I’m all about a quick snack or breakfast to have on hand for those busy days. Why not make it delicious and nutritious?! Here’s a simple banana muffin recipe that will keep you satisfied and ready to go~

2 Ripe Bananas

1 Egg

2 tbsp Coconut Oil

1 1/2 cups Almond Flour

1 cup Rebbl Banana Nut Protein Elixer

1 tsp Baking Soda and Baking Powder

Dash of Cinnamon

Chocolate Chips

First mash the bananas up so they’re nice and smooth. Then whisk in the egg and stir in the wet ingredients. Add in the dry ingredients and give it a good stir! Make sure there are little to no chunks. Line your muffin tin or spray with coconut oil and spoon in the batter into each muffin section-makes 12. Bake at 375 for 25 minutes Be sure to do the toothpick check to make sure they’re cooked all the way through. Let cool and enjoy~

Store in fridge after the first day or two for freshness.

Rebbl can be found at Whole Foods, Mother’s, Sprouts, and Vons. Check the site for a store near you.