bananachocolate or vanilla ice cream (I used Wheyhey protein ice cream)
Instructions
Preheat the oven to 175C/375F (fan).
Mix all of the ingredients together, except the chocolate chips, in a medium bowl - using a wooden spoon or hand whisk. Stir in half the chocolate chips.
3 tbsp smooth peanut butter, 2 medium bananas, 25 g (1/4 cup) whole-rolled oats, 2 eggs, 30 g (1 scoop) banana or vanilla protein powder, 2 tbsp coconut flour, 1 tbsp Splenda, 1 tsp vanilla extract, 1 tsp baking powder, 50 g (1/4 cup + 1 tsp) chocolate chips
Take two mini 16-hole muffin trays (the holes should be approx cake-pop size), and line with mini muffin liners - or spray with non-stick oil.
Divide the cake mixture between the muffins cases -approx 1 tsp of mixture for each muffin.
Top with the remaining chocolate chips and place in the oven to cook for 8-9 minutes.
50 g (1/4 cup + 1 tsp) chocolate chips
Take out of the oven. If you're not using muffin liners, then it's best to take the mini muffins out of the tray as soon as possible - without burning yourself. Leave to cool, then serve on their own or topped with ice cream!