Protein-Packed Banana Muffins
These moist, delicious, and protein-packed muffins are a healthy snack for kids and adults. They are easy to make, my four-year-old loves helping me make them.
Ingredients
1 cup whole-milk plain Greek yogurt
1 cup mashed very ripe bananas
½ cup melted unsalted butter
⅓ cup maple syrup
2 eggs
2 teaspoons pure vanilla extract
1½ cups gluten-free flour (or flour of your choice)
¾ cup non-GMO gluten-free oats
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
⅓ cup protein powder (I use the chocolate flavor)
Mini chocolate chips (optional)
Directions
Preheat the oven to 350°F (175°C). Line a muffin tin with silicon mold or lightly grease it with butter.
Mix the Greek yogurt, mashed banana, melted butter, maple syrup, eggs, and vanilla extract in a large bowl until smooth.
Combine the g/f flour, oats, baking powder, baking soda, cinnamon, and salt in another bowl.
Gradually stir the dry ingredients into the wet ingredients, mixing until combined.
Fold in the protein powder and, if using, mini chocolate chips.
Scoop the batter into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tip:
These muffins freeze well, making them a great snack for busy days!
Enjoy
