Banana Muffins

Banana Muffins

Prep Time: 10 minutes Cook Time: 22 minutes

Yield: 22-24 muffins

Ingredients

• 2 1/2 cups all purpose or gluten free flour

• 1/2 cup protein powder of choice: vanilla or chocolate flavored works well

• 2 teaspoons baking soda

• 2 teaspoons baking powder

• 1 teaspoon salt

• 2 teaspoons cinnamon

• Optional: 3 tablespoons chia seeds

• 6 large ripe bananas

• 3/4 cup canola oil

• 1/3 cup light brown sugar

• 2/3 cup maple syrup

• 2 eggs

• 1/4 cup milk of choice- I use almond

• Optional 1 cup add ins: chocolate chips, chopped nuts

Instructions

1. Preheat over to 425 degrees F. Spray 2 12-count muffin tins with cooking spray

2. Mix dry ingredients: Whisk together flour, protein powder, baking soda, baking powder, salt, cinnamon, and optional chia seeds. Set this aside

3. Mix wet ingredients: In a large bowl, mash the bananas. Then add in the oil, brown sugar, maple syrup, eggs, and milk and mix well.

4. Pour the dry ingredients into the wet ingredients and mix just until combined. Add in nuts or chocolate chips, if using, now. Scoop batter into the muffin tins.

5. Bake muffins at 425 degrees F for 5 minutes and then lower the temperature in the oven to 350 degrees F. Bake for an additional 15-17 minutes, or until a toothpick inserted in the center comes out clean.

6. Store muffins at room temperature for a day or two or covered in the refrigerator for up to 5 days. They also freeze really well.

Notes

• If I have it, I love using garbanzo bean flour in place of half (1 1/4 cup) the all purpose flour. This gives an extra dose of protein and a really nice texture to the muffins.

• You can use all brown sugar or all maple syrup, but I like the taste that comes from the mixture of the two.

• The chia seeds are optional, but really give the muffins a nice unexpected crunch. Plus, they add some awesome Omega-3 fatty acids and fiber

• I love freezing these and thawing overnight in the refrigerator.

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