Name: Banana Chocolate Protein Muffins
Total time: 35 min
Yield: 10 muffins
Ingredients: 230 g ripe bananas, mashed smooth (2 medium); 55 g large egg (1); 115 g 0% plain Greek yogurt (½ cup); 6 mL neutral oil (1¼ tsp); 15 mL milk (1 tbsp); 4 mL vanilla extract (¾ tsp); 59 g chocolate protein powder (I use GoodProtein Chocolate Fudge) (1⅓ scoops); 12 g unflavoured collagen peptides (1 tbsp); 15 g ground flaxseed (2 tbsp); 40 g quick oats (½ cup); 53 g all-purpose flour (⅓ cup + 2 tbsp); baking powder (1¼ tsp); baking soda (¼ tsp); ground cinnamon (½ tsp); 2 g instant espresso powder (¾ tsp); fine salt (⅛ tsp)

Method

Heat the oven
- Heat the oven to 425°F (220°C).
Mix the wet ingredients
- Mash the bananas until completely smooth. A stand mixer with the paddle does this well.
- Mix in the egg, yogurt, oil, milk and vanilla on low, just until combined.
Mix the dry ingredients
- In a separate bowl, whisk the protein powder, collagen, flax, oats, flour, baking powder, baking soda, cinnamon, espresso powder and salt.
Fold together
- Fold the dry ingredients into the wet with a spatula, not the mixer. Let the batter rest 5–10 minutes.
The flax thickens the batter as it rests. If it's very stiff, stir in another teaspoon or two of milk.
Bake
- Divide into a greased or lined silicone muffin tray set on a metal baking sheet.
- Bake 5 minutes at 425°F, then, without opening the oven, lower it to 375°F (190°C) and bake 12–15 minutes more, until a toothpick comes out clean.
- Cool 5 minutes in the tray, then move to a rack.

Storing and reheating

Cool completely, freeze in a single layer for 1–2 hours, then bag. Reheat from frozen at 400–425°F for 12–15 minutes.

Banana Chocolate Protein Muffins

Method

Heat the oven

Mix the wet ingredients

Mix the dry ingredients

Fold together

Bake

Storing and reheating

Macros

Notes from readers

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