Step 1

Preheat oven to 350 F and prepare a muffin tin by spraying it with cooking spray or using muffin liners. I recommend spraying the muffin liners with a bit of cooking spray if using to prevent sticking.

Step 2

Using a standing mixer or using a hand mixer, add the egg white and bananas and blend together until banana is mashed very well and incorporated into the egg about 3-4 minutes.

Step 3

Then add almond extract, milk, sugar and peanut butter and blend until combined.

Step 4

Next add the oats, cocoa powder, baking power and salt to the bowl and mix to combine. Do not over mix. Finally fold in chocolate chips into the batter by hand.

Step 5

Transfer to your muffin tin filling the batter about ¾ of the way full.

Step 6

Bake 15-18 minutes until a toothpick can be removed clean. These will be thick muffins so check before removing from the oven.

Step 7

Once they are done, remove from the oven, cool in the pan 5 minutes at room temperature then transfer to a wire rack to cool completely.

Step 8

Sprinkle the top of each muffin with a touch of cinnamon then enjoy!

Step 9

Keep muffins in the refrigerator in a storage container up to 7 days or freeze up to 30 days.