I’m on a baking kick, mainly because I have too many bananas. These muffins differ from my last batch as they’re higher in fiber and have added protein (thanks, collagen). These are a nice addition to my bulletproof 🍵 or a great post workout treat or afternoon snack. I wouldn’t have these as a meal - think of them as a plus one to something.
Why I love them? The added fiber will also slow glucose absorption, keep you fuller and feed your gut. Oh and chia seeds are a great plant source of omega 3s! The protein and fat will feed your cell membranes and your brain. If you really want to amp them up, swap up coconut oil for MCT oil- your mitochondria will thank you 😉
4 small or 3 large bananas (preferably overripe), mashed
1 3/4 cups oat flour (blend oatmeal)
1/2 juice of a lemon
1/4 cup warmed coconut oil
1 teaspoon vanilla extract
1/2 cup nut milk ( I used almond milk)
2 scoops collagen (optional)
4 tbsp chia or flax seed
1/4 cup dark chocolate, chopped
1/4 teaspoon sea salt
Preheat oven to 350 degrees.
Combine flour, chia seeds, collagen and salt in a medium size bowl. In a small bowl mix lemon juice, oil, milk and vanilla.
Combine wet ingredients with dry ingredients and mix well, set aside.
Mash bananas separately and add to batter and mix until combined. If mixture seems too dry, add a bit more milk.
Add in chocolate chips and mix briefly.
Spoon into a well-greased muffin tin, fill each muffin about 2/3 – 3/4 full. Bake for about 20 – 25 minutes.
Remove from oven, let cool and enjoy!