Alicia Fernandez of the Playboy Club just loves to host and bake for others, especially during the holiday season. Well acquainted with Southern hospitality, this Georgia peach has exactly what you need—Alicia’s protein banana chocolate chip muffins recipe is a go-to treat at any time of day!
Whether for breakfast, brunch, lunch, dessert or any moment in between, these banana chocolate chip muffins are both tasty and sustaining. For all you gym bunnies out there, Alicia’s protein quick bread is the perfect post-workout snack.
We are now in that lull between Christmas and New Year’s Eve, and if you find yourself still hosting family and friends (or preparing to), these muffins are sure to be a hit. This is the season of giving, after all.
To create the banana chocolate chip muffins:
Ingredients:
- 2 bananas
- ¾ cup vanilla/unflavored protein powder
- 2 eggs
- ½ TSP cinnamon
- 1 TSP vanilla extract
- ¼ cup honey
- 1 TSP baking soda
- 4-5 squares salty dark chocolate Hu Bar (can be replaced with ¼ cup mini chocolate chips)
- Muffin tin
- Muffin cups
Directions:
- Preheat oven to 350°F (175°C).
- Mash bananas until in a large bowl until smooth.
- Add wet ingredients (eggs, vanilla extract and honey) to the bowl and mix until wet combined.
- Stir in the dry ingredients (protein powder, baking soda and cinnamon) until the batter is smooth.
- Chop or shave chocolate into tiny pieces.
- Fold in chocolate, adjusting the amount to taste. Mix until evenly distributed.
- Line a muffin tin with muffin cups and spray a thin layer of non-stick spray to ensure no sticking to the cups.
- Fill each cup about ¾ full with batter.
- Bake for 10-13 minutes or until the muffins are golden brown. Use a toothpick inserted into the muffin’s center to test readiness.
- Let muffins cool before serving. Enjoy!
Alicia is on The Playboy Club. Talk to her here.
