Banana Protein Muffins (or Bread)
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Cook time: 
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Serves: 18 muffins
 
Ingredients
  • ½ C. salted butter, softened
  • ½ C. raw honey
  • 1½C. over-ripe bananas (3-4 medium), smashed & pureed.
  • 2 whole eggs + 1 egg yolk
  • ½ C. whole milk plain greek-style yogurt
  • 1 tsp vanilla
  • 2 C. gluten-free flour
  • ¼ C. protein powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ C. bittersweet chocolate chips
Instructions
  1. Pre-heat oven to 325°F.
  2. Put butter and honey into a large mixing bowl and cream together with a mixer or whisk.
  3. In a separate small bowl, add bananas and mash with a fork, whisk, or mixer until pureed.
  4. Add pureed bananas and eggs to the bowl with the butter and honey and mix together until creamed.
  5. Add yogurt and vanilla to the bowl and incorporate completely.
  6. In a separate bowl mix together the gluten-free flour, protein powder, baking soda, and salt, stir until uniformly distributed.
  7. With a mixer or spoon slowly pour and stir in the flour blend into the wet ingredient bowl until all of the flour blend has been incorporated.
  8. Mix in the chocolate chips.
  9. If using a muffin tin, place muffin liners into the tin and fill each liner ¾ full with batter. Bake muffins at 325°F for 35-40 minutes or until golden brown. Remove from oven and let cool.
  10. If using a bread loaf, line the pan with parchment paper and fill the pan to ¾ full. Bake bread at 325°F for about 1 hour or until golden brown. Remove from oven and let cool.
Recipe by Minimal Wellness at https://minimalwellness.com/bananaproteinmuffins/