Preparation Steps

• Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each well with cooking spray; set aside.
• In a medium bowl mash the ripe banana with a fork until mostly smooth. Add the eggs and maple syrup and whisk until blended and slightly frothy.
• If the almond butter is very stiff, warm it briefly (10–15 seconds) in the microwave to soften. Stir the almond butter, almond milk and vanilla into the banana-egg mixture until homogeneous.
• In a separate bowl mix the protein powder, baking powder, cinnamon and sea salt. Add the dry mix to the wet ingredients and fold with a spatula until just combined; don’t overmix.
• Fold in two-thirds of the chocolate chips, reserving the rest for topping. The batter will be thick but scoopable; add a splash more almond milk if it seems too dense.
• Divide the batter among the prepared muffin cups, filling each about three-quarters full. Sprinkle the remaining chocolate chips on top and press gently so they adhere.
• Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean. Rotate the pan halfway through baking for even browning if your oven runs hot.
• Let the muffins rest in the tin for 8–10 minutes, then transfer to a wire rack to cool completely. Cooling in the tin helps them finish setting and keeps them moist.