High Protein Banana Nut Muffins
Greek yogurt and protein powder give these banana muffins a dense and nutritious kick while still hitting sweet tooth cravings, perfect for breakfast or dessert.
I like to smear a little peanut butter on top for an extra gooey treat!
PREP 15 mins
SERVING 12
COOK 20 mins
Gluten-Free, Dairy-Free,
Ingredients
1 cup plain greek yogurt
3 tablespoons almond, oat or soy milk
3 ripe bananas
2 tablespoons olive oil
1 egg
1 tbsp vanilla extract
1/2 cup flaxseed meal
1 cup rolled oats
2/3 cup unflavored protein powder
1/2 tsp baking soda
1 and 1/2 tsp cinnamon
pinch of salt
1/4 cup baking chocolate chips
1/4 cup walnuts
Instructions
Preheat oven to 400 degrees F
Grease muffin tins with oil, butter, or cooking spray
Mash three bananas in a large bowl and mix in the Greek yogurt, almond milk, oil, egg and vanilla until smooth and well combined. Stir in oats and allow the mixture to sit for a few minutes before adding the protein powder, flaxseed meal, cinnamon, baking soda and salt. Stir until just combined and fold in chocolate chips and chopped nuts.
Bake for 7 minutes at 400 degrees, then reduce heat in oven to 350 degrees and bake about 15 minutes more or until a tester slides out easily. Cool for 5 minutes in tins then transfer to a wire rack to cool. Eat immediately or freeze for future!
