Banana Pecan Protein Muffins

I've reall enjoyed trying new recipes with the Flap Jacked Protein Pancake mix...it is a great way to add protein to your diet, and when it comes to baked goods, the texture and fluffiness has really impressed me! These delicious muffins are lightly sweet and full of nutrients! Keep in mind, the riper the banana you use, the sweeter these will be ❤️🍌👌

You will need:

1 1/2 cup Flap Jacked Buttermilk Pancake mix
1/2 tsp baking soda
1/4 tsp baking powder
Dash sea salt
1 cup unsweetened almond milk
1 egg
1 small banana 🍌
1 tsp vanilla extract
2 tbsp agave nectar
1 tbsp olive oil
​1/4 cup chopped pecans

Putting it all together:

First, preheat the oven to 350 and prep your muffin pan (I used Pam baking spray). Mash the banana and set aside. Next, combine all the dry ingredients together, mixing so well incorporated. Add in the wet ingredients (including mashed banana), then lightly whisk/stir just until combined. Do not over mix! Then let the batter rest for a few minutes. 😴

Fill each muffin cup about 2/3 of the way full, sprinkling each one with a little of the chopped pecans. Pop in the oven for 18-20 minutes, until the muffins are a nice golden brown color. Insert a toothpick into one of the muffins, and if it comes out clean they are ready! Cool for a few minutes, then they are ready to enjoy! ☺️

See MFP nutritional info below 👇