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banana muffins with raspberries and lemon
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Easy Breakfast Protein Banana Muffins

Author Marissa

Ingredients

  • 3 small ripe bananas about 1 ½ cups
  • 3 tablespoons Navitas Organics Chia Seeds
  • ½ cup water
  • 2 tablespoons melted coconut oil
  • 1 lemon juiced
  • ½ cup all-purpose flour or gluten-free flour blend
  • ¼ cup coconut sugar
  • ½ cup oats
  • ⅓ cup vegan vanilla protein powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 cup raspberries fresh or frozen

Instructions

  • In a small bowl, mix the chia seeds with water to create “chia eggs” and let sit for at least 10 minutes.
  • Preheat oven to 375°F (190°C).
  • In a large bowl, mash the bananas and mix in melted coconut oil, lemon juice, and chia eggs.
  • Add the flour, oats, protein powder, baking powder, and salt. Stir well until fully combined.
  • Gently fold in the raspberries.
  • Scoop about 2 tablespoons of batter into a greased muffin tin for each muffin.
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool completely before removing from the tin.