Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with paper muffin liners.
In a large bowl, mix together the whole wheat flour, all-purpose flour, oats, protein powder, low-calorie sweetener, baking powder, baking soda, and salt.
In another bowl, whisk together the egg, almond milk, vegetable oil, and mashed banana.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chocolate chips.
Divided the batter evenly between the muffin cups. Bake for 15-18 minutes or until tops are lightly browned and a toothpick inserted into a muffin comes out clean.
Substitutes:You may substitute Protein for additional 1/4 cup flourUse any flour you have on hand or gluten-free alternativealmond milk or any other milkhoney or maple syrup to replace sweetener. Brown sugar or coconut sugar is also okStorage:Place leftovers in a container and store in the fridge for up to 5 days. You may reheat in the microwave when ready to eat. You can freeze for up to 3 months.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.