Savory Banana Egg Muffins with a Protein Punch

1.Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

2.In a large mixing bowl, mash the ripe bananas until smooth using a fork or a potato masher.

3.Add the eggs to the mashed bananas and whisk until well combined.

4.In a separate bowl, mix together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.

5.Gradually add the dry ingredients to the banana and egg mixture, stirring gently until just combined.

6.Fold in the Greek yogurt, honey (or maple syrup), and vanilla extract until the batter is smooth.

7.If desired, fold in the chopped walnuts or pecans and dark chocolate chips for added texture and flavor.

8.Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

9.Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10.Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.