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Ingredients
- 1 cup mashed ripe bananas (about 3 bananas)
- 1 7-oz container plain Greek yogurt (3/4 cup plus 2 tbsp)
- 1 large egg
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 cup whole-wheat flour
- 1 cup old-fashioned rolled oats
Preparation
Step 1
1. Position a rack in the center of the oven and preheat the oven to 375° F. Line 16 muffin cups with paper liners.
2. Whisk the mashed bananas, yogurt, egg, coconut oil, and vanilla together in a medium bowl.
3. Whisk the whole-wheat flour, oats, brown sugar, all-purpose flour, protein powder, baking soda, and salt together in a large bowl, being sure to break up any clumps of brown sugar and baking soda.
4. Add the banana mixture and stir with a wooden spoon (do not whisk) until the batter is just moistened but still lumpy. Add the walnuts and dates and mix just until the batter is combined.
5. Divide the batter evenly among the muffin cups. Bake until the muffins are golden brown and the tops spring back when pressed with a fingertip, 18 to 22 minutes. Let the muffins cool in the pan for 10 minutes. Remove from the pan and serve warm or cooled to room temperature.
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