Preheat oven to 350° F (180 °C). Line a muffin pan with 9 muffin liners; frivolously coat with spray.
Add banana to a medium mixing bowl; mash with a fork. Add Shakeology, eggs, yogurt, almond milk, baking soda, and extract. Stir to mix. Add chocolate chips; gently fold into batter.
Divide batter evenly amongst ready muffin liners.
Bake for 18 to twenty minutes, or till a toothpick inserted into the middle comes out clear.
Let muffins cool barely earlier than serving.
Retailer refrigerated in an hermetic container for as much as 3 days or frozen for as much as 1 month. Reheat room-temperature muffins in an oven, toaster oven, or air-fryer, if desired. Don’t microwave.
Improbable Fiber (F), Gluten-Free (GF), Protein Energy (P), Vegetarian (VG)
The Diet Info field under supplies estimated dietary info for this recipe.*
* Complete Sugar 16 g, Added Sugar 8 g
Diet Info
Double Chocolate Chip Muffins
Quantity Per Serving (3 muffins)
Energy 309 Energy from Fats 81
% Every day Worth*
Fats 9g14%
Saturated Fats 3g19%
Ldl cholesterol 226mg75%
Sodium 671mg29%
Carbohydrates 33g11%
Fiber 7g29%
Sugar 16g18%
Protein 26g52%
* % Every day Values are primarily based on a 2000 calorie weight loss plan.