As I’m approaching my due date (10 day countdown!), I keep thinking… I should make some delicious snacks that will be filling and satisfying when the baby is here and just freeze them so I have them on hand! Then I make them, and two days later, I realize I ate them all before I had a chance to even freeze them. That’s exactly what happened with these banana protein muffins, oops! They’re just too good, they never stood a chance of making it to the freezer! What I love about these is that they’re packed with some extra goodies that make them more filling than your usual banana muffins, like flaxseed for fiber and collagen for protein, but they still taste like a decadent treat! Best of both worlds.
I know I have a few banana bread/muffin recipes on the blog, but I have to say – these are my fave! Hope you love them as much as I do!
Ingredients
3 bananas, mashed
1/2 cup creamy nut butter
2 eggs
2 tbsp melted coconut oil
1 tbsp vanilla
1/3 cup almond flour
1/3 cup coconut flour
3 scoops vanilla protein powder (I used this one!)
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp ground flaxseeds
1/4 tsp salt
1/2 cup chocolate chips
Makes 12 muffins
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners and spray the inside of the liners with coconut oil spray.
- In a large bowl, whisk together wet ingredients – mashed banana, nut butter, eggs, coconut oil, and vanilla.
- In another bowl, mix together dry ingredients. Pour the dry ingredients into the wet and mix well. Add the chocolate chips.
- Scoop the batter into the prepared muffin liners. Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean. Mine took about 18 minutes.
Enjoy!
