Banana Bread Protein Muffins
If you like a nice, dense muffin where you clean one dish and one dish only, you’ll love these! They pack 8 grams of protein and 3.5 grams of fiber in per muffin! Oh, and did I mention they taste just like banana bread?! I’ve been making them weekly for the last month and love to enjoy them crumbled on a yogurt bowl, or as a pre-workout snack; they’re delicious!
dairy free, gluten free, soy free, nut free*, refined/added sugar free*
Yield: 10 muffins
Ingredients
3 medium overripe bananas
3/4 cup rolled oats
1/4 cup ground flaxseed
2 scoops of vanilla protein powder (not collagen)
1 scoop of unsweetened hemp protein powder (or another scoop of vanilla protein above)
1 large egg
1/2 cup unsweetened milk
1 tsp vanilla extract
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 1/2 tsp cinnamon
1/3 cup chopped walnuts* or chocolate chips*
optional: flakey sea salt for topping
* if using a sweetened chip, this makes them no longer free of added/refined sugar, and if using walnuts, no longer nut free
Directions
Preheat oven to 350F and line a muffin tin with liners
In a large blender blend bananas, egg, milk, vanilla extract, and ground flaxseed until smooth. Let this mixture rest 5-10 minutes
Next, add the rest of the ingredients, besides the chocolate chips/walnuts and flakey salt. Blend again on low, until mixed
Remove blender from blender base and stir in 3/4 of the chocolate chips/walnuts
Fill each cup 3/4 full. Sprinkle on flakey salt, if using and top each muffin with the rest of your chocolate chips/walnuts
Bake for 21-24 minutes, or until a toothpick comes out clean
Let cool on a wire rack for at least an hour and enjoy!
Best stored in the fridge. They also freeze well!
