1 cup flax meal
1 cup oat gluten-free flour
1/4 cup vanilla whey protein powder
1/4 cup sugar or equivalent sweetener of choice
1/4 cup Stevia or equivalent sweetener of choice
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large, ripe bananas, mashed
2 eggs, lightly beaten
1/4 cup butter, melted
1 cup sugar-free chocolate chips, such as Lily’s
Preheat oven to 325F and line a 12-muffin tin with paper liners.
In a large bowl, whisk together flax meal, oat flour, protein powder, sweeteners, baking powder, baking soda, and salt.
Add bananas, eggs, melted butter and milk and stir vigorously until well-combined. Stir in chocolate chips.
Divide batter evenly among prepared muffin cups. Bake 20 to 24 minutes, or until tops are set and a tester inserted in the center comes out clean. Let cool in pan.