- ripe bananas: 2 piece(s)
- eggs: 1 piece(s)
- baking powder: 5 g
- protein powder: 40 g
- spelt flour: 70 g
- salt: 1 pinch(es)
- cinnamon: 0.5 tsp
- water: 2 tbsp
- sugar-free chocolate drops: 15 g
- brown almond butter: 1.5 tbsp
Mash the banana with a fork in a bowl and then stir in all of the remaining ingredients until a uniform batter is formed.
Pour the batter into a muffin baking tray and bake for about 20 minutes at 180-200 °C.
Remove the baking tray from the oven, let it cool off and enjoy the muffins together with some almond butter on top.