We always end up with extra fruit at our house– especially bananas. Between the two of us, we probably eat about ten a week (crazy, right?!) so I always buy more than we need. Typically, I use leftovers in protein pancakes on Sundays, but I found myself with a few leftovers from the previous week… and they were getting preeeeeetty brown. Instead of doing banana bread, I decided to do something a little different!
These banana protein muffins make a great snack on-the-go (and what prego doesn’t need a few snacks in the car!) or a nice pick-me-up for before/after workouts.
Banana Protein Muffins
Makes: About 24
3 Ripe bananas
4 Eggs (you can also substitute 1 1/2 cups of egg whites)
1 cup Plain low-fat greek yogurt (I used Chobani but you can use any brand)
1 1/2 cups Quick cook oats
4 scoops Vanilla protein powder (I use Quest for all of my baking)
1/4 cup Baking sweetener (I use Truvia. Your sweetener should equal 1/2 cup sugar)
2 tsp Baking powder
2 tsp Baking soda
1 tsp Cinnamon
Optional mix-ins: Walnuts, chocolate chips, flax seed (may need to add some water), chia seeds, etc. This might also work with other types of fruit.
- Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. I recommend using foil liners (spray those, too) as the oat mixture will stick to paper liners.
- Place all dry ingredients in your blender. Add eggs and yogurt. Blend until smooth. I like to pulse my dry ingredients quickly, especially when it comes to using oats as flour.
- Pour mixture into muffin tins (fill each about 3/4 full).
- Bake for 12-15 minutes, or until a toothpick comes out clean.
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Reblogged this on The Girl Behind the Mic.