Banana chocolate chip protein muffins

Not quiet a recipe, more so our higher protein, chocolatey spin on a great boxed mix we love from Simple Mills. When we made these for a group of friends and their toddlers, everyone went nuts, so we didn’t want to gatekeep what has become our new go-to. We’re a broken record with the freezer tips, but these freeze really well and are great to have on hand for breakfast, snacks or a treat on busier days.

Banana chocolate chip protein muffins
Makes 12 muffins

1 box Simple Mills banana muffin mix
3 organic pasture-raised eggs
1/2 cup water
1/3 cup melted coconut oil
1 scoop protein powder of choice (we love Be Well by Kelly vanilla protein powder)
1/2 cup mini chocolate chips (we love Enjoy Life)
1 tablespoon organic ground flax seed

Directions

1. Preheat your oven to 350 F and prepare a muffin tin with 12 paper muffin cups.

2. Prepare muffins according to the directons on the Simple Mills box. Then fold in 1 scoop protein powder, 1 tablespoon ground flax and 1/2 cup chocolate chips to the batter.

3. Distribute the batter into the muffin cups and bake until the muffins are cooked through, ~15-18 minutes, or until a knife or toothpick inserted to the center of the muffin comes out clean.

4. Allow muffins to cool. Enjoy immediately or store for later use. Muffins will keep in the fridge for up to 5 days and the freezer for 3-4 months.