Cinnamon Banana Muffins

24 Muffins
25 min

With 6g of protein each, these cinnamon banana muffins are a nutrient-dense blend of banana, oats, ground flax, honey, and Greek yogurt.


It is no secret that we love muffins around these parts.


They make the best snacks because they can be loaded with lots of nutrient dense ingredients and then frozen for later to be warmed up as necessary.


I love making nutrient-dense muffins in bulk to have on hand for snacks or company, and each of these muffins boasts 6g protein each!


Enjoy them hot out of the oven or freeze in bulk and save for a last-minute breakfast, play date, snack, or a bite to grab and go!


For more muffin ideas be sure to check out:



Bon appetit!


Cinnamon Banana Muffins Recipe

For more muffin ideas be sure to check out:


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Recipe details

  • 24  Muffins
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 3 bananas, mashed
  • 1 1/2 c nonfat plain Greek yogurt
  • 2 eggs
  • 1/4 c honey
  • 1 tsp vanilla
  • 1 3/4 c white whole wheat flour
  • 1/4 c ground flax
  • 1/2 c sugar
  • 1 c rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon

Instructions


Beat the bananas and mix the liquidingredients to create a smooth batter.
Add the dry ingredients and mix.
Spoon 1/4c into a lined muffin tin.
Bake at 350F for 15 mins. (Do NOT overbake!) Flash freeze or enjoy warm.

Freezing Instructions

Place in a single layer in a freezer gallon bag and freeze.

Tips

  • Macros Per Muffin:18g Net Carbs, 1g Fat, 6g Protein

Ahna Fulmer // Hammers N Hugs
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