CINNAMON BANANA PROTEIN MUFFINS
~ makes 12 muffins; gluten-free, dairy-free, nut-free
Ingredients
2 medium-large ripe bananas, mashed
2 eggs, room temperature
½ cup unsweetened applesauce
⅓ cup honey
¼ cup melted coconut oil
1 teaspoon vanilla extract
2 cups rolled/old-fashioned oats (gluten-free if desired); slightly pulse the oats in a blender
¼ cup + 2 TBSPs collagen peptides or vanilla protein powder of choice
¼ cup milled flaxseed
¼ cup coconut flour
1 TBSP cinnamon
1 teaspoon baking powder
½ tsp baking soda
Directions
Preheat the oven to 350 degrees F and line a muffin tin with parchment paper liners.
Combine the wet ingredients (first 6) in a mixing bowl and whisk.
Add the dry ingredients and stir well to combine.
Scoop ⅓ cup of the batter into each cup to make 12 total muffins.
Bake for 20-22 minutes or until a toothpick comes out of the center clean.
*These will last best in the refrigerator or freezer (just microwave for a few seconds to warm them up!), but can remain on the counter for 4-5 days.