Triple Chocolate Chip Banana Protein Muffins

Preheat your oven to 210C (190C fan). Put out muffin cases on a baking tray - if using large cases, this recipe should make approximately 8 muffins, whereas if you are using smaller cup cake size cases, this recipe will make approximately 12-14 cup cakes.

In one large bowl, combine all the dry ingredients. In a separate bowl, mash the bananas, then mix in the eggs and milk.

Form a well in the centre of the dry ingredients, and pour in the contents of the wet bowl. Combine the two, using as few stirs as possible, else the muffins will be chewy. If the mixture isn't a bit runny, add more milk until reaching a smooth texture.

Spoon the mixture into the cases, and place in the oven. Check on the muffins after 15 minutes - if you're making the smaller cup cakes they will likely be done at this point, but the larger muffins will probably need a bit longer.

Once they are cooked, place on a cooling rack, and allow to cool for at least 15 minutes before eating. For muffins that are being kept longer, keep in the fridge (I have found they have a slight tendency to go mouldy after being left out for a few days).