My mother always seemed to have homemade banana bread on hand, most often in her freezer ready to go in case impromptu coffee guests arrived. She instilled in me to not waste food, especially overripe bananas! Although her banana bread was a sought-after delight; I have been on a mission of how to use these brown bananas in a much healthier way. I experimented with some ideas and 1 recipe I found that said it was once “viral” and I made a couple tweaks to it. The other is a muffin recipe I came up with below. In an effort for me and my family to eat less white flour and white refined sugar I thought both of these recipes turned out really great and I received the thumbs up seal of approval from my teenage son!

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Protein Banana Chocolate Chip Muffins

A version of this bread was a "viral" Tik Tok bread. Probably because this is protein packed and gluten free. You can use regular flour if you prefer, but I used almond flour to keep this healthier and the texture of the bread is better.

Course: Breakfast, Snack

Cuisine: American

Servings: 12 muffins

Calories: 189kcal

Ingredients

• 2 cups oat flour
• 1/2 cup vanilla protein powder
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1 cup Greek yogurt plain or vanilla
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 2-3 mashed ripe bananas
• 1/2 cup dark chocolate chips can add more chocolate chips to taste or use mini chips

Instructions

• Preheat oven to 350 degrees and line 2 muffin tins with cupcake liners or parchment paper.
• Peel and mash bananas in a small bowl and set aside
• in a small bowl combine the 4 dry ingredients.
• In a large bowl combine the eggs, Greek yogurt, vanilla extract, and honey. Whisk well until all combined then fold in the dry ingredients. Fold in the mashed bananas and mix well. Add the chocolate chips and stir.
• Pour batter into the prepared muffin tins and bake for 20 to 25 minutes.
• Let cool and then take out of the tins. Store in an airtight container for 2-3 days or 5-6 days in refrigerator.

Nutrition

Serving: 1muffin | Calories: 189kcal | Carbohydrates: 27g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 202mg | Potassium: 247mg | Fiber: 2g | Sugar: 9g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 1mg