Banana Protein Flax Muffins.

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I have a retro glass dome cake stand that sits on my countertop filled with healthy snacks for my family.  They grab them on the way to a 5am swim practice, after-school snack, post swim snack or dessert.  Organi sent me some awesome (seriously not paying me for this post) vanilla organic whey protein powder that I’ve been experimenting with and I love the way these came out.  I also wanted to whip up a quick batch because I was consumed with cleaning my house today as we are having our 4th snow day of the winter (insert crazed mom face here).

I decided to whip the batter up completely in my Vitamix, a food processor would also work.  Came out perfectly, baked up and seriously were the easiest things ever.  I opted to top each one with some black walnut pieces for extra texture.  You can sub out the nuts for chocolate chips or almonds… whatever you like.  Totally healthy and gluten free!

Ingredients:

2.5 cups of gluten free old fashioned rolled oats (I used Bob’s Red Mill)
2 eggs
3/4 cup of Greek yogurt
1/3 cup of maple syrup
1 teaspoon baking soda
2 tablespoons of golden flax seed meal (also Bob’s Red Mill)
2 tablespoons of whey protein powder (I used Organi)
1 tablespoon of vanilla extract or paste
2 bananas
1/4 cup walnut pieces (chocolate chip or other nuts)

Directions:

Preheat your oven to 350 degrees.  Line your muffin pans or spray with baking spray.  First, add your rolled oats and pulse until chopped into a fine powder.  Then add the remaining ingredients at once through bananas.  Puree until creamy.  Then add your optional toppings or mix-ins by hand.  Fill each cup about 3/4 of the way filled.  I topped each muffin with walnuts – optional.  Bake for 18 minutes or so.  A toothpick inserted will come out clean when done cooking.

Let cool and serve.

— Knead to Cook

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