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Banana Bread Protein Muffins

Preheat oven to 350 degrees F. Spray a large skillet or loaf pan, or muffin pan with nonstick cooking spray.

In a blender, add bananas and wet ingredients.  Pulse/Blend until well combined. In a large bowl, add all dry ingredients and mix.  Add wet to dry and stir until all ingredients are moistened. Pour into prepared pan. Top with optional toppings if desired.

BAKING TIMES:  Muffins 15-17 minutes.  Skillet approximately 30-35 minutes until barely golden brown.  Mini Loaf approximately 25-30 minutes.  Full Size Loaf 40-45 minutes.

Notes: Leftovers should be kept in the fridge for up to a week. 

For a grain-free option: Substitute a 50/50 blend of coconut flour and almond flour for the oats.