It’s the second recipe for protein week! Chocolate banana protein muffins… nom. I know I always say this, but: these are so easy!!!! You literally blend all of the ingredients together and then bake them. If you want some extra oomph for your muffins, you could add chopped dates, coconut, peanut butter, or, oh, just about whatever your heart desires.
These little dudes are super dense and feel like a treat without being overly sweet or rich. They’re packed with protein powder and fiber from the oat bran, making them a great morning snack, or even breakfast if you have a couple.
Just a note, if you have a silicone muffin “tin” or silicone liners, definitely use those for this recipe! Apparently baked goods made with oats are prone to sticking, so silicone will make your life much easier.
Aren’t my silicone liners adorable? I got them from my Mumma for my birthday. Thanks, Mumma! Her and my dad got me a whole mixing bowl full (literally) of baking and cooking supplies, which are slowly making appearances on the blog. (The aqua and white linen napkins that keep serving as a backdrop, for instance.) I need to take a picture in my new apron. It’s pretty cute.
Chocolate Banana Protein Muffins
Recipe adapted from Dashing Dish
Servings: Makes 12 muffins
- 1 over-ripe banana
- 3/4 cup egg white
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 3/4 cup oat bran
- 2 scoops chocolate protein powder (I used Genuine Health Vegan Proteins Plus Double Chocolate)
- 1/4 cup turbinado sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray or use silicone liners.
- Using a blender or immersion blender, mix all of the ingredients together until smooth.
- Divide mixture evenly between 12 muffin tins.
- Bake for 15-18 minutes, or until toothpick comes out clean.