Ingredients
Scale
- 2 cups oat flour (blended rolled oats)
- 1/2 cup vanilla or chocolate protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large ripe bananas, mashed
- 1/2 cup plain Greek yogurt
- 1/4 cup pure maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips or blueberries
Instructions
- Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure easy removal.
- Step 2: Mix Dry Ingredients. In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt. Ensure there are no large clumps of protein powder remaining in the mixture.
- Step 3: Combine Wet Ingredients. In a separate medium bowl, mash the bananas until smooth. Whisk in the Greek yogurt, maple syrup, eggs, and vanilla extract until the mixture is well combined and creamy.
- Step 4: Create the Batter. Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins tough. Fold in the chocolate chips or blueberries at the very end.
- Step 5: Fill the Muffin Tin. Divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full to allow room for the muffins to rise during baking.
- Step 6: Bake and Cool. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 30 minutes
- Diet: Vegetarian