I’m back for #Choctoberfest with Imperial Sugar again today (don’t miss that giveaway if you haven’t entered yet!)
Today, I’m bringing a chocolaty version of a favorite in my house: protein power muffins!! I love offering protein muffins to my boys as an after school snack or even as a replacement for lunch (on days when they’re being picky about proteins).
As always, I like to stuff these muffins with as many sources of protein as possible, plus a little fruit – in this case banana! For the main protein in these muffins, I used hemp seeds and hemp protein (packing 16g of protein for ¼ cup!) courtesy of Just Hemp.
Just Hemp provides a variety of hemp products (oil, seeds, and protein powder) starting with the highest quality of fresh hemp seeds. Connect with Just Hemp here:
Chocolate Protein Power Muffins
1 cup old fashioned oats
½ cup whole wheat flour
¼ cup unsweetened protein powder, such as Just Hemp
¼ cup special dark cocoa powder
2 tbsp ground flax
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
3 over-ripe bananas, mashed, about 1 cup
1 (7 oz) container plain Greek yogurt
¼ cup honey or sugar, such as Imperial Sugar
2 tbsp natural peanut butter
¼ cup mini chocolate chips
¼ cup hemps seeds, such as Just Hemp Hulled Hemp Seeds
Preheat the oven to 350 degrees F and line a cupcake tin with paper liners.
In a large bowl, whisk together the oats, flour, protein powder, cocoa powder, flax, baking soda, baking powder, and salt.
In a separate bowl, whisk together the bananas, yogurt, honey, peanut butter, and eggs.
Stir the wet ingredients into the dry ingredients and stir until combined. Stir in the chocolate chips and seeds. Divide the batter into 18-20 muffin cups.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool a bit before enjoying.
If desired, place the cooled muffins in a zipper bag and freeze until ready to eat. To thaw, microwave for 15-20 seconds and enjoy.
Makes 18-20 muffins