Tropical Banana Muffins

These banana muffins are sweetened with chopped dried banana chips, mango, pineapple, and unsweetened coconut for a perfect morning snack.

Ingredients:

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

2 scoops (1/2 cup) powdered peanut butter

2 teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon salt

¼ cup diced dried mango

¼ cup diced dried pineapple

½ cup diced banana chips

¼ cup unsweetened coconut

4 ripe bananas (1 sliced, 3 mashed)

2 egg whites

¼ cup pure maple syrup

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees and spray muffin tins with nonstick spray.
2. Whisk flours, protein powder, peanut butter powder baking soda, and salt in a medium bowl.
3. Add 3 bananas, maple syrup, egg whites, and vanilla extract to a mixer and mix on medium to combine.
4. Gradually add in the flour mixture scraping down the edges of the bowl. 
5. Fold in the chopped dried fruit and sliced bananas.
6. Use a large cookie scooper to fill muffin tins.
7. Bake 20-25 minutes until muffins are done in the center.
8. Let cool in tins for at least ten minutes before transferring to a wire rack.
9. Store in an air-tight container.  I refrigerate after 48 hours.
10. Enjoy!