Bananas are amazing to bake with since they add both moisture and sweetness to whatever you’re baking.
These muffins have both bananas and Greek yogurt to keep them moist (use extra banana for a vegan option), as well as ingredients like oats to keep you energized and protein powder to keep you full. They’re awesome as a pre or post-workout snack!
Here’s your Double Chocolate Banana Protein Muffin Recipe:
1 cup old fashioned or gluten-free oats
1 large ripe banana (about 3/4 cup mashed)
1/2 cup chocolate whey protein powder
1/2 cup unsweetened almond milk
1/2 cup unsweetened cocoa powder
1/4 cup low fat Greek yogurt
2 Tbsp dark chocolate or mini chocolate chips (add more if you want them more chocolatey)
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
2-3 dates, pitted
Heat your oven to 350* Fahrenheit. While the oven is heating up, blend together all the ingredients except for the chocolate chips in a blender or using a hand mixer. Stir in the chocolate chips, then pour into nine silicon baking cups (these_ are my favorite).
Put in the oven and bake for 25-28 minutes or until slightly darkened on top. Serve warm slathered with nut butter or your favorite topping!
Store in the fridge.
Macros (per 1/9th recipe):