2 medium brown bananas
- 4 tablespoons (56 g) neutral oil I use coconut or avocado oil
- 4 tablespoons (84 g) honey
- 1 cup (236.58 ml) plain greek yogurt room temperature
- 2 large egg room temperature
- 2 teaspoon vanilla
- 1 teaspoon (1 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) baking soda
- 0.5 teaspoon (0.5 teaspoon) salt
- 1 teaspoon (1 teaspoon) cinnamon
- 0.5 cup (64 g) powdered peanut butter pb fit
- 2 scoop vanilla protein powder
- 1.5 cup (150 g) oats, blended to oat flour
- 0.5 cup (90 g) mini chocolate chips
Directions:
- Preheat the oven to 350. Spray a muffin tin with cooking spray, or line with parchment liners.
- In a medium size bowl, start by mashing your ripe banana. Add oil, honey, greek yogurt, egg and vanilla and whisk until smooth.
- Add baking powder, baking soda, cinnamon, salt, protein powder, pb fit and blended up oats. Mix until combined. Fold in chocolate chips.
- Scoop ¼ cup of batter into each muffin cup. Top muffins with a few extra chocolate chips.
- Bake for 17-20 minutes, or until it’s golden brown around the edges and top of the muffins. Allow to cool in the pan slightly before removing.
