Looking for a quick grab-and-go breakfast (or snack, or dessert) option to meal prep for the week that won't derail your healthy eating? Then whip up these healthy and delicious Banana and Chocolate Chip Protein Muffins that are packed with flavor (hello Chocolate!) and protein (without the flour, oil, and added sugars in traditional muffins)!

This week's Recipe Feature: Banana and Chocolate Chip Protein Muffins (Gluten-free)

Not going to lie, I have had zero motivation to cook since being back from our amazing trip to Italy last week, but BAKING is a different story - especially when it comes to chocolate chip muffins! These tasty little muffins are so easy to whip up in a blender or food processor and are ready in less than 20 minutes!

Ingredients: (Makes 12 muffins)

2 cups oats (quick or old fashioned oats, I used Bob's Red Mill Gluten Free Old Fashioned Oats)
1 serving Chocolate Protein Powder (I used 2 scoops Bio Chem Whey Chocolate)
2 large, ripe bananas
1 cup plain Greek Yogurt ( I used Fage 0%)
1/4 cup Maple Syrup or Honey (I used no HFCS Log Cabin Maple Syrup)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp pure vanilla extract
1/8 tsp salt
1/4 cup Chocolate Chips (I used Enjoy Life Dark Chocolate Chips)

Instructions:

Preheat the oven to 400F and lightly grease a muffin tin (I used Olive Oil spray).
Place all ingredients listed above (except for the chocolate chips) (in order as listed) in a large blender or food processor (I used a processor with the steel blade). Blend / process on high, stopping periodically to scrape down the sides and stir the ingredients, as needed, until the batter is smooth and the oats are almost completely broken down into a flour consistency (about 3-4 minutes).
Mix in the chocolate chips by hand (heads up, the chocolate chips may melt into the batter if it is warm from the blending / processing... if this bothers you, let the batter cool for about 10 minutes before mixing in the chocolate chips).
Divide the batter among the 12 muffins cups, filling each about 3/4 of the way to the top. Bake muffins for 15 minutes, until the top of the muffins set and a toothpick comes out clean. Let muffins cool in the pan for about 10 minutes before removing (and devouring)!
ENJOY!!

Food processor loaded with wholesome ingredients, and ready for blending!

It's that simple, my friends! And if you don't eat them all at once, you will have plenty of muffins to grab-and-go throughout the week! To store leftover muffins, line an airtight container with paper towels, place the muffins in a single layer in the container, and then top with another paper towel, cover and store at room temperature out of direct sunlight.

And the best part is the nutritional profile! Each muffin packs over 7g protein and only 4g of fat for about 150 calories each :-)