High-Protein Banana Oat Muffins

1.Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or coconut oil.

2.In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth.

3.Add the eggs, almond milk, honey (or maple syrup), and vanilla extract to the mashed bananas. Whisk together until the mixture is well combined and slightly frothy.

4.In a separate bowl, combine the rolled oats, vanilla whey protein powder, baking powder, baking soda, ground cinnamon, and salt. Stir these dry ingredients together to distribute evenly.

5.Gradually add the dry ingredients to the wet banana mixture, folding gently until just combined. Avoid overmixing to keep the muffins tender.

6.If using, fold in the chopped walnuts or pecans for added texture and flavor.

7.Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising.

8.Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

9.Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

10.Serve warm or at room temperature as a nutritious breakfast or snack. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.