12 servings
High-Protein Banana Oat Muffins
BakingIngredients
200 g Grains (oats)
123 g Yogurt (Greek, plain, nonfat)
2 large Egg (whole, raw, fresh)
2 medium (7" to 7-7/8" long) Bananas (raw)
4 tablespoon Peanut butter (smooth style, with salt)
3 tbsp Honey
1 1/2 tsp Leavening agent (baking powder, double acting, phosphate)
1 tsp Spices (cinnamon, ground)
1 tsp Vanilla extract
Instructions
1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2
Mash the bananas in a large bowl until smooth.
3
Add the eggs, Greek yogurt, peanut butter, honey, and vanilla. Mix until well combined.
4
Stir in the oats, baking powder, and cinnamon until evenly distributed. Let the batter rest for 5 minutes so the oats absorb moisture.
5
Divide batter evenly among the 12 muffin cups.
6
Bake for 20–22 minutes until the tops are set and a toothpick comes out clean.
7
Cool in the pan for 5 minutes, then transfer to a wire rack. Store in the fridge for up to 5 days.
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