Chocolate Banana Power Muffins

Foods for thought…

We’re all about saving time – especially this month! And these muffins do the trick! These Chocolate Banana Power Muffins are a full of protein and fiber and make an easy grab and go snack or breakfast. The best part is that you can easily make a double batch (48 muffins!), freeze them and have plenty saved for when you need them.  No more grabbing frozen waffles or processed granola bars as you run out the door!

Print Recipe
Chocolate Banana Power Muffins
Instructions
  1. Preheat oven to 350.
  2. Lightly spray 24 muffins tins with a coconut oil/ nonstick spray or use paper/silicone muffin tin liners.
  3. In a large bowl, mash bananas. Then add eggs, yogurt, honey and vanilla extract. Mix well.
  4. In a small bowl mix oat flour, cocoa powder, salt, baking powder and baking soda and stir to combine. (If using sugar instead of honey – add it here) Once combined add this to the egg mixture and stir until well blended.
  5. Divide evenly into 24 muffin tins.
  6. Bake at 350 for 20-25 minutes.
Recipe Notes

Tips:

*Make a double batch and freeze the extras. Store in gallon zip lock bags and thaw on the counter overnight.

*Make these gluten free by using gluten-free oats.

*Try adding a scoop of your favorite protein powder for extra protein! Leave out cocoa powder if using a chocolate flavored protein.

*Top with a dab of natural peanut butter for a treat with added protein.

 

Our Easy Egg Muffins are another great option for breakfast. FULL RECIPE HERE.

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