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Banana Oatmeal Protein Muffins

Banana Oatmeal Protein Muffins

Snack
Prep Time
15min
Cook Time
25min
Servings
1
Calories
556
Chef's Note

For the best texture, don't overmix the batter after adding the walnuts. These muffins freeze exceptionally well for up to 3 months. For variety, you can substitute the walnuts with dark chocolate chips, blueberries, or chopped dried fruit. The recipe is designed to make 5 identical muffins, with each muffin providing the exact nutritional content listed.

Tags
protein
meal prep
freezer-friendly
breakfast
snack
banana
oatmeal
make ahead
microwave
healthy
Ingredients

  • 1 medium ripe banana

  • 1/3 cup rolled oats

  • 1 scoop (30g) vanilla whey protein powder

  • 1 large egg

  • 1/4 cup Greek yogurt

  • 1 tablespoon almond butter

  • 1 tablespoon honey

  • 2 tablespoons almond milk

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 1 tablespoon chopped walnuts

Instructions
  • 1

    Preheat your oven to 350°F (175°C) and line a muffin tin with 5 paper liners or spray with non-stick cooking spray.

  • 2

    In a blender, combine 1 medium ripe banana, 1/3 cup rolled oats, 1 scoop (30g) vanilla whey protein powder, 1 large egg, 1/4 cup Greek yogurt, 1 tablespoon almond butter, 1 tablespoon honey, 2 tablespoons almond milk, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt.

  • 3

    Blend on medium speed until the mixture is smooth and well combined, about 1-2 minutes. Stop and scrape down the sides as needed.

  • 4

    Fold in 1 tablespoon of chopped walnuts with a spatula.

  • 5

    Divide the batter evenly among the 5 prepared muffin cups, filling each about 3/4 full.

  • 6

    Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

  • 7

    Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

  • 8

    Once completely cooled, store one muffin for immediate consumption and place the remaining 4 muffins in freezer-safe containers or bags for future use.

  • 9

    To reheat frozen muffins, microwave for 30-45 seconds or until warmed through.

Nutrition Information (per serving)
556
Calories
35g
Protein
63g
Carbs
19g
Fat
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