Banana Protein Muffins

These protein banana muffins are a delicious breakfast or snack with 8g of protein per muffin! Perfect for using up ripe bananas too.

Course Snack

Cuisine American

Prep Time 10

Cook Time 12

Servings

Calories 106kcal

Preheat the oven to 180C/350F and prepare your non-stick or silicon muffin tray. Our muffin tray holes are ½ cup.
In a bowl, add the bananas and mash together with a fork until it is a pulp.
Add the eggs, ricotta, protein powder & vanilla. Stir well to combine.
Next add in the oat flour, baking powder, cinnamon and salt. Stir again to combine.
Divide the mixture between 12 muffin holes. This is a runny batter, it can be helpful to use a cookie scoop to divide the batter.
Sprinkle a few rolled oats on top of each muffin.
Bake in the oven for 12-14 minutes until they are golden brown. They are cooked when they are coming away from he edges of the pan and bounce back if you lightly tap them on top.
Remove from the oven and allow to cool for a few minutes in the muffin tray. Then gently remove them and allow them to cool completely on a baking rack.

Tips & Suggestions

We used vanilla flavoured whey protein isolate for the protein powder in this recipe. We usually buy the Bulk Nutrients or Isopure brand. It is best to use a vanilla flavour as the protein powder provides some of the sweetness to this recipe.

We used a 1/2 cup non-stick muffin tray in this recipe, which is smaller than a cafe style muffin. If your muffin tray holes are smaller or larger, you may make more or less muffins and you may also need to adjust the cooking time.

Oat flour is easily made at home using rolled oats. You can use a food processor or blender to grind them to a flour like consistency. In Australia, you can buy oat flour in the supermarket flour aisle, along with the other alternative flours. In the US, you can buy it here.

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.