Breakfast

Protein Banana Bread Muffins

The perfect breakfast-style on the go treat! [Yields 10 Muffins. Macros per 1 Muffin]

10 min Prep

22 min Cook

8g proteins

19g carbs

9g fats

~190 Kcal

Ingredients

Dairy Free Yogurt

Triple Zero Greek Yogurt (more protein, less fat)

145g Almond Flour

160g Oat Flour

Preheat oven to 350°F and line a muffin tin with cupcake liners.
In a large bowl, mash bananas until smooth.
Whisk in eggs, dairy-free yogurt, date syrup, and vanilla extract.
Add almond flour, protein powder, baking powder, baking soda, cinnamon, and salt.
Mix gently until just combined. Batter should be thick but scoopable.
Fold in Lily’s chocolate chips evenly.
Divide batter evenly between 10 muffin cups.
Bake for 18–22 minutes, until tops are set and lightly golden.
Let cool 10 minutes before serving.