Ripe bananas. Its always a challenge deciding what to do with them. I usually freeze them and use in smoothies, or make a loaf of banana bread. This time, I wanted to do a muffin, but have it taste different than traditional banana bread, and can you really go wrong with adding chocolate? I know, right?!
These muffins have a bit of protein added, so it transforms these muffins into a quick breakfast-on-the-go option. To make these vegan, sub out the whey protein for a vegan protein powder or simply add extra oat flour in place of it.
These turned out great, and with them being so great, my almost two year old decided to climb on the counter while they were cooling, and throw all but one off them to the dogs! Thankfully we all had a chance to test them out beforehand (they got a thumbs up), and I had one to use for the photoshoot.
So next time you’ve got some ripe bananas kicking around, this is a great option! They are moist, delicious, have a hint of chocolate flavor. I left the nutmeg as ‘optional’ and it does give it a hint of nutmeg flavor, but if you’re not a nutmeg lover, you can totally leave it out. I might even try with cinnamon next time.
- ½ cup milk (I used unsweetened almond milk)
- 2 Tbsp flax seed meal (could also use chia seeds)
- 1½ cups oat flour
- ½ cup whey protein in vanilla or chocolate (or could sub for an extra ½ cup oat flour)
- ¼ cup stevia for baking (or 5 packets or other sweetener of choice)
- ¼ tsp salt
- ½ tsp nutmeg (optional)
- ¼ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup mashed ripe banana (approx 2½ bananas)
- 2 tsp vanilla
- 1 Tbsp oil (I used avocado oil)
- Preheat your oven to 350 degrees F.
- In a large bowl or stand mixer with paddle attachment, add all the wet ingredients (banana, milk, vanilla, oil). Stir until combined.
- To the same bowl, add in all the dry ingredients (flax, oat flour, stevia, salt, nutmeg, cocoa, baking soda/powder)
- Stir together until mixed and place batter in greased muffin tins or with silicone muffin liners.
- Bake for 20 - 23 minutes until muffins are set on top and a toothpick comes clean.
- Allow to cool and store in an airtight container. Will last about a week in the fridge, or a few months in the freezer.