Calories per serving: 196. Protein 5g. Carbs 22g. Fat 12g
Coconut Banana Muffins
- 1cup - white whole wheat flour
- 1 - scoop French Vanilla IdealLean Protein
- 1tsp - baking powder
- 0.25tsp - salt
- 0.75cup - overripe bananas, mashed
- 0.25cup - coconut oil, melted and cooled
- 0.25cup - coconut sugar
- 1 - large egg
- 1tsp - coconut extract
- 0.75cup - unsweetened flaked coconut, divided
Preheat oven to 350°F. Line muffin tin with liners.
In a medium sized bowl, whisk together flour, protein powder, baking powder, and salt. Set aside.
Whisk together bananas, coconut oil, coconut sugar, egg, and extract in a large bowl until well combined.
Fold in flour mixture until flour is just moistened, and then fold in 1/2 cup shredded coconut.
Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 15 min minutes, or until a toothpick inserted in the center come out clean.
Transfer muffins to a rack and cool. Serve immediately or store in an airtight container for up to 3 days.