Ingredients (makes 12)
- 3 large (about 300g or 1 cup) extra ripe bananas mashed
- 1 large egg
- 1/4 cup (60ml) maple syrup or honey
- 1 tablespoon oil*
- 1 teaspoon pure vanilla extract
- 1 cup (120g) all-purpose flour or whole wheat pastry flour
- 1/2 cup protein powder or use additional 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1 tablespoon cornstarch optional
- 1/2 to 1 cup chocolate chips or chopped nuts optional
Instructions
- Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray or paper muffin cups and get out of all the necessary ingredients.
- In a medium mixing bowl, mix wet ingredients.
- In a separate large mixing bowl, combine the dry ingredients – flour, protein powder, baking powder, baking soda, salt, cinnamon, nutmeg and cornstarch. Add chocolate chips.
- Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Don’t overmix – some small streaks of flour are fine.
- Spoon batter into the prepared muffin tins filling each one completely full and top with a few additional chocolate chips, if desired. Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 12-15 minutes more. I recommend checking muffins after about 12 minutes because mine were completely baked by 13 minutes.
