Ingredients

Ingredients

Instructions

1. Preheat the oven to 350°F. Line a muffin pan with paper liners, and set aside. 2. In a large glass bowl, mash the bananas until they are smooth.

Instructions

Instructions

Add the melted coconut oil, Greek yogurt, orange juice, eggs, and vanilla extract to the bowl, whisking until combined.

Instructions

Whisk in the pumpkin puree, eggs, maple syrup, oil, and vanilla extract.

Instructions

Add the oat flour, protein powder, pumpkin pie spice, cinnamon, salt, baking powder and baking soda, whisking until just combined.

Instructions

Gently fold in the chocolate chips.

Instructions

Divide the batter evenly among the prepared muffin cups, placing about ⅓ cup batter in each. Place the muffins in the oven, and bake for about 12-15 minutes.

Instructions

1. Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes. 2. Store in an airtight container for up to 3 days.

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