Well, another day, another bunch of bananas has turned brown… you COULD put them in the freezer again for future smoothies or “nice cream” OR you could make a batch or two of these delicious muffins right now!
Let’s start with gathering all the ingredients you will need!
|1 1/2 Cups||Whole Wheat Flour|
|1 Tsp||Baking Soda|
|1 Tsp||Baking Powder|
|2 Scoops||Vital Proteins Collagen Powder|
|3/4 Cup||Coconut Sugar|
|1/3 Cup||Non-Fat Plain Yogurt|
|1 Tsp||Vanilla Extract|
|1/2 cup + 2 Tbsp||Dark Chocolate Chips|
Here’s how I put together a batch of these muffins…
First, I mash the bananas, then I add in the coconut sugar and mix really well.
Second, I add the egg, yogurt, & vanilla extract and continue to mix until well-combined.
Next, I add the whole wheat flour, baking soda, baking powder, salt, collagen, and cinnamon. I slowly mix until just combined.
Finally, I add in 1/2 cup of the dark chocolate chips.
This recipe makes 10 muffins, so I scoop the mixture into the muffin tins filling each slot about 1/2-3/4 the way up.
Once 10 of the slots are filled, I use the last 2 tablespoons of the chocolate chips to top the muffins with before going into the preheated oven (350 degrees).
Depending on your oven, these should take about 20-25 minutes to bake.
I always take them out of the oven and eat one right out of the oven (which is why only 9 are pictured), so the chocolate chips burn the roof of my mouth, but totally worth it!
I will let the rest cool in the tin for 5 minutes and then on the rack until fully cooled.
These will stay fresh in an airtight container on the counter for a couple days, but I personally like them cold out of the fridge (don’t knock it until you try it!). They last in the fridge for at least a week if not longer (they are already eaten by this point in our house haha). You can also freeze them and pop them in the microwave for a quick snack.