Protein Banana Muffins

Preheat the oven to 350 degrees f and line a muffin tin with cupcake liners or oil the pan well. Set aside
In a large bowl, add the bananas and mash them with a fork till bananas are in very small pieces and slightly liquidy.
3 Bananas
Add the egg, olive oil, Greek yogurt, brown sugar and maple syrup and vanilla, and mix all ingredients together with a spatula till well combined.
1 Egg, 3 tablespoon Olive oil, ⅓ cup Greek yogurt, ⅓ cup Brown sugar, ¼ cup Maple syrup, 1 teaspoon Vanilla
In a medium bowl, add both types of flour, the baking soda, cinnamon and salt, and protein powder. Whisk together till well combined.
¾ cup Whole wheat flour, ¾ cup All purpose flour, 1 teaspoon Baking soda, 1 teaspoon Cinnamon, ¼ teaspoon Kosher salt, 1 serving Protein powder
Add the dry ingredients to the wet ingredients and very gently stir with the spatula till well combined, MAKING SURE not to overmix! It's okay if some very small lumps remain.
Spoon about 2 tablespoon of batter into each muffin tin till about ¾ full. If desired, sprinkle with a small amount of cinnamon sugar, about 1-2 teaspoons.
Bake for 15-16 minutes, until a toothpick comes out almost entirely clean, but okay if still slightly wet. The muffins will continue to warm and bake for a few minutes once removed from the oven. If you bake till the toothpick comes out completely clean, they may become dry.
Remove from the oven and let cook for 3-5 minutes, then remove muffins to a cooling rack. Enjoy once cooled!
Store on the counter in a lidded container for 1-2 days, or store in an airtight container in the fridge for 3-5 days.

Equipment

Ingredients

Instructions

Notes

Nutrition