Ingredients
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2 large ripe bananas, mashed
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2 eggs
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1 cup Greek yogurt (or dairy-free yogurt)
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¼ cup honey or maple syrup
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1 tsp vanilla extract
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1 ½ cups oat flour (or blended oats)
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½ cup protein powder (vanilla or unflavored)
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1 tsp baking soda
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½ tsp baking powder
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½ tsp cinnamon
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Pinch of salt
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Optional: chocolate chips, nuts, or chia seeds for texture
Instructions
1. Preheat & Prep
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Preheat oven to 350°F (175°C).
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Line a muffin tin with liners or spray with nonstick spray.
2. Mix Wet Ingredients
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In a large bowl, mash bananas.
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Whisk in eggs, yogurt, sweetener, and vanilla.
3. Add Dry Ingredients
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Stir in oat flour, protein powder, baking soda, baking powder, cinnamon, and salt.
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Mix until just combined (don’t overmix!).
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Fold in any optional add-ins.
4. Bake
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Spoon batter evenly into muffin cups (about ¾ full).
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Bake for 18–22 minutes, or until a toothpick comes out clean.
5. Cool & Store
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Let cool in the pan for 5 minutes, then transfer to a wire rack.
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Store in an airtight container for up to 4 days, or freeze for up to 2 months.