Double Chocolate Protein Muffins

I started making these amazing muffins earlier this Summer when I was kind of tired of drinking a shake everyday but STILL wanting to get my superfoods and protein in! Why I got tired of a shake in the HOT days of Summer is beyond me, but I’m back to loving it again!

But I’m STILL using my Shakeology to make lots of amazing things that are making me stronger, healthier, and staying OUT of the sugar stash!

Sharing this recipe with you, so that you can enjoy them too! You can use any protein powder you have on hand, but no joke, Shakeology is the BOMB for so many more reasons than just protein! I’ve got a few ways you can try it if you want and see for yourself! We’re actually focusing on LOTS of Shakeology dessert recipes during November and December in my fitness community to help us FEEL GOOD + STAY focused on our goals!

If you want to set some goals with us and go after that healthy body you’re craving, just use this link to let me know! (Don’t worry. We’re gonna enjoy our FAVORITE traditional eats and desserts too. Just focus on eating to LIVE on all the other days our actually HOLIDAYS don’t fall on! You can do it! We will rise up and support you!)

Now, for the recipe:

Ingredients

• Muffin liners 
• Nonstick cooking spray 
• 1 large banana
• 3 scoops Chocolate Shakeology
• 3 large eggs, lightly beaten
• ¼ cup / 60 g reduced-fat (2%) plain Greek yogurt
• 2 Tbsp. unsweetened almond milk
• 1 tsp. baking soda
• ½ tsp. pure vanilla extract
• 1 Tbsp. + 1 tsp. semisweet (or dark) chocolate chips

Instructions

1. Preheat oven to 350° F (180 °C). Line a muffin pan with 9 muffin liners; lightly coat with spray. 
2. Add banana to a medium mixing bowl; mash with a fork. Add Shakeology, eggs, yogurt, almond milk, baking soda, and extract. Stir to combine. Add chocolate chips; gently fold into batter. 
3. Divide batter evenly among prepared muffin liners.  
4. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. 
5. Let muffins cool slightly before serving.  
6. Store refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat room-temperature muffins in an oven, toaster oven, or air-fryer, if desired. Do not microwave.

Recipe Notes

Fantastic Fiber (F), Gluten-Free (GF), Protein Power (P), Vegetarian (VG) 

Original recipe from Bodi blog.