These chocolate muffins are studded with real chocolate chips, on top of the rich, decadent cocoa flavor of Chocolate Shakeology.

Makes 3 servings, 3 muffins each

Ingredients
Muffin liners

Nonstick cooking spray

1 large banana

3 scoops Chocolate Shakeology

3 large eggs, lightly beaten

¼ cup / 60 g reduced-fat (2%) plain Greek yogurt

2 Tbsp. unsweetened almond milk

1 tsp. baking soda

½ tsp. pure vanilla extract

1 Tbsp. + 1 tsp. semisweet (or dark) chocolate chips

Instructions:

Preheat oven to 350° F (180 °C). Line a muffin pan with 9 muffin liners; lightly coat with spray.

1. Add banana to a medium mixing bowl; mash with a fork. Add Shakeology, eggs, yogurt, almond milk, baking soda, and extract. Stir to combine. Add chocolate chips; gently fold into batter.
2. Divide batter evenly among prepared muffin liners.
3. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
4. Let muffins cool slightly before serving.
5. Store refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat room-temperature muffins in an oven, toaster oven, or air-fryer, if desired. Do not microwave.

Container Equivalents
1 Purple, 1½ Red

2B Mindset Plate It!
This recipe makes a great breakfast!

Here’s my link if you’re interested in purchasing Shakeology. You do not have to sign up for a BODi membership in order to purchase Shakeology or other supplements. I would really appreciate you using this link and having you allow to to be your partner in health. Have a wonderful day!
https://www.teambeachbody.com/shop/us/shakeology?locale=en_US&referringRepId=2988344