Ingredients
2 ripe bananas, mashed (about 1 ½ cups)
1 cup rolled oats
¾ cup milk (dairy-free or low-fat)
1 cup protein powder (vanilla or unflavored)
2 large eggs
¼ cup almond butter (smooth or crunchy)
1 tsp vanilla extract
2 tsp ground cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
Optional toppings: extra rolled oats, shredded coconut
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners
Whisk mashed bananas, milk, eggs, almond butter, and vanilla in a large bowl
In a separate bowl, combine oats, protein powder, cinnamon, baking powder, baking soda, and salt
Fold dry ingredients into wet ingredients until just combined
Fill each muffin liner about ¾ full with batter
Sprinkle optional toppings like oats on top
Bake 18-22 minutes until golden brown and a toothpick comes out clean
Cool in the tin 5 minutes, then transfer to a wire rack
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for 2 months
Swap protein powder with flour or additional oats for a lower-protein version
Add chocolate chips, walnuts, or chia seeds for customizations
Reheat in the microwave for 20-30 seconds before serving
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg