This one’s for those who take breakfast on the go! There’s nothing worse than being rushed in the morning, am I right? So here’s a sweet little recipe you can whip up on Sunday night, that will easily save you some time in the morning. Just grab one of these cuties and stuff it in your bag on the way to work! These peanut butter chocolate chip protein muffins are substantial enough to get you through to your mid morning snack, and delicious enough to wake up for! They also pair really well with coffee 🙂 and can serve as a pre-workout snack as well if you’re heading from the office straight to the gym. And the best part? They take less than 30 mins to make from start to finish. Seriously- I timed it.
Ingredients: 1 batch is about 4-6 muffins
1 ripe banana
1 egg
1 cup creamy peanut butter (I’ve used crunchy too, and I prefer Jif natural)
1 tablespoon vanilla extract
1/4 teaspoon baking soda
pinch of salt
1/4 cup mini chocolate chips (I use Enjoy Life brand) plus a couple more to sprinkle on top
Directions:
Preheat oven to 400 F and toss all your ingredients into the blender EXCEPT for the mini chocolate chips. A cup of peanut butter can be a real “B” of a thing to measure. Enter: the tiny spatula. I don’t know how this tiny spatula entered my life, but I can tell you it’s for the better. Go ahead, fill that measuring cup to the brim with peanut butter, not a drop will be wasted if you use your tiny spatula! 
And now, the moment you’ve all been waiting for…
But I digress…. 
Once everything is in the blender, EXCEPT, for the mini chocolate chips, BLEND MY FRIEND. You want everything to be nice and mixed together, like this:
And just in case you missed it… BACK AT IT AGAIN WITH THE TINY SPATULA!
Use your tiny spatula to mix in your chocolate chips, either saving a few for the tops of the muffins after you disperse them into the muffin pan, or using them all and sprinkling more on the tops of the muffins to be extra fancy. Once you’ve added the chocolate chips, pour into your muffin tin. You can either grease the tin or use muffin liners, you do you.
Once you’ve topped your muffins with the mini chocolate chips, wish them well and pop them into the oven for 8-12 mins. I usually check mine at 9 and see if they’ve started to turn golden brown. If not, I keep them in until they do. 
When your muffins first come out of the oven, they will look huge! But don’t worry, they will deflate slightly as they cool and settle to look like this:
If I have not used a muffin liner, I like to get these out of the tin right away to prevent them from sticking. Yes, you know I use that tiny spatula.
DISCLAIMER: If you do not own a tiny spatula, and do not wish to better yourself with one, you can still make this recipe. It might be slightly messier, but a regular spatula will do.
A lot of people think that gluten-free or “grain-less” baked goods are dense and flat. I have cut one of the protein muffins in half to end your worries, these babies are fluffy and light.
Nutrition Information:
Brett plugged the ingredients of these muffins into My Fitness Pal to see if I could truly call these a breakfast item, and you know what, I dare say I can.
Nutrition Facts (Per 1 muffin)
Calories 212
Fat (g) 15
Carbs (g) 15.7
Protein (6.8)
Not as healthy as plain greek yogurt, but much healthier than a bagel or donut! So blend these babies up and enjoy an extra 15 mins of sleep next week! You could even sub out the mini chocolate chips for a different flavor, but I’d add some honey to make sure they were sweet enough. If you make these please let me know! I will edit this post and give you a shout out!
This recipe was inspired by averiecooks.com!
