Banana Protein Muffins

People, these are where it’s at. These muffins are SO easy and the most delicious things ever. I make them every week and they are a fabulous on the go breakfast, morning snack, afternoon snack, dessert….you get the idea. I modified this recipe from The Clean Eating Couple. Their recipe linked here calls for 3/4c oat flour ( which you can easily make by blending oats in your blender or food processor), where I use 1/4c chickpea flour and 1/4c oat flour. I haven’t tried subbing almond or coconut flour for oat but will try it and report back on adjustments! Hope you enjoy as much as I do :)

What you’ll need:

• 2 medium-large ripe bananas

• 1/4c chickpea flour

• 1/4c oat flour

• 4tbs honey

• 3tbs coconut oil

• 1 egg

• 1/2c protein powder ( I used OWYN vanilla)

• 1tsp pumpkin pie spice

• 1tsp baking powder

• 1tsp baking soda

• 1/4c to 1/2c chocolate chips ( optional but always encouraged)

Directions:

1) Preheat oven to 350 degrees

2) Grease or line muffin pan.

3) In large bowl, mash bananas with a fork.

4) Melt 3Tbs coconut oil in microwave ( approx 20 seconds) and let cool.

5) Add flours, protein powder, baking soda, baking powder, and pumpkin pie spice to bowl.

6) Add honey, coconut oil, and egg. Mix to combine. It will be fairly thick. If you are using chocolate chips, add and mix now.

7) Depending on the depth of your muffin tin, they should be filled 1/2 to 3/4 of the way.

8) Bake for 15 min.

These keep for 5-7 days in a bag or container in the fridge. They also freeze really well if you wanted to make a bigger batch at once. I have used both vanilla and chocolate protein powder for these and both are delicious.