Ingredients
Scale
- 3 large overripe bananas, mashed
- 1 cup plain non-fat Greek yogurt
- 2 large eggs
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1.5 cups oat flour (or whole wheat flour)
- 2 scoops (approx. 60g) vanilla whey protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup dark chocolate chips or crushed walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or spray it generously with non-stick cooking spray. In a large mixing bowl, peel the overripe bananas and mash them with a fork until they reach a smooth consistency with very few lumps. The riper the bananas, the sweeter your muffins will be.
- Add the Greek yogurt, eggs, maple syrup, and vanilla extract to the mashed bananas. Whisk everything together until the mixture is well combined. In a separate smaller bowl, sift together the oat flour, protein powder, baking soda, baking powder, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix, as this can make the muffins tough. If you are using chocolate chips or nuts, fold them in now.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters of the way full. Place the tin in the center rack of the oven and bake for 20 to 22 minutes. You will know they are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
- Cook Time: 37 minutes