Banana Protein Muffins

Let us have a serious talk- bread is not BAD. In fact, there are many ways we can alter a bread recipe to help make it more nutritious for us. This recipe is made with a whole grain flour, bananas and honey as a sweetener, and protein powder for a little extra protein. Try a slice alongside Greek yogurt or hard-boiled egg for a tasty breakfast or snack on the go.

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Ingredients:

1 cup Whole wheat flour

½ cup Protein powder (I used a vanilla flavor)

1 tsp baking powder

½ tsp baking soda

¼ tsp Salt

1 tbsp Ground cinnamon

1 tbsp Cornstarch

3 large Extra ripe bananas, mashed

1 Large egg

1 tbsp Oil (I used canola oil)

1 tsp Vanilla extract

¼ cup Agave or honey

Optional Nuts for topping

Directions:

1. Preheat the oven to 425 degrees F. Place muffin cups in 12 slots in a muffin pan. Grease each cup with cooking spray.

2. In a large bowl, whisk together the dry ingredients (flour, protein powder, baking soda, baking powder, salt, cinnamon, and cornstarch)

3. In a medium bowl, whisk together the bananas, egg, oil, vanilla, and honey.

4. Mix the wet ingredients into the dry ingredients. Mix until combined then STOP- do not overmix.

5. Spoon the batter evenly into the 12 pre-greased muffin cups.

6. Bake for 5 minutes. Then, lower the temp to 350 degrees and bake for 12-13 minutes.

7. Let cool for 10 minutes then serve or store!

**Store at room temp for 2-3 days, 5-7 days in the fridge, or up to 3 months in the freezer.

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Servings: 12

Serving Size: 1 muffin