Easy Banana Protein Muffins

Name: Easy Banana Protein Muffins
Total time: 40 min
Yield: 6 servings
Ingredients: 2 cups rolled oats, gluten-free (180 g); 2 tsp baking powder (9.2 g); 1/2 tsp baking soda (2.3 g); 4 scoops protein powder (80 g); 4 medium bananas (472 g); 2 large eggs (100 g); 3/4 cup plain whole milk Greek yogurt (170.25 g); 3/4 teaspoon maple syrup (5 g); 1 tsp vanilla extract (4.2 g); 1 tsp cinnamon (2.3 g); 1 tsp kosher salt (1.2 g); 12 sprays avocado oil cooking spray (12 g); 12 medium hard-boiled eggs (528 g); 3 cups raspberries (369 g)

Banana oat muffins blitzed in the food processor, portioned with hard-boiled eggs and raspberries so breakfast hits 37g of protein without thinking.

40 minServes 6breakfast high-protein sweet

466

Calories

37g

Protein

48g

Carbs

15g

Fat

Per serving, calculated from exact quantities.

Printable recipe sheet

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Gather

Ingredients

Tap to check off as you gather · serves 6

Cook

Method

1
Heat the oven to 350°F (176°C).
2
Process the rolled oats with both leaveners and the protein powder until they resemble a fine flour.
3
Mash the bananas in a large mixing bowl.
4
Add the Greek yogurt and eggs to the bananas, followed by maple syrup, vanilla, cinnamon, and salt. Mix until uniform.
5
Fold the oat mixture into the banana mixture just until no dry pockets remain.
6
Coat a 12-cup muffin pan with the avocado oil spray and divide the batter evenly among the wells.
7
Bake for 20 to 25 minutes, until the edges are golden, then cool the muffins completely.
8
After cooling, move the muffins into a sealed container. For one portion, plate 2 muffins, add 2 hard-boiled eggs, and measure ½ cup raspberries.

Renee's note

“Let the muffins cool completely before closing the storage container. Keep the hard-boiled eggs and raspberries refrigerated separately, and use the eggs within 1 week.”

Renee's tweak

A spring-loaded scoop makes it easier to divide the batter cleanly and keep the muffins even.

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