These muffins remind me of a healthy Reese’s with the combination of peanut butter and chocolate without the guilt.

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

2 scoops powdered peanut butter (1/2 cup)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. kosher salt

3 ripe bananas mashed

¼ cup pure maple syrup

1 1/2 tsp. vanilla

2 eggs

½ cup peanut butter chips

½ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350ºF.  Line muffin tins with liner or spray with baking spray. 
2. Combine flours, protein powder, powdered peanut butter, baking powder, baking soda and salt in a medium bowl.
3. Add bananas to a stand mixer.  Mix on a low speed to mash. 
4. Add maple syrup, vanilla, and eggs into banana mixture. Whisk until blended.
5. Gradually add in flour mixture to banana mixture, stirring until mixture is smooth. Stir in peanut butter chips and semi-sweet chocolate chips.
6. Use a large cookie scooper to fill the muffin tins.
7. Sprinkle a few peanut butter or chocolate chips on top and gently press them down.
8. Bake 25 minutes until a toothpick inserted in the center comes out clean.
9. Let cool for at least 10 minutes on a wire rack.
10. Store in an airtight container.  I refrigerate after a day to keep my muffins fresh.