Banana Oat Protein Muffins
Six flourless muffins of oat flour, banana and whey, with walnuts through them.
32 min
6 servings
Difficulty 2/5
Breakfast · Morning snack
Prep 12 min · Cook 20 min
Three ripe bananas do most of the sweetening, so there are only two tablespoons of honey in the whole batch. Oat flour replaces wheat flour one for one here, and the batter is mixed only until it comes together — overworking it makes the muffins tough.
Per serving
270
kcal / serving
Ingredients
Written for 6 servings. Change the servings to rescale every amount.
Oat Flour
150 grams
Whey Protein Powder
1 scoop (30 grams)
Baking Powder
2 teaspoons (9.2 grams)
Cinnamon, ground
1 teaspoon (2.6 grams)
Salt
1 pinch
Banana
3 medium (354 grams)
Chicken Egg, whole
2 medium (102 grams)
Milk 2.5%
80 milliliters
Honey
2 tablespoons (42 grams)
Walnuts
40 grams
Steps
Heat the oven to 180 C and line a 6-hole muffin tin with paper cases. Mix the oat flour, protein powder, baking powder, cinnamon and salt in a bowl.
3 min
Mash the bananas well with a fork — the riper and darker they are, the sweeter the muffins. Beat in the eggs, milk and honey.
5 min
Fold the wet mix into the dry one and stop as soon as no dry flour is left. Chop the walnuts and fold in most of them, keeping some back.
3 min
Divide between the cases and press the rest of the walnuts into the tops.
2 min
Bake for 18-20 minutes, until a skewer comes out clean. Oat flour and whey both dry out fast, so take them out as soon as the skewer is clean.
20 min
Cool in the tin for 10 minutes before lifting them out — they are fragile while hot.
10 min
Serving suggestion
Good warm with a cup of coffee, or split and spread with peanut butter.
Storage
Keeps 3 days in a closed container at room temperature, or a week in the fridge. They freeze well.
Notes
Blended rolled oats work in place of oat flour — 150 g of oats gives 150 g of flour.
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