2 Tablespoons ground flaxseed mixed with 1/3 cup water (or 2 eggs)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup chocolate chips
paper or silicone muffin liners
Preheat oven to 350°F.
Whisk together ground flaxseed and 1/3 cup water in a small bowl to create flax eggs. Set aside.
Add oats, banana, chocolate protein blend, almond milk into blender and blend until smooth. Add flaxseed mixture, baking soda and baking powder. Blend until combined.
Use a spatula to stir in chocolate chips and then transfer muffin mix into prepared muffin tin lined with paper. Muffin cavities should be filled about 3/4 of the way up and you should be able to fill six muffin cups. Sprinkle extra chocolate chips on top of each muffin.
Bake muffins for 35 to 40 minutes or until a toothpick comes out clean