Banana Oat Protein Muffins
Super healthy, gluten-free, flourless and refined sugar-free, these protein-packed delicious muffins are all you need for a quick snack or breakfast.
Ingredients
Whey Version
- 2 cups Rolled Oats (Gluten-Free) divided
- 1 cup mashed banana about 3 large bananas
- 1 cup Vanilla Whey Protein Powder *See Vegan version for plant-based powder recipe
- 1 cup milk of choice Use any type of milk compatible with your personal diet. Unflavored is best.
- 1/4 cup coconut oil
- 1 tbsp baking powder
- 1/3 cup ground walnuts
- 1/4 tsp ground cinnamon
Plant-based Version
- 1 3/4 cups Rolled Oats (Gluten-Free) divided
- 1 cup mashed banana about 3 large bananas
- 1/4 cup Vanilla Plant-Based Protein Powder I used the VEGA brand
- 1 cup Plant-Based milk of choice Unflavored
- 1/4 cup coconut oil
- 1 tbsp baking powder
- 1/3 cup ground walnuts
- 1/4 tsp ground cinnamon
Instructions
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Preheat oven to 350F.
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Line a 12-muffin pan with muffin cups or grease the muffin tins with a little fat.
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First, start by making your own oatmeal flour. Using a blender, turn 1 cup rolled oats into flour. Process for about 45 seconds.
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Combine the oatmeal flour, additional 1 cup rolled oats, protein powder, baking powder, ground walnuts and cinnamon in a large mixing bowl, stir well.
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Melt coconut oil over low heat in a medium saucepan. Caution: do not overheat the oil as you will burn the other ingredients. Remove from heat.
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Add the mashed banana and the milk to the saucepan. Whisk until evenly combined.
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Gradually add the liquid mixture into the dry ingredients. Stir until just combined, don't overdo it.
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Pour the mixture evenly into the muffin tins. Optional: Sprinkle some coconut sugar and some more ground walnuts on top of each muffin.
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Transfer to the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Note: My batch was ready in 25 minutes. Baking time will vary for every oven.
Recipe Notes
Nutrition facts were calculated for the whey version only.