- 2 Tbsp chia seeds
- 6 Tbsp water
- 3 each ripe bananas
- 1 (5.3 oz) container vanilla greek yogurt
- 1/4 cup creamy peanut butter
- 3 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup Bob's Red Mill vanilla whey protien powder
- 3 cups old-fashioned oats
- 1/4 cup cocoa powder
- 1 Tbsp baking powder
- Pinch of salt
Preheat oven to 350°. Spray muffin tin with nonstick cooking spray.
In a small bowl, stir together chia seeds and water to make “chia eggs.” Stir occasionally to prevent clumping. Set aside. Alternatively, you could use 2 large eggs.
Place bananas in a large bowl and mash with fork. Add milk or yogurt, peanut butter, maple syrup, and vanilla. Stir until well mixed. Stir in chia eggs.
Add protein powder, oats, cocoa powder, baking powder, and salt. Stir until combined.
Spoon mixture evenly into muffin tin. You can fill the tins almost to the top. Bake for 23 to 25 minutes, until just firm when touched lightly.
Remove from oven and cool in pan on a wire rack. Once completely cool, store in an air-tight container in the refrigerator for up to one week or freezer for up to three months.
Nutrition Information per muffin:
200 calories; 5g fat (1g saturated); 150mg sodium; 31g carbohydrates; 8g sugar (3g added); 5g fiber; 7g protein.