CINNAMON BANANA PROTEIN MUFFINS

~ makes 12 muffins; gluten-free, dairy-free, nut-free

Ingredients

  • 2 medium-large ripe bananas, mashed

  • 2 eggs, room temperature

  • ½ cup unsweetened applesauce

  • ⅓ cup honey

  • ¼ cup melted coconut oil

  • 1 teaspoon vanilla extract

  • 2 cups rolled/old-fashioned oats (gluten-free if desired); slightly pulse the oats in a blender

  • ¼ cup + 2 TBSPs collagen peptides or vanilla protein powder of choice

  • ¼ cup milled flaxseed

  • ¼ cup coconut flour

  • 1 TBSP cinnamon

  • 1 teaspoon baking powder

  • ½ tsp baking soda

Directions

  1. Preheat the oven to 350 degrees F and line a muffin tin with parchment paper liners.

  2. Combine the wet ingredients (first 6) in a mixing bowl and whisk. 

  3. Add the dry ingredients and stir well to combine. 

  4. Scoop ⅓ cup of the batter into each cup to make 12 total muffins. 

  5. Bake for 20-22 minutes or until a toothpick comes out of the center clean.

*These will last best in the refrigerator or freezer (just microwave for a few seconds to warm them up!), but can remain on the counter for 4-5 days.

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