For those days when you want something healthy and quick on hand, we've got you covered. These are a huge favorite for our family and tend to fly quickly. Note, they are designed to make oversized muffins so you need a bigger tin. No worries if you don’t have, just make more in a standard sized one. 15g of protein per muffin!
Servings: 12 muffins
Ingredients
- 4 medium bananas overly ripe is best
- 1 egg
- 1 1/4 cup sugar
- ½ cup plain greek yogurt
- 2 Tbsp milk high protein is best
- 1/2 cup creamy peanut butter or favorite nut butter
- ½ tsp vanilla
- 2 cups regular or gluten free flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp collagen powder
- 1/4 cup vanilla protein powder
- 2/3 cup chocolate chips mini or regular
To Serve:
- Peanut butter
Instructions
- Preheat oven to 325 degrees. Line a muffin pan with paper muffin liners and set aside.. A silicone muffin with lightly sprayed with nonstick spray also works well.
- Mash bananas well in a bowl with the back of a fork or spoon. (This is a fun task for kids with clean hands!) This will ensure they incorporate evenly into batter.
- Next add egg, sugar, Greek yogurt, milk, peanut butter and vanilla to bananas. Mix well.
- Add flour, baking soda, salt, collagen powder and protein powder to bowl. Mix well.
- Add mini chocolate chips and mix only until incorporated.
- Pour the batter into prepared muffin pan. Note, these are intended to be oversized muffins so fill to top of muffin tins.
- Bake 30 minutes or until a toothpick inserted in center comes out clean.
- Drizzle with extra peanut butter before serving.
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