Method:
1. Preheat your oven to 175°C (350°F) and line a muffin tray.
2. To a small bowl, add the chia seeds with the water and leave in the fridge for 5 minutes until a gel-like consistency forms.
3. To a medium sized bowl, add the mashed banana, maple syrup, dairy free yoghurt and vanilla essence. Mix to combine well.
4. To the same bowl, fold in the chia egg.
5. Next, sift the flour, protein powder, baking powder and baking soda. Fold in gently
6. Optionally you can fold in some dairy-free dark chocolate chips, note that this is not included in the nutritional panel.
7. Divide the batter equally between 3 large muffin liners, or you can use 6 small ones.
8. Bake in the oven for 20-24 minutes or until lightly brown.
9. Store in an airtight container and enjoy!
Notes
Vitasoy yoghurt - For this recipe I used the vanilla flavour. If not using this brand, please ensure the yoghurt is calcium-fortified and contains 120 mg of calcium per 100g. Moreover, suppose you are allergic or prefer different plant-based alternatives. In that case, you can always use another type of yoghurt, given it is calcium-fortified.
Unbleached all purpose flour - If you are clinically required to be strictly gluten-free, please swap the flour for 1:1 gluten free baking flour.
Macro Mike protein powder (for this recipe, I used the vanilla buttrcream almond protein; however, any flavour will do well, too) - This is optional as a higher protein option, you can of course omit this ingredient. You can get 10% off all Macro Mike products with the code 'amb-raquel'. If you choose, you can omit this ingredient.