Banana Chocolate Muffins

Name: Banana Chocolate Muffins
Yield: 621 g
Ingredients: Callebaut Dark Chunk Chocolate 30 g; Vanilla Protein 15 g; WPC Chocolate Flavor 15 g; Anchor Butter 20 g; Rice Flour 41 g; Sugar-Free Cocoa Powder Special Dark 30 g; Peanut Butter Powder 30 g; Raw Eggs 110 ea; Banana 330 g

1,142 kcal

#Vegan

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Ingredients

Main ingredients

Callebaut Dark Chunk Chocolate 30 g
Vanilla Protein 15 g
WPC Chocolate Flavor 15 g
Anchor Butter 20 g
Rice Flour 41 g
Sugar-Free Cocoa Powder Special Dark 30 g
Peanut Butter Powder 30 g
Raw Eggs 2 ea
Banana 330 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 148.32 g 48%

Protein 65.38 g 21%

Fat 43.2 g 31%

Serving size 621g

Cooking steps

1

Mash the bananas finely with a fork.
2

Add the eggs and oil into a bowl and mix together.
3

Add the mashed banana, sugar, and vanilla extract and mix again.
4

Sift in the flour, baking powder, and salt, then gently fold together.
5

Add the chocolate chips and mix until evenly distributed.
6

Divide the batter into muffin molds.
7

Bake in a preheated oven at 180°C (356°F) for 20 minutes.

Banana Chocolate Muffins

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