| 12 | 60 | 79 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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) |
| 1/2 tsp | Cinnamon |
| 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.
| Fruit | 0.2 |
| Grain | 0.1 |
| Meat Alternative | 0.4 |
