Chocolate Cashew Crunch Protein Muffins

SERVING SIZE: 1 muffin

YIELDS: 12 servings

– 75g mashed banana
– 50g light butter
– 50g cashew butter
– 20g honey
– 80g chocolate whey
– 10g crushed cashews
– 11g whole ground flaxseed meal
– 36g egg whites
– ¼ tsp baking powder

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Preheat oven to 350 degrees F.
2. Melt butter and cashew butter together, then combine with mashed banana in a mixing bowl.
3. Add all other ingredients except cashews and mix well until cake batter consistency is reached.
4. Pour batter into a greased mini muffin tin (12 muffins) and sprinkle crushed cashews on top of muffins.
5. Bake for 8-10 minutes until you can stick a toothpick in and it comes out clean. Feel free to add a little cashew butter on top if you macros allow.