|30 min||30 min||12|
|1/2 cup||Partly skimmed milk, 2% M.F.|
|1 tsp||Baking powder|
|1 tsp||Baking soda|
|2 large||Banana (s)|
|1 tbsp||Cocoa powder, unsweetened|
|2 tbsp||Coconut flour|
|3/4 cup||Egg white|
|1/2 cup||Greek yogurt, plain, fat-free|
|1/2 cup||Rolled oats, dry|
|1/2 tsp||Vanilla extract, pure|
|2 scoop||Whey protein powder, chocolate|
To make the most of the few indulgent ingredients in these good-for-you protein muffins, caramelize the sugar in the bananas by baking 2 in the oven first.
As the bananas bake, mix your dry ingredients in a large bowl.
In a medium bowl, combine 3/4 egg cup whites, 1/4 cup unsweetened almond milk, 1/2 cup non-fat plain Greek yogurt, and 1/2 tsp. vanilla extract.
Slowly fold together the dry and wet ingredients, pouring the egg and almond milk mixture in half at a time.
Line a muffin pan with silicone or foil baking cups.
Divide the mixture evenly among the 12 muffin cups, and bake for 18–20 minutes.