Banana Espresso Chip Muffins

I have really been dragging in the morning this week, so I decided to sneak a little espresso into my morning muffin to help get me moving.  These muffins use dates instead of sugar so they are naturally sweetened.

Ingredients:

3-4 ripe bananas (3 mashed, 1 sliced)

1 cup almond flour

1 cup whole wheat flour

1 scoop vanilla protein powder

1 cup large, pitted dates

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon salt

2 large eggs

2/3 cup vanilla nonfat Greek yogurt

1 teaspoon vanilla extract

1 tablespoon espresso powder

½ cup espresso chips

Directions:

1. Preheat the oven to 350 degrees and spray muffin tins with nonstick spray. I made 16 muffins.
2. Put dates in a bowl with hot water and soak for 20 minutes.  Then drain and pulse in a food processor.
3. Whisk flours, protein powder, baking soda, baking powder, salt, espresso, and cinnamon in a medium bowl.
4. Add bananas to a stand mixer and beat with a paddle attachment.
5. Add eggs, vanilla extract, and dates to bananas and beat to mix.
6. Add yogurt and mix in with wet ingredients.
7. Gradually add in the dry ingredients until just combined.
8. Fold in the espresso chips.
9. Use a large cookie scooper to fill muffin tins. Top each muffin with 1-2 banana slices.
10. Bake 25-30 minutes.
11. Cool in muffin tins for at least 10 minutes before transferring to a wire rack.
12. Store in an air-tight container. Refrigerate after 24 hours.
13. Enjoy!