Protein Packed Banana Muffins

Okay guys...these are my new favorite muffins.  They are moist and delicious, but not too sweet.  I love healthy muffins, full of clean ingredients, to grab and go in the morning or to feed the kids at snack time.  This recipe is an adaption of a recipe I found in a kids cookbook I got out of the library.  I wanted to beef up the protein (no pun intended) and make it a more well rounded snack for myself to enjoy.  Feel free to add chopped nuts or blueberries.  You could even substitute pumpkin puree instead of banana.  So good!

This recipe makes 12 muffins, and according to the original recipe and my approximate calculations, each muffin should have 110 calories, 2 g fat, 18 g carbs, 5 g protein.  Slather on some almond butter and you have a quick breakfast or snack - Awesomeness!

I hope your family enjoys them as much as we do!

Happy Cooking!
Sarah

Protein Packed Banana Muffins
1 cup of whole wheat flour
1 scoop of vanilla protein powder (or one serving, depending on serving size of at least 16g)
2 1/2 tsp baking powder
3/4 cup quick rolled oats
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla extract
1 egg
3 T honey
1/2 cup of milk
1 T coconut oil
2-3 ripe bananas, mashed

Preheat oven to 400 degrees.  Mix wet ingredients in one bowl until well combined.  In other bowl, combine the dry ingredients.   Add the dry ingredients to the wet, and stir together only until just combined.  Over-mixing will create a tough muffin.  Put paper liners in the muffin tin and fill 3/4 of the way with batter. 

Bake at 400 degrees until muffins are slightly brown, about 18-20 minutes.