My family eats a lot of bananas; however, sometimes I buy too many bananas to use up in a week.  I had a bunch of ripe bananas just sitting on the counter and they were calling to me, so I decided to whip up a batch of banana muffins for breakfast snacks.

Ingredients:

1 ¼ cups coconut flour

1 scoop (1/4 cup) vanilla protein powder

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon salt

4 tablespoons melted coconut oil

2 egg whites

3-4 bananas mashed, 1 banana sliced

¼ cup dark brown sugar

¼ cup honey

1 teaspoon vanilla extract

1 tablespoon sugar in the raw for sprinkling on top

Directions:

1. Preheat oven to 400 degrees and spray muffin liners with nonstick spray.
2. Add flour, protein powder, baking powder, cinnamon, baking soda, and salt to a medium bowl and whisk to combine.
3. Add 3-4 bananas, honey, brown sugar, egg whites, and vanilla extract to a stand mixer and mix to mash bananas and combine.
4. Fold in dry ingredients scraping the edge of the bowl.
5. Fold in sliced bananas.
6. Use a large cookier scooper to fill muffin tins and gently press mix in the pan.
7. Sprinkle 1 tablespoon sugar in the raw over the tops of the muffins.
8. Bake 22-25 minutes until muffins are beginning to brown.
9. Let muffins cool in the pan for 10 minutes.
10. Cool muffins on a wire rack and enjoy these are delicious.
11. Store muffins in an air-tight container.