If it seems like I’ve been posting a lot of recipes using banana lately, you aren’t wrong. When at the grocery store, my eyes always over estimate the amount of bananas I’m confident I can eat in a week. The problem is, within a few days of going to the store, I still have half the bunch of bananas left, but they are all brown. Hence, the many recipes I’ve been cookin’ up lately using banana, like my 6 ingredient paleo pancakes, or my gluten-free banana bread.
Flourless High Protein Banana Oat Muffins
Today’s recipe, high protein banana oat muffins, are a perfect breakfast on the go or morning/afternoon snack that’ll give you a bit of protein to keep you full until the next meal. These muffins are not very sweet, which makes them perfect for a snack rather than a dessert or sweet-tooth demolisher. I love banana and nut butter combined, (who doesn’t), so these banana oat muffins are delectable with a smear of nut butter on top, especially when they’ve been warmed first. The nut butter gets gooey and really brings out the delicious banana flavor of the muffins. But, no fear if you don’t want to add the nut butter, they taste great without as well.
Why So High in Protein?
These muffins are only 90 calories each, with a powerful punch of 8g protein per muffin. They are flour free, oil and butter free, and healthy enough to eat as a pre or post workout snack. The recipe uses greek yogurt, egg whites, and a bit of protein powder. These 3 ingredients combined add the perfect amount of protein to your banana oat muffin without becoming overkill. And don’t worry, you can’t taste the protein powder whatsoever. There are only 2 scoops in the entire recipe, so you don’t have to worry about that odd aftertaste protein powder can leave.
All right, enough babble about the banana oat muffins. Time for the recipe!
Nutrition Info per 1 muffin:
90 calories: 8g protein, 12g carbs, 1g fat, 2g fiber, 5g sugar 169g sodium
- 2 bananas
- 1.5 cups oats
- 1 cup greek yogurt (I used fage 0%)
- 1.5 cups egg whites
- 2 scoops vanilla protein powder
- 1-2 tbsp cinnamon
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 6 packets stevia (can be omitted)
- Preheat oven to 350 degrees
- Line a 12 muffin tin pan with paper cups or spray with cooking spray
- Mash bananas until they become a lumpy liquid consistency
- Add greek yogurt, egg whites, vanilla, and stir
- In a separate bowl, add the dry ingredients and whisk
- Combine the dry ingredients with the wet ingredients and stir until mixed well
- Add the batter to the muffin tin until all 12 cups are filled 2/3 to the top
- Bake for 16-18 minutes
- Let cool for 15 minutes
- ENJOY and try not to eat all 12 in one sitting
Thank you so much for trying my recipe and supporting my blog. Let me know how the recipe worked for you and if you enjoyed these High Protein Banana Oat Muffins!
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