Banana Coconut Protein Muffins

Prep Time – 10 minutes
Cook Time – 20-22 minutes
Servings – Makes 12 muffins

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With 3 banana-loving kids, I frequently end up with overripe bananas. My favorite way to use them is in a batch of muffins. This is my new go-to banana muffin recipe. It uses tigernut flour which is actually not a nut, but a tuber that’s high in fiber and rich in vitamins and minerals. With some added protein from chocho and healthy dose of dark chocolate (optional, of course), these muffins make a tasty snack you can feel good about.

INGREDIENTS:

• 3 ripe bananas, mashed

• 2 eggs

• 3 tbsp avocado oil

• 2 tbsp non-dairy milk (I use cashew or coconut)

• 1 tsp vanilla extract

• 1/4 cup maple syrup

• 2/3 cup unflavored chocho protein

• 1/3 cup tigernut flour (or sub almond flour*)

• 1/2 cup GF oat flour

• 1/3 cup unsweetened shredded coconut

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 1/2 tsp cinnamon

• 1/4 tsp salt

• 1/3 cup dark chocolate chips (optional)

  
  DIRECTIONS:

1.     Preheat oven to 350°F.

2.     In a large bowl combine mashed bananas, eggs, avocado oil, tahini, and vanilla. Mix well.

3.     Add dry ingredients to the same bowl and mix until everything is well incorporated.

4.     Divide batter into 12 parchment-lined baking cups and bake for 20-22 minutes.

5.     Remove muffins from oven and allow to cool before removing from pan. 

6.     Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

*If subsitituting almond flour for tigernut flour, baking time may need to be adjusted slightly. Check muffins after 18 minutes!