Name: Baked Banana Almond Flour Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 medium raw banana raw bananas; 0.25 cup almond flour; 0.5 cup liquid egg whites; 1 whole Medjool date Medjool dates; 10 g collagen peptides; 1 tsp baking powder; 0.5 tsp ground cinnamon; 0.25 tsp sea salt; 0.13 cup nonfat Greek yogurt

Nutrition

Per serving

455 calories

Protein: 33g; 27% of calories
Carbs: 55g; 45% of calories
Fat: 15g; 27% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 350°F (175°C) and line six cups of a standard muffin tin with parchment liners.
In a large mixing bowl, mash the raw bananas with a fork until mostly smooth but slightly chunky.
Finely dice the Medjool dates, ensuring the pits are removed before adding them to the bowl.
Stir in the liquid egg whites, almond flour, collagen peptides, baking powder, ground cinnamon, and sea salt until thoroughly combined.
Evenly distribute the batter into the six prepared muffin liners, filling each nearly to the top.
Bake for 20 to 22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool slightly before serving one portion of three muffins with a side of nonfat Greek yogurt.

Nutrition

Ingredients

Instructions

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