Ingredients
- 2-3 overripe bananas
- 2 eggs
- 1/3 cup honey or maple syrup
- 1/2 cup milk (any type)
- 1 cup rolled oats
- 1/2 cup flour (whole wheat or almond flour)
- 1 scoop protein powder
- 1 teaspoon baking powder
- Pinch of salt
- Cinnamon or nutmeg (optional)
- Nuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin or line with muffin liners.
- Mash the bananas in a large bowl until smooth.
- Add eggs, honey or maple syrup, and milk; stir until combined.
- In another bowl, mix oats, flour, protein powder, baking powder, salt, and spices.
- Gradually combine the dry ingredients with the wet mixture until just mixed.
- Pour the batter into the muffin tin and top with nuts or chocolate chips if desired.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
These muffins can be frozen for up to three months. Store in an airtight container for up to three days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian