High Protein Oatmeal Muffins

I combined the best parts of several recipes online with a few adjustments to fuel my pre-teen (distance-loving) swimmer with a healthy snack that keeps her energy up during swim meets. Substitution Options: - 100% canned pumpkin for the bananas (not pumpkin pie filling). Consider swapping the cinnamon for pumpkin pie spice if you enjoy that flavor. - Use brown sugar, honey, or other preferred sweetener for the maple syrup. - Use protein powder and flavor of your choice. My preference is Premier Protein Chocolate, but I have also used vanilla. Tips: - Freeze over ripe bananas until ready for use and defrost in a microwave. - I do not measure the peanut butter. We like it, so I'm not worried about using more than 1 cup.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl or pint-sized mason jar, mix milk with chia seeds. Set aside. (This can be done the night before and stored in the refrigerator overnight. Just shake the jar well to break up any clumps of seeds.) Chia seeds soak up a significant amount of liquid and create a gel-like consistency. Add 1/2 cup of milk if the seeds do not have enough liquid to move freely in the jar.

Step 2

Peel and mash over ripe bananas into a large mixing bowl. Add eggs, greek yogurt (I use vanilla flavor Oikos Triple Zero for increased protein and added sweetness), vanilla, and maple syrup. Stir together. Add peanut butter and the milk/chia seed mixture. Combine well.

Step 3

Into the bowl, Add oats, baking powder, cinnamon, salt, protein powder, and chocolate chips. Stir to combine.

Step 4

Preheat oven to 350. Spray a standard size muffin pan with nonstick spray and fill each muffin cup with the mixture. Bake for 25-30 minutes or until muffins are set.