Ripe bananas make the perfect base for these muffins and naturally sweeten them up. I like eating these with greek yogurt for breakfast, a snack in the afternoon, or even as dessert after dinner! The added protein helps to make them more balanced, rather than your typical carbohydrate dense muffins.
- 1¼ cup oat flour (to make, just take 1 and ¼ cup of oats and process in food processor until reaches flour consistency)
- 1 scoop of vanilla protein powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3 ripe bananas
- 1 TB honey
- 1 tsp vanilla extract
- 1 TB olive oil
- 1 egg
- ½ cup nonfat plain greek yogurt
- ½ cup dark chocolate chips (or cacao nibs)
- Preheat over to 350 degrees. Spray muffin tin with non-stick olive oil spray
- Whisk together dry ingredients
- In a separate bowl, mash bananas. Then add all wet ingredients, but do not add chocolate chips yet. Mix together.
- Add wet mixture to dry ingredients, stirring as you add. Fold in chocolate chips.
- Pour batter equally into muffin tin.
- Bake for 20 minutes or until tops are golden brown.
Serves: 12 muffins Prep time: 15 minutes: Cook time: 20 minutes Total time: 35 minutes
Calories: 140 Protein: 5g Carbs: 17g Fiber: 2g Fat: 5g Cholesterol: 20mg Sodium: 160mg
Christina Goddard, RD, LDN, is a TGH dietician. You can find more of her recipes at TGH Health News and more recipes on her blog, Nourish Well, Travel Often.