It's been a while. I know. Life happens, right?! So, I was finally able to get a little creative in the kitchen....mostly because there were some old bananas staring me in the face at a friend's house. Time to make something happen! If we're keeping it real, these could've been tastier, had they been sweeter (#sweettoothrighthere!), if you're like me and need your banana muffins to also satisfy a sweet tooth, toss a little honey in them like a #boss. 

3 ripe bananas, mashed
1 cup shredded zucchini
1/2 cup unsweetened applesauce
1 egg
1 TBL vanilla
1 1/2 cups whole wheat flour
1 cup oatmeal
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 tsp cinnamon

Preheat your oven to 350F. Grease up your muffin tin with coconut oil, or just use your silicone muffin "tin." As usual with baking...mix all of your dry ingredients in one bowl, and all of your wet ingredients in another bowl. Mix each independently...then slowly add the dry mixture to the wet stuff. Evenly distribute your mixture in your muffin tin, toss in the oven, and let 'er rip for about 20 minutes! 

If you want to spice these up a bit...toss in a few chocolate chips, or raisins...which will also help the sweet mission. They're quite hearty! Stash them in the fridge and have a couple in the morning with some protein!! 

MACROS (per muffin)
Fat 1.3g
Carbs 21.1g
Protein 2.9g