Banana Protein Muffins

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Banana Protein Muffins are moist, fluffy, and naturally sweetened without the use of refined sugar. With 10g of protein per portion, these make a delicious and healthy breakfast or snack option!

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Ingredients You Need

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Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners and spray with cooking spray. Set aside. In a large bowl, add bananas and mash with a fork.

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Add egg, maple syrup, peanut butter, vanilla extract, cinnamon, baking powder, baking soda and protein powder. Whisk very well until combined and no lumps.

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Add almond flour and oat flour (make sure to level the top with a knife and do not pack) and stir with spatula until well mixed.

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Garnish with strawberries and chocolate chips, stir a few times until just incorporated.

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Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin, about 3/4 full per each.

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Add strawberries and chocolate chips on top, and bake for 22 minutes or until toothpick inserted in the center comes out clean. Don't overbake.

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Remove from the oven, let cool for 15 minutes and enjoy.

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Store muffins at room temperature for 1 day and then transfer to refrigerator for another 4 days (muffins are moist and can spoil fast). Freeze up to 3 months.

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Swipe up for the full recipe!

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More Protein Packed Snacks To Try

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Banana Protein Muffins