3 large eggs
¼ cup milk or unsweetened dairy-free milk
3 medium-sized very ripe bananas, peeled
¼ cup honey or maple syrup
1½ cups hazelnut meal/flour
½ cup plain or vanilla plant-based protein
powder
1 tsp. cinnamon
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup dark chocolate chips
Instructions
- Preheat the oven to 180°C (350°F). Line a 12‑cup muffin tin with paper liners or lightly grease it.
- Mash the bananas in a large bowl until smooth.
- Add the wet ingredients: eggs, milk, and honey (or maple syrup). Whisk until fully combined.
- In a separate bowl, mix the hazelnut meal/flour, protein powder, cinnamon, baking powder, baking soda, and salt.
- Combine wet and dry ingredients. Add the dry mixture to the banana mixture and stir gently until just combined. Avoid overmixing.
- Fold in the dark chocolate chips evenly.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.
- Cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely.
- These muffins stay moist and store well.
- Keep in an airtight container for up to 3 days, or refrigerate for up to 5 days.
- They can be frozen for longer storage.