Fall is here and that means it’s time to add things to the menu! One of my favorite foods ever, a fall favorite, is banana bread. Today I wanted to provide for you a recipe that retains the experience of traditional banana bread with a more calorie/macro conscious twist: Banana bread muffins!
1 cup mashed banana (approx 2 large bananas)
4 tablespoons honey
3 tablespoons coconut oil melted + cooled
3/4 cup oat flour gluten free if necessary
1/2 cup vanilla protein powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 cup dark chocolate chips optional
Preheat oven to 350 and prepare a lined or greased muffin tin.
In a bowl, mash bananas until smooth. Stir in egg, honey, and coconut oil until combined.
Add in all remaining dry ingredients until batter has formed.
Pour batter into cups, filling 3/4 of the way. Bake muffins for 15 minutes or until golden brown and a toothpick comes out clean when inserted in the center of the muffin.
Eat muffin is approximately 110 cals, 4g protein, 5g fat, and 15g carbohydrates.