far as the East is from the West

I constantly buy bananas with the thought that I’ll use them before they go bad, well they often ripen past the point of use in my smoothies (it’s the thought that counts right?). My husband pointed out that I do this much too often.

So when you have ripe bananas on your counter & in your freezer that you keep saying are perfect for banana bread – cheers to actually making it.

I found this recipe several months ago & have since tweaked it to add more protein & use more bananas LOL. My favorite thing about this recipe is that is is dairy free and sugar free!! My body is thanking me already. I also use a gluten free flour but you can use any flour you want!

These muffins take less than 20 minutes to make & are perfect for the rushed mornings! A bonus: very minimal dishes to wash! Praise!

Protein Banana Muffins

• 4 ripe bananas
• 1/4 cup melted coconut oil
• 1/4 cup honey or agave (I use honey or really whatever I have on hand)
• 1 large egg
• 1 teaspoon of vanilla
• 1/2 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt (I do a couple of cracks of pink himalayan salt)
• 1 1/2 cup of flour (I use a 1 to 1 Gluten Free Flour)
• 1/2 cup of chocolate chips (I use mini choc chips)
• 1 – 1 1/2 scoops of protein powder (my favorite vanilla protein powder)

Directions

1. Preheat the oven to 350° and prepare your muffin pan.
2. Mash bananas together in a large bowl, I use my stand mixer.
3. Add all wet ingredients (coconut oil, honey, vanilla, egg), mix well.
4. Add dry ingredients (baking powder, baking soda, salt, flour) to mixture, careful not to over mix as they will make the batter not as fluffy. (If your mixture is looking dry, add a little more liquid or another small ripe banana).
5. Fold in chocolate chips.
6. Fill muffin tins 2/3 full and bake for 12-15 minutes or until toothpick comes out clean. After the muffins come out of the oven, I remove them from the muffin pan almost immediately and let them cool on a cooling rack so they do not further cook in the pan.
7. Enjoy with nut butter ! I sometimes like to freeze them and enjoy on mornings I am running short on time!

Notes: Yields about 12 muffins

Tag me in this recipe on Instagram, @hannahcchaffin, if you make it & let me know what you think!