My kids eat fruit like it’s their job. In fact, just to get Nolan to sit and eat dinner I put out a “fruit appetizer” to get him to start eating and then cross my fingers he continues to eat once dinner is there as well. One favorite of theirs are bananas, but of course when I buy more than usual it’s the week they don’t eat them! So yesterday morning I realized we had 3 bananas left that were almost completely brown and I personally need a perfectly firm yellow banana or I won’t touch them. So I decided to experiment and threw together a bunch of ingredients and hoped for the best. I have to say, they came out pretty good!
I do want to also say that I don’t give my kids protein or supplements, so I left the protein powder out until after I used half the batter. Just my personal preference.
As I always say, I don’t measure unless I’m baking and following a specific recipe. But when it comes to flour and staple baking ingredients it makes sense. So these are 90% exact quantities today.
Banana Protein Muffins
(Yield: about 16 muffins)
3 bananas (mashed with a fork)
3 1/2 cups whole wheat flour
1 heaping tbsp peanut powder
1 tbsp unflavored protein powder (I use Realist Lifestyle ghost protein)
1/4 cup virgin coconut oil
3/4 cups plain Almond milk (or vanilla for sweeter taste)
2 tsp baking powder
1/4 cup maple syrup
handful of dark chocolate chips
Combine all ingredients except for chocolate chips and cinnamon in a large mixing bowl and beat on medium speed, about 3 minutes or until combined and smoother. If you are making them for kids too, leave out protein powder too.
Stir in chocolate chips
Place in muffin tin lined with papers. Mix protein powder half the batter if you are sharing with kids
Sprinkle cinnamon on top of each
Bake on 400 for 18-20 minutes