This take on a breakfast favorite is a great way to use up old bananas and get added fiber from flax. The added yogurt will help keep these muffins moist but also acts as a leavening agent with baking soda.
Banana Oatmeal Protein Muffins
Serves: 12
Ingredients
- 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
- 2 cups gluten free rolled oats (non-gluten free will work fine too)
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup whey vanilla protein powder
- 2 large bananas, mashed
- 1 cup plain low fat greek yogurt
- 1 tsp vanilla extract
- 2/3 cup dark chocolate chunks
Directions
- Preheat oven to 350 degrees. Prepare a 12 hole muffin tin by spraying with non-stick cooking spray or by lining with silicone muffin liners.
- In a small bowl, prepare flax eggs and set aside for 5 minutes.
- In a blender or food processor, add the oats and blend until oats are finely ground.
- Add remaining ingredients, except flax eggs and chocolate chunks, to the blender. Blend the ingredients until it is well combined into a semi-smooth batter.
- Stir in flax egg and chocolate chunks until evenly distributed.
- Divide batter evenly into the 12 prepare muffin tin cups. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center of the muffins comes out clean.
- Let muffins cool completely before removing them from the muffin tin.
- Enjoy as is, or with a spread of nut butter on top.
Nutrition Facts per Serving:
- Calories: 263
- Protein: 11g
- Carbohydrate: 39g
- Cholesterol: 10mg
- Dietary Fiber: 5g
- Sodium: 258mg
- Fat: 7g
- Saturated Fat: 2g
- Sugar: 7g
Adapted from: Haute & Healthy Living
