These healthy banana protein muffins are high in protein and low in sugar and are perfect for breakfast or a healthy snack! Made with protein powder, Greek yogurt and naturally sweetened with banana, these muffins are a great option pre or post workout too. They're quick and easy to make and perfect for meal prep! {Gluten-free & vegetarian}
12 servings: Prep Time 10 mins Cook Time 20 mins Total Time 30 mins
Ingredients: 2 cups oats (can use quick or rolled) 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup 1 cup mashed banana (about 2 very large overripe bananas) 1 cup plain 0% Greek yogurt 2 eggs 1 teaspoon vanilla extract 2/3 cup mini dark chocolate chips
Instructions Preheat oven to 350 degrees F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners. Place the oats in the food processor and pulse until the oats are finely ground. Add the remaining ingredients to the food processor other than the chocolate chips. Blend until everything is combined and the oats are mostly smooth. Stir in the chocolate chips until evenly distributed. You may wish to reserve a few chocolate chips to poke into the top of each muffin. Divide batter equally among the muffin cups, and bake for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let the muffins cool completely before removing them from the tin.
Healthy Banana Protein Muffins
These healthy banana protein muffins are high in protein and low in sugar and are perfect for breakfast or a healthy snack! Made with protein powder, Greek yogurt and naturally sweetened with banana, these muffins are a great option pre or post workout too. They're quick and easy to make and perfect for meal prep! {Gluten-free & vegetarian}
12 servings:
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Ingredients:
2 cups oats (can use quick or rolled)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup
1 cup mashed banana (about 2 very large overripe bananas)
1 cup plain 0% Greek yogurt
2 eggs
1 teaspoon vanilla extract
2/3 cup mini dark chocolate chips
Instructions
Preheat oven to 350 degrees F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners.
Place the oats in the food processor and pulse until the oats are finely ground.
Add the remaining ingredients to the food processor other than the chocolate chips. Blend until everything is combined and the oats are mostly smooth.
Stir in the chocolate chips until evenly distributed. You may wish to reserve a few chocolate chips to poke into the top of each muffin.
Divide batter equally among the muffin cups, and bake for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let the muffins cool completely before removing them from the tin.
Nutrition
Calories: 174kcal
Carbohydrates: 23g
Protein: 9g
Fat: 5g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 1g
Cholesterol: 37mg
Sodium: 250mg
Potassium: 244mg
Fiber: 3g
Sugar: 7g
Vitamin A: 53IU
Vitamin C: 2mg
Calcium: 125mg
Iron: 1mg