15-year-old: Mom, I’m the mother of innovation.

Me: ???

15-year-old: Papa said lazy is the mother of innovation.

High-Protein Chocolate Banana Muffins

(Adapted from Eating Well)

Makes 12 muffins

Ingredients

• 90 g all-purpose flour
• 90 g whole-wheat flour
• 15 g unsweetened cocoa powder
• 2 tsp instant espresso powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3 mashed very ripe banana
• 150 g Greek-style yogurt
• 120 g almond butter
• 90 g honey
• 60 g milk
• 2 tbs vegetable oil
• 1 tsp vanilla extract
• 1 egg
• 55 g chopped toasted nuts (optional)

Directions

1. Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners
2. In a large bowl, whisk all-purpose flour, whole-wheat flour, cocoa powder, espresso powder, baking powder, baking soda and salt until combined.
3. In a separate large bowl, whisk mashed banana, yogurt, almond butter, honey, milk, oil, vanilla extract, and egg until smooth.
4. Fold the banana mixture into the flour mixture just until a few streaks of flour remain.
5. Fold in nuts if using.
6. Spoon the batter into each prepared muffin cup to fill the liners to the top
7. Bake for 5 minutes.
8. Reduce the oven temperature to 350°F and continue baking until a wooden pick inserted in the center comes out mostly clean with a few moist crumbs, about 12 minutes.
9. Let cool in the pan for 5 minutes, then transfer to a wire rack.
10. Serve warm or at room temperature.