Quick & Easy Protein Muffins

Directions

1. Preheat the oven to 350F (180C) degrees. Line a muffin tin with 8 muffin liners.
2. Combine all ingredients (except chocolate chips) in a high-speed blender until smooth and creamy. If mixing by hand, mix your dry ingredients first before adding your peanut butter and unsweetened applesauce. Then mix until fully combined.
3. Gently fold in chocolate chips if using.   
4. Divide the batter equally amongst the muffin liners. 
5. Bake for 10-12 minutes until the top has puffed up and a toothpick inserted comes out mostly clean.
6. Allow the muffins to cool for 10 minutes before removing from the muffin tin. Transfer to a wire rack to cool completely.
   
   Pro tip: Leftovers can be covered and stored in the refrigerator for up to 1 week. Alternatively, place leftovers in a ziplock bag and freeze them for up to 6 months.