Whole Grain Banana Muffins

• 1/3 cup (75 grams) melted coconut oil
• 1/3 cup maple syrup (107 grams)
• 2 eggs
• 3-4 mashed ripe bananas
• 1/4 cup (56 grams) milk of choice or water
• 1 teaspoon of baking soda
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 3/4 cups (220 grams) whole wheat flour

1. Preheat oven to 350 degrees Fahrenheit (Pro tip: If you can remember, bake them at 375 degrees for the first five minutes. This will really help the muffins rise!)
2. In a large bowl, mix the melted oil and maple syrup together with a whisk. Add the eggs and beat well, then mix in the milk and mashed bananas. Add vanilla.
3. In a separate bowl, mix together the whole wheat flour, baking soda, and salt. Then, add the dry ingredients to the wet. Stir until just combined - some lumps are ok! Throw in some chocolate chips or nuts if you like.
4. Pour batter into a muffin tin and bake for 18-25 minutes, depending on the size of the muffins.
5. Store at room temperature for three days or in the fridge for up to a week.

Macros: 5g protein, 36g carbs, 9g fat, 5g sugar