with your favorite peanut butter or nut spread!