Juicy Protein Muffins with Chocolate Chips

Preheat the oven to 180 °C. Line a muffin pan with paper liners or grease it with cooking spray.

First, pour the oats into the blender and blend them into a fine powder (oat flour). If you already have store-bought oat flour, skip this step.

Add all the remaining ingredients EXCEPT the chocolate to the flour in the blender: bananas, eggs, Greek yogurt, milk, protein powder, baking powder, baking soda, cinnamon and salt.

Blend on high speed until the mixture is completely smooth and creamy (about 30–45 seconds). Stop the blender and scrape any remaining flour from the sides of the container, then blend briefly once more.

Stir the mixture by hand with a spatula and fold in the chocolate chips. Do not blend the chocolate in the blender, as it will get chopped up and melted.

Divide the batter evenly among the muffin cups (fill them ¾ full). If desired, sprinkle a few extra chocolate chips on top.

Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean (it may be moist, but there should be no wet batter on it). Let them cool in the pan for 10 minutes, then transfer them to a wire rack.