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Banana Oatmeal Breakfast Muffins with Walnuts

Banana Oatmeal Breakfast Muffins with Walnuts

Breakfast
Prep Time
15min
Cook Time
25min
Servings
1
Calories
444
Chef's Note

For the best flavor, use bananas that are very ripe with brown spots. If you don't have oat flour on hand, make your own by processing rolled oats in a food processor until finely ground. These muffins freeze well for up to 3 months - just microwave for 30 seconds to reheat!

Tags
breakfast
high-protein
lactose-free
banana
oatmeal
walnuts
meal-prep
baking
Ingredients

  • 1/3 cup rolled oats

  • 1/4 cup oat flour

  • 1 medium ripe banana

  • 3 large egg whites

  • 1 scoop (25g) vanilla protein powder

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 1 tablespoon maple syrup

  • 2 tablespoons chopped walnuts

  • 2 tablespoons almond milk (unsweetened)

  • 1/8 teaspoon salt

Instructions
  • 1

    Preheat your oven to 350°F (175°C) and line a muffin tin with 4 paper liners or lightly grease with olive oil.

  • 2

    In a food processor or blender, pulse 1/3 cup rolled oats until partially ground but still maintaining some texture.

  • 3

    In a medium bowl, mash 1 medium ripe banana until smooth.

  • 4

    Add 3 large egg whites to the mashed banana and whisk until well combined.

  • 5

    Stir in 1 tablespoon maple syrup, 1/2 teaspoon vanilla extract, and 2 tablespoons unsweetened almond milk.

  • 6

    In a separate bowl, combine the processed oats, 1/4 cup oat flour, 1 scoop (25g) vanilla protein powder, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt.

  • 7

    Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

  • 8

    Fold in 1 1/2 tablespoons of the chopped walnuts, reserving 1/2 tablespoon for topping.

  • 9

    Divide the batter evenly among the 4 muffin cups and sprinkle the remaining walnuts on top.

  • 10

    Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.

  • 11

    Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

  • 12

    Enjoy one muffin for breakfast and store the remaining three in an airtight container for future meals.

Nutrition Information (per serving)
444
Calories
28g
Protein
50g
Carbs
15g
Fat
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