Ingredients
1 1/2 cups oat flour
1 cup vanilla whey or plant-based protein powder
1 cup mashed ripe bananas (3 medium)
1 cup diced fresh strawberries
1/2 cup Greek yogurt (or plant-based yogurt)
1/4 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons coconut oil or melted butter
1/3 cup milk of choice (dairy or plant-based)
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners
In a large bowl, whisk oat flour, protein powder, baking powder, baking soda, cinnamon, and salt
In another bowl, mix mashed bananas, Greek yogurt, honey, eggs, and vanilla
Combine wet and dry ingredients until just incorporated
Gently fold in strawberries
Divide batter into prepared muffin cups, filling 2/3 full
Bake for 20-22 minutes or until golden and a toothpick comes out clean
Cool in the tin for 5 minutes, then transfer to a wire rack
Notes
Store in an airtight container at room temperature for 2 days or refrigerate for 5 days
Freeze baked muffins in a single layer for up to 3 months
For vegan version, use plant-based protein and egg replacer (e.g., flax eggs)
Adjust sweetness by reducing honey/maple syrup or using a different protein powder
- Prep Time: 15
- Cook Time: 22
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 6g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg