High Protein Muffins Your Kids Will Love

• Produce

  • 4 Bananas, very ripe

• Refrigerated

  • 8 Eggs

• Pasta & Grains

  • 4 cups Oats

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Cocoa powder
  • 1 tsp Salt, Real
  • 1 tbsp Vanilla extract

• Dairy

  • 1 cup Yogurt, Plain

• Other

  • 1 c. sugar or 1//2 c. Stevia-based sweetener

Found on trinaholden.com

Description

Ingredients

• 4 very ripe bananas
• 8 eggs
• 1 c. plain yogurt (use applesauce for a dairy-free option)
• 1 Tbsp. vanilla extract
• 4 cups oats, ground into flour in a blender (use certified gluten-free oats if youre sensitive to gluten)
• ¾ c. cocoa powder
• 1 c. sugar or 1//2 c. Stevia-based sweetener
• 1 tsp. real salt
• 1 Tbsp. baking powder
• 1 tsp. baking soda

Directions

• Preheat oven to 350.
• Grease 24 muffin tins (I use coconut oil) and line with paper liners.
• Peel and mash bananas in the bottom of a large bowl.
• Add eggs, yogurt, and vanilla and mix well.
• Pour oat flour on top of the egg mixture, and measure the rest of the dry ingredients on top of that.
• Mix the dry ingredients together a bit, then fold them into the wet stuff in the bottom of the bowl.
• Divide batter into muffin tins. If you have extra, you can pour it into a bread pan and make a loaf for snacking later.
• Bake at 350 for aprox. 20 minutes until muffins have risen and the top bounces back when you poke it. (Bake bread loaf for 35-40 min. until knife inserted in center comes out clean.)