Protein Banana Muffins

• 3 large ripe-to-over-ripe bananas
• 2 eggs
• 1/3 cup coconut oil, warmed until it liquefies, or olive oil, or butter
• 1/3 cup (65 grams) light brown sugar
• 1/4 maple syrup
• 1 T (5 ml) vanilla extract
• 1/2 t butter extract (optional)
• 1 teaspoon (5 grams) baking soda
• 1/4 teaspoon table salt
• 1 t ground cinnamon
• 1/4 t freshly grated nutmeg
• Pinch of ground cloves
• 1 1/2 c (180 grams) white whole-wheat flour (substitute up to 1/2c of unsweetened protein powder)
• 1/4-1/2 c (50 grams) uncooked millet, walnuts, or chocolate chips

1. Preheat your oven to 350Au0b0F and butter a muffin pan. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour until just combined, then millet.
2. Pour mixture into prepared pan and bake until a tester comes out clean, about 25 to 30 minutes. Cool loaf in pan on rack.
3. If par-baking bake for 20min, cool completely then wrap freeze.

bananas, eggs, coconut oil, light brown sugar, maple syrup, t, butter, baking soda, salt, ground cinnamon, nutmeg, ground cloves, flour, millet

Taken from www.epicurious.com/recipes/member/views/protein-banana-muffins-53096501 (may not work)