Chocolate Chip Banana Protein Mini Muffins

Now that’s a mouthful….

But they are delicious and semi healthy, which is always a bonus.

These muffins are my go to almost every other week. I love serving them for a quick breakfast or packed in my daughters school lunch with fruit and yogurt. I even like to eat them as a snack sometimes since they are “semi” healthy. I call them semi-healthy since there is only 1/4 cup of sugar. In most sweet recipes the sugar content is always much higher!

Below you will find the PDF of my Chocolate Chip Banana Protein Mini Muffins. Keep scrolling to see step by step instructions and photos.

Ingredients:

• 2 Cups Protein Pancake Mix-I have used several brands and all have worked well.
• 1 Cup Milk
• 1/4 Cup Sugar-Pure Maple Syrup or Honey will also work
• 2 Ripe Bananas
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon
• 1 Large Egg
• Chocolate Chips

Instructions:

Preheat oven to 350 degrees F. Spray mini muffin pans with nonstick cooking spray and set aside. Using a fork, mash the bananas in a mixing bowl. Add the milk, egg, sugar, vanilla and cinnamon to the bananas and mix. Fold the pancake mix into the wet ingredients. The mix might be lumpy depending on what brand of pancake mix you use. Spoon into mini muffin pans. Place 3-5 chocolate chips on top of the muffins. I place them on top because if mixed into the batter they sink during cooking and fall out when trying to release the muffins from the pans. Bake for about 12-15 minutes or till the tops spring back when gently pressed. Allow to cool in pans for 5 minutes then finish cooling on wire rack.

**These muffins can be frozen and stored for a few months. Once cool, place on tray and freeze. To thaw, microwave for 30 seconds. These are great for the kids school lunches. I like to send these with fruit and yogurt!

Thanks for visiting!

Starting to bloom by choosing JOY ~ Julia