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Protein Banana Muffins

Print Recipe
Cook Time 10 minutes
Servings: 12 muffins
Ingredients Equipment Method

Ingredients
  

  • 2 Very Ripe Bananas
  • 1 cup Greek Yogurt
  • 2 large Eggs
  • 1 1/2 cups Rolled Oats
  • 1/2 cup Vanilla Protein Powder (I use Orgain)
  • 1/4 cup Almond Flour (you can sub with 1/4 more rolled oats)
  • 2 teaspoons Vanilla Extract
  • 2 Tablespoons Maple Syrup (If your protein powder is unsweetened, you may need to add a bit more)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt
  • 1/3 - 1/2 cup Semi-Sweet Chocolate Chips

Equipment

  • 1 Blender
  • 1 muffin tin (12 "regular" size)

Method
 

  1. Preheat oven to 400 degrees.
  2. Prepare a one-dozen muffin tin with cooking spray. (If you're using paper liners, you'll want to spray those so your muffins will pop right out.)
  3. Add all ingredients (*except chocolate chips) to Blender, and blend until all ingredients are incorporated and smooth.
  4. Remove blender blade and stir in the chocolate chips.
  5. Use a large cookie scoop to evenly distribute batter between 12 muffin cups.
  6. Bake for 15 to 20 minutes. You'll want the tops to be puffed and golden brown and a toothpick inserted into the center muffin comes out clean.
  7. Allow the muffins to cool in the tin for 10 minutes before removing.
  8. These muffins can be completely cooled, then stored in the freezer for up to three months. Just reheat in the microwave!