Ingredients:

  • 3 extra ripe bananas, mashed
  • 0.5 cup plain Greek yogurt (non-fat or 2%)
  • 1 large egg
  • 0.25 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup blanched almond flour
  • 1 cup rolled oats
  • 2 scoops vanilla protein powder
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your tin. In your large bowl, mash those 3 extra ripe bananas until they are a liquidy pulp with only tiny lumps remaining. Whisk in the 0.5 cup Greek yogurt, 1 large egg, 0.25 cup maple syrup, and 1 tsp vanilla extract until the mixture looks pale and emulsified.
  2. Add the 1 cup almond flour, 1 cup rolled oats, 2 scoops protein powder, 1 tsp baking soda, 0.5 tsp salt, and 1 tsp cinnamon directly onto the wet mix. Using your spatula, fold the ingredients together just until no dry streaks of flour remain. Over mixing at this stage will make the muffins tough rather than tender.
  3. Divide the batter into the 12 liners. Place the tin in the oven and bake for 5 minutes at 400°F (200°C). This high heat creates a rapid steam release for a tall dome.
  4. Then, without opening the door, turn the heat down to 350°F (180°C) and bake for another 13 minutes until a toothpick comes out clean and the tops feel springy.