Banana Protein Muffins

Easy & delicious banana protein muffins with 9 grams of protein per muffin and ready in under 30 minutes! Made with oat flour and naturally sweetened. Great for breakfast, a post-workout treat, or mid-afternoon snack.

Course Breakfast, Muffins/Breads, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 217kcal

Author Sara

Equipment

1 Mixing bowl
1 muffin pan

Ingredients

1 cup mashed bananas (about 3 bananas)
2 eggs, room temperature
¼ cup drippy natural peanut butter
¼ cup pure maple syrup
1 tsp. pure vanilla extract
1 cup oat flour (certified gluten free if needed)
½ cup vanilla, or unflavored, protein powder
1 tsp. ground cinnamon
1 ½ tsp. baking powder
½ tsp. fine sea salt
⅓ cup chocolate chips (optional)

Instructions

Preheat oven to 350-degrees F and line a muffin tin with 9 muffin cups, or lightly grease 9 muffin cavities. Set muffin tin aside.
To a large mixing bowl, add the mashed bananas, eggs, peanut butter, maple syrup, and vanilla. Whisk until evenly combined.
Add the oat flour, protein powder, cinnamon, baking powder, and salt to the mashed banana mix. Mix until combined. If adding the chocolate chips, mix the chocolate chips into the batter.
Evenly divide muffin the batter between the 9 prepared muffin cups. Batter should fill cups about ¾ of the way.
Bake for 14-16 minutes, or until a toothpick entered in the center comes out clean. Allow muffins to cool slightly before removing from the pan.
Enjoy!

Notes

- For the best results, use previously frozen bananas. They provide more natural sweetness as well as moisture to these muffins.

- For the best texture, use room temperature eggs (place them in a bowl of hot water for 10 minutes to quickly get to room temp).

- I recommend you use a plant-based protein - whey protein may make these too dense and dry and I have only made these with a plant-based protein.

Nutrition