Ingredients
Wet Ingredients
1 cup banana puree (from very ripe bananas)
2 large eggs
¼ cup honey
1 teaspoon vanilla extract
Dry Ingredients
½ cup blanched almond flour
½ cup oat flour
½ cup vanilla protein powder (see notes)
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup chocolate chips or chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with 10 liners and lightly spray them with oil to prevent sticking.
- In a large bowl, whisk together all wet ingredients until smooth.
- Add the dry ingredients (except chocolate chips or nuts) and mix until just combined.
- Gently fold in the chocolate chips or walnuts if using.
- Scoop the batter into the prepared muffin liners, filling each about 3/4 full.
- Bake for 18-24 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool completely before serving.
Notes
- Protein Powder: Vanilla pea protein is recommended for best flavor. Whey protein works too. Make sure it is lightly sweetened, or the muffins may taste bland.
- Bananas: Use very ripe bananas with brown spots for maximum sweetness and moisture. Puree instead of mashing to achieve a smooth texture.
- Vegan Option: Replace eggs with two flax eggs or add ½ cup extra banana puree. Muffins will be slightly denser.
- Mix-Ins: Chocolate chips or walnuts are optional, but add texture and extra flavor.
- Prep Time: 10 min
- Cook Time: 20 min