👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
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2
In a large bowl, mash the ripe bananas with a fork until mostly smooth. You can leave a few small lumps for texture.
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3
Add the eggs, milk, maple syrup (or honey), vanilla extract, and melted coconut oil to the mashed bananas. Whisk until well combined.
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4
In a separate medium bowl, whisk together the all-purpose flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
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5
Pour the dry ingredients into the wet ingredients. Gently fold with a spatula until just combined. Be careful not to overmix; a few streaks of flour are fine. If using, fold in chocolate chips or nuts now.
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6
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
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7
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
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8
Remove the muffin tin from the oven and let cool in the tin for 5 minutes before transferring the muffins to a wire rack to cool completely. Enjoy!
💡 Notes
For best results, use very ripe bananas. Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. These muffins also freeze well for up to 3 months. For a gluten-free option, use a 1:1 gluten-free baking blend.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
25g
Total Fat
12g
Saturated Fat
4g
Carbs
35g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
65mg
