Banana Nut Protein + Chocolate Chip Muffins

Anyone who knows me, knows that I am NOT the best baker! I am a better cook than I am a baker because I don’t always follow measurements exactly. However, these muffins turned out amazing if I do say so myself and they are super healthy! Just the thing I need towards the end of my first pregnancy - when I am craving mostly carbs and sweets and things that are filling.

I love the coconut oil in this recipe versus using butter or other cooking oils. It gives the muffins a light taste while keeping them nice and moist! I also love that you can add sweetness with chocolate chips and honey!

Banana Nut Protein + Chocolate Chip Muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: About 12 muffins

You will need a muffin tin and cooking spray!

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Ingredients

• 1 cup mashed banana approx. 2-3 large bananas. The more ripe the better (adds sweetness!)

• 1 egg

• 4 tablespoons honey

• 3 tablespoons coconut oil, melted + cooled (you can do this in the microwave for about 15 seconds)

• 3/4 cup oat flour or regular flour. I also made a batch with 3/4 cup mixture with regular flour + coconut flour and the muffins tasted slightly coconut-y but not overwhelming!

• 1/2 cup vanilla protein powder

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

Optional:

• 1/4 cup dark chocolate chips

• 1/4 cup Walnuts (or nuts of your choice!)

• 1/4 teaspoon vanilla extract (for extra vanilla flavor and sweetness)

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Instructions

• Preheat oven to 350 and prepare a lined or greased muffin tin.

• In a bowl, mash bananas until smooth. Stir in egg, honey, and coconut oil until combined.

• Add in all remaining dry ingredients until batter has formed.

• Pour batter into cups, filling 3/4 of the way. Bake muffins for 15 minutes or until golden brown and a toothpick comes out clean when inserted in the center of the muffin.

Store in the fridge for up to 3 days or freeze in a zip loc bag to save for later!

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