Ingredients:

  • 1.5 cups (150g) Oat flour
  • 2 scoops (60g) Vanilla or Peanut Butter whey-casein protein powder
  • 0.5 cup (60g) Peanut butter powder
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Sea salt
  • 2 medium (200g) Overripe bananas, mashed
  • 0.5 cup (120g) Non-fat plain Greek yogurt
  • 0.25 cup (65g) Creamy natural peanut butter
  • 2 Large eggs
  • 0.25 cup (60ml) Maple syrup
  • 1 tsp Vanilla extract
  • 0.33 cup Dark chocolate chips
  • 1 tbsp Hemp hearts

Instructions:

  1. Preheat your oven to 350°F (175°C). Prepare a 12-cup standard muffin tin with silicone liners.
  2. The Aeration Phase: In a large bowl, whisk together the oat flour, protein powder, peanut butter powder, baking powder, baking soda, and salt. Ensure there are no protein clumps.
  3. The Emulsion Phase: In a separate bowl, mash the bananas until smooth. Whisk in the Greek yogurt, liquid peanut butter, eggs, maple syrup, and vanilla extract until the mixture is completely smooth.
  4. The Folding Phase: Gently fold the dry ingredients into the wet mixture using a rubber spatula. Do not overmix; fold just until no dry streaks remain to keep the texture velvety.
  5. Add Texture: Fold in the dark chocolate chips and hemp hearts if desired.
  6. Baking: Distribute the batter evenly among the 12 muffin cups. Bake for 18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.