Click here!
Ingredients
Click here!
Ingredients
Click here!
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
Click here!
Instructions
Add the melted coconut oil, Greek yogurt, orange juice, eggs, and vanilla extract to the bowl, whisking until combined.
Click here!
Instructions
Whisk in the pumpkin puree, eggs, maple syrup, oil, and vanilla extract.
Click here!
Instructions
Add the oat flour, protein powder, pumpkin pie spice, cinnamon, salt, baking powder and baking soda, whisking until just combined.
Click here!
Instructions
Gently fold in the chocolate chips.
Click here!
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.
Click here!
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.
Click here!
For this recipe and more, click below!
Click here!