Description
These wholesome protein banana muffins are the perfect fusion of moist banana bread and high-protein fuel. Ideal for a quick breakfast or a post-workout snack, they rely on ripe bananas and oat flour for natural sweetness and satisfying texture. By skipping heavy refined sugars and opting for a simple bowl-and-whisk method, these muffins provide sustained energy to power you through your busiest days while maintaining healthy, clean-eating standards.
Ingredients
3 extra-ripe bananas, mashed
2 large eggs
2 cups oat flour
1/2 cup vanilla protein powder
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 cup almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk the mashed bananas and eggs until well combined.
Add the oat flour, protein powder, baking powder, and cinnamon to the wet mixture.
Stir in the almond milk until the batter is smooth and no dry pockets remain.
Divide the batter evenly into the 12 muffin cups.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
You can make your own oat flour by pulsing rolled oats in a high-speed blender until they reach a fine consistency. Store these muffins in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months for long-term meal prep.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 6g
- Sodium: 85mg
- Fat: 3.5g
- Saturated Fat: 0.8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg