Ingredients
Method
Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
- Grease a muffin tin with a little coconut oil or line it with muffin liners to prevent sticking.
Mix Dry Ingredients
- In a large mixing bowl, combine the whole wheat flour, oats, protein powder, baking powder, baking soda, salt, and cinnamon. Whisk together until well mixed to ensure even distribution of the leavening agents.
Mix Wet Ingredients
- In another bowl, mash the ripe bananas until smooth. This will add natural sweetness and moisture to the muffins.
- Add the maple syrup, almond milk, melted coconut oil, and vanilla extract to the mashed bananas. Whisk until fully combined.
Combine Ingredients
- Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
- If using, fold in the walnuts and/or chocolate chips at this stage.
Bake the Muffins
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the muffins are fully cooked.
Cool and Serve
- Remove the muffins from the oven and let them cool in the tin for 5 minutes.
- Transfer the muffins to a cooling rack to cool completely. This prevents them from becoming soggy.
- Enjoy your vegan banana protein muffins warm or at room temperature!
Nutrition
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They also freeze well for up to 3 months.