Banana Oat Protein Muffins
Nutrition per serving
Ingredients
- 200 g rolled oats
- 2 very ripe bananas, mashed
- 120 g low-fat Greek yogurt
- 2 large eggs
- 60 g vanilla protein powder
- 2 tbsp honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- 40 g dark chocolate chips (optional)
Instructions
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, mash the bananas thoroughly with a fork until almost smooth.
Add the Greek yogurt, eggs, honey, and vanilla extract, and whisk until combined.
In a separate bowl, mix the oats with the protein powder, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet mixture and stir just until combined — do not overmix. Fold in the chocolate chips if using.
Divide the batter evenly among the 12 cups (about 2 tbsp each).
Bake for 18–20 minutes, until a toothpick inserted in the centre comes out clean and the tops are lightly golden.
Cool in the tin for 5 minutes, then transfer to a wire rack. Keep in an airtight container for up to 4 days, or freeze for up to a month.
Soft banana-oat muffins that work for breakfast or a post-workout snack — 16g of protein per serving (2 muffins) with no added sugar beyond honey. Bake a batch on Sunday and breakfast is sorted for the week.
