Fluffy Banana Protein Muffins with Greek Yogurt
🇺🇸 United States
Ingredients
- 1 1/2 cups oat flour
- 1 cup super fine blanched almond flour
- 1/3 cup coconut sugar (use 1/2 cup for sweeter muffins)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp fine sea salt
- 1/4 cup hemp seeds
- 1/3 cup collagen peptides (optional)
- 1 cup mashed overripe bananas
- 3/4 cup plain Greek yogurt
- 3 large eggs
- 2 tsp vanilla extract
- 1/3 cup chocolate chips, plus more for topping (optional)
Steps
- Preheat oven to 350°F. Grease a muffin tin well or use paper liners.
- In a large bowl, whisk together oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, salt, hemp seeds, and collagen peptides.
- In a separate bowl, mash the banana to measure 1 cup. Add yogurt, eggs, and vanilla, and whisk until smooth.
- Pour wet ingredients into dry ingredients and stir with a wooden spoon until just combined; batter will be thick. Fold in chocolate chips if using.
- Portion batter into the prepared muffin tin using a scoop or 1/4 cup measure.
- Bake 18-20 minutes, until set (longer if yogurt was thinner).
- Let muffins cool in the tin for 15 minutes, then remove carefully with a knife.
- Store in an airtight container at room temperature up to 2 days, then refrigerate.
Notes
Store at room temperature for up to 2 days, then refrigerate for longer storage.
Source: www.hummusapien.com