We always end up with extra fruit at our house– especially bananas.  Between the two of us, we probably eat about ten a week (crazy, right?!) so I always buy more than we need.  Typically, I use leftovers in protein pancakes on Sundays, but I found myself with a few leftovers from the previous week… and they were getting preeeeeetty brown.  Instead of doing banana bread, I decided to do something a little different!

These banana protein muffins make a great snack on-the-go (and what prego doesn’t need a few snacks in the car!) or a nice pick-me-up for before/after workouts.

Banana Protein Muffins
Makes: About 24

Ingredients

3                  Ripe bananas
4                  Eggs (you can also substitute 1 1/2 cups of egg whites)
1 cup           Plain low-fat greek yogurt (I used Chobani but you can use any brand)
1 1/2 cups   Quick cook oats
4 scoops     Vanilla protein powder (I use Quest for all of my baking)
1/4 cup        Baking sweetener (I use Truvia.  Your sweetener should equal 1/2 cup sugar)
2 tsp            Baking powder
2 tsp            Baking soda
1 tsp            Cinnamon

Optional mix-ins:  Walnuts, chocolate chips, flax seed (may need to add some water), chia seeds, etc.  This might also work with other types of fruit.

Instructions

1. Preheat oven to 350 degrees.  Spray muffin tin with non-stick cooking spray.  I recommend using foil liners (spray those, too) as the oat mixture will stick to paper liners.
2. Place all dry ingredients in your blender.  Add eggs and yogurt. Blend until smooth.  I like to pulse my dry ingredients quickly, especially when it comes to using oats as flour.
3. Pour mixture into muffin tins (fill each about 3/4 full).
4. Bake for 12-15 minutes, or until a toothpick comes out clean.

Did you like this recipe?  Add anything else?  Make sure to leave a comment!