These muffins make great breakfast on the go options. They also freeze well.

Ingredients

2 cups Sugar
1 cup Coconut Oil or Shortening
3 Eggs
1 cup Sour Cream
1 1/2 cups Ripe Bananas
2 scoop Vanilla Protein Powder
2 cups Oat Flour
1 cup Rolled Oats
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 tsp Salt

Optional:
1 cup Chopped Nuts
1 cup Chocolate Chips

Directions

Pre-heat oven to 350 degrees. Line muffin tin with liners.

Combine sugar, oil, eggs, sour cream, bananas, and mix well, smashing the bananas into the mix. Add dry ingredients and mix well. Gently fold in optional ingredients if you choose.

Fill liners 3/4 full. Bake for 45-50 minutes. Allow to cool completely before storing in an airtight container or place in the freezer on a cookie sheet. After 2 hours seal in individual bags and return to freezer.