I decided to mix up my usual protein banana bread this Sunday, and I'm so glad I did! These came out great, perfect to eat on the go between meals as a snack. I've included protein powder and nuts to support blood sugar, and the cocoa helps with dopamine production

So turn on your favourite housewives and get baking!

Chocolate Hazelnut Protein Banana Muffins Ingredients

3 medium ripe bananas
1 cup oats
1 teaspoon baking soda/biocarbonate of soda
1 teaspoon baking powder
1/3 cup oat milk
1/3 cup coconut sugar
1/3 cup chocolate protein powder
2 tablespoons cocoa powder
1 teaspoon of cinnamon
1/2 cup chopped hazlenuts
1 teaspoon of vanilla paste (optional)
1/3 cup olive oil (coconut oil can be used instead, if desired)
2 eggs

Chocolate Hazelnut Protein Banana Muffins Method

Start by preheating your oven to 165 degrees Celsius and line a medium loaf baking tin with parchment paper.
In a mixing bowl, whisk together the eggs, oil, bananas, milk, vanilla paste (if using), and maple syrup.
In another bowl, mix together the bicarbonate of soda, baking powder, oats, and cinnamon.
Pour the dry ingredients in with the wet and mix together with a wooden spoon.
Lastly, pour the mixture into the prelined baking tin and bake for about 25 minutes
Check with a knife before removing from the oven. If it comes out clean, take it out of the oven.
If the skewer is not clean when removed, keep it baking in the oven for a further 5 minutes.
Keep in an air-tight container for up to 5 days.

If you like the look of this recipe, check out my budget friendly meal plans for more!