I call these adult and baby approved healthy, mini banana protein muffins. I batch bake them every weekend. They keep in the refrigerator for up to five days and freeze really well.
4 medium sized bananas
2 flax eggs
1/4 cup liquid coconut oil
3 tablespoons maple syrup
1 cup oat flour
3/4 cup or 2 scoops of organic vanilla protein powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
Mash bananas well in mixer.
Then add flax egg, coconut oil, maple syrup and mix again.
Then add oat flour, protein powder and baking soda and baking powder, cinnamon, and gently stir to combine.
Dollop into greased 24 mini muffin pan and bake at 350° for approximately 20 minutes.
I hope you enjoy these healthy mini protein muffins! Let me know if you try this recipe!