Description
Healthy and delicious protein muffins made with mashed bananas, whey protein, oat flour, and warm spices, perfect for a nutritious breakfast or snack option.
Ingredients
Wet Ingredients
- 1 cup mashed banana (approx 2 large bananas)
- 1 egg
- ¼ cup honey
- 3 tablespoons coconut oil (melted and cooled)
Dry Ingredients
- ¾ cup oat flour (gluten free if necessary)
- ½ cup vanilla whey protein powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
Optional
- ¼ cup dark chocolate chips
Instructions
- Preheat oven: Preheat the oven to 350 degrees F (175 degrees C) and line or grease a muffin tin to prevent sticking.
- Mix wet ingredients: In a large bowl, mash the bananas until smooth. Add the egg, honey, and melted cooled coconut oil and stir until well combined. Optionally, use a stand mixer with a whisk attachment for even mixing.
- Add dry ingredients: Stir in the oat flour, vanilla whey protein powder, baking powder, baking soda, cinnamon, and ground ginger. Mix until the batter is uniform and combined.
- Fold in chocolate chips: Gently fold in the dark chocolate chips if using, distributing them evenly throughout the batter.
- Fill muffin cups: Pour the batter into the prepared muffin cups, filling each about ¾ full to allow space for rising without overflow.
- Bake muffins: Bake in the preheated oven for 15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely or serving.
Notes
- For a gluten-free option, ensure the oat flour is certified gluten-free.
- You can substitute honey with maple syrup for a vegan variation, but the recipe is not fully vegan due to the egg and whey protein.
- Chocolate chips are optional but add a nice touch of sweetness and texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- To freeze, place cooled muffins in a freezer-safe bag and store for up to 3 months. Thaw before eating.