Chocolate Chip Banana Muffins
Moist, protein-packed banana muffins made with oat flour, Greek yogurt, and chocolate chips. Ready in just 30 minutes and perfect for meal prep.
Notes
• Use very ripe, heavily spotted bananas for the best flavor and natural sweetness.
• Don't overmix the batter — stop stirring the moment no dry streaks remain.
• Spoon oat flour into the measuring cup and level off; don't scoop directly from the bag.
• Let melted coconut oil cool slightly before adding to eggs to avoid scrambling them.
• Store at room temperature in an airtight container for up to 3 days, or freeze individually wrapped for up to 3 months.
• To skip protein powder, replace with an equal amount of additional oat flour.
• Don't overmix the batter — stop stirring the moment no dry streaks remain.
• Spoon oat flour into the measuring cup and level off; don't scoop directly from the bag.
• Let melted coconut oil cool slightly before adding to eggs to avoid scrambling them.
• Store at room temperature in an airtight container for up to 3 days, or freeze individually wrapped for up to 3 months.
• To skip protein powder, replace with an equal amount of additional oat flour.
Nutrition
Serving: 1gCalories: 175kcalProtein: 7gSaturated Fat: 4gCholesterol: 35mgSodium: 130mgFiber: 2gSugar: 12g
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