- 3 scoops Boku Super Protein
- 3 ripe bananas, mashed
- 1 ¾ cups whole wheat flour
- ⅓ cup melted coconut oil
- ½ cup maple syrup or honey
- 2 eggs
- ¼ cup almond milk
- 1 tsp baking soda
- 1 tbsp vanilla extract
- ½ tsp salt
- 1 teaspoon cinnamon
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- 72% Cacao Chocolate Bar, chopped into chunks
- Preheat the oven to 325 degrees. Grease all 12 cups of your muffin tin with butter or non-stick cooking spray or use cupcake liners.
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour, Boku Super Protein, and oats to the bowl and mix with a large spoon, just until combined. Next, fold in the cacao chocolate chunks.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Enjoy!