Ingredients:

  • 2 large ripe bananas, mashed (225g)
  • 2 large eggs, room temperature
  • 1/2 cup non-fat Greek yogurt (113g)
  • 1/4 cup pure maple syrup or honey (60ml)
  • 1 tsp pure vanilla extract (5ml)
  • 1.5 cups oat flour (180g)
  • 2 scoops vanilla protein powder (60g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
  2. In a large mixing bowl, mash the bananas until smooth. Whisk in the eggs, Greek yogurt, maple syrup, and vanilla until well-combined and slightly bubbly.
  3. Sift the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt directly into the bowl with the wet ingredients.
  4. Using a silicone spatula, gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Let the muffins rest in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.