It keeps them from drying out.
Every time I end up in here talking about moist big ass muffins, my YouTube gets weird
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HAHAHAHA!!
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I bet pumpkin would be awesome too - for a seasonal change-up!
Edit: I totally missed that there was already pumpkin in the recipe! DOH!! I feel kinda dumb!
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Wondering how I can do this with blueberries (wife is allergic to cinnamon).
I think it would need something the texture of the mashed bananas to hold it together. Anyone got any ideas?
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Feel free to skip the cinnamon! Thatās definitely not an essential ingredient.
This one might be a little tricky with blueberries. Thereās a can of pumpkin in it, which is relatively hidden by the protein powder and other flavors, but Iāve found generally that pumpkin and most fruit (aside from banana) are kinda weird together. 
But play around and share your experiments!
Maybe mashed sweet potatoes?
One of about 2 foods I donāt actually likeā¦
Maybe I could handle it baked into a muffin though
All of the other ingredients should mask it pretty well. You could maybe try using applesauce too - but you might need to increase one of the other dry ingredients to compensate for the additional moisture.
I just realized I mightāve misunderstood your dilemma! Are you wanting to remove both the banana and cinnamon? Thatās totally doable!
If thatās the case, let me know, and Iāll share a slightly different recipe with youā¦ minus the banana.
But if youāre wanting a totally different recipe that contains blueberriesā¦ we gotcha covered there too. @Chris_Shugart made some oatmeal cookies over the weekend that youād love.
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Yeah, thatās bascially the gist.
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I found the banana-free recipe that contains most of the ingredients above, but itās for cookies.
If you wanted to turn it into muffins you could add an egg and maybe a quarter cup to half cup of water. (If youāre up for experimenting.)
If I remember correctly, these cookies kinda have a brownie-like texture.
Hereās what they look like before going into the oven:
Ingredients
ā¢ 3 scoops Metabolic Drive
ā¢ 1/2 cup PB2
ā¢ 1 cup Splenda or Stevia, or Monk Fruit sweetener
ā¢ 1 can pumpkin purĆ©e
ā¢ 1/2 tsp salt and baking soda, each
Optional: nuts or chocolate chips
If you can find these chocolate chips anywhere, I highly recommend it!
The ādoughā is not very doughy. Itās kinda sticky, so if you have a medium size cookie scooper, nowās the time to use it.
Or you could make giant cookies using an ice cream scoop.
With the oven on 350 F bake for 25 minutes ā or a little more depending on how large you scooped out each cookie.
Another option: make one giant cookie by spreading the batter out over your parchment-lined cookie sheet. Bake time will be much lower because the batter is spread thin.
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Very true. Thanks Kim! 