Banana Protein Muffins

• 份量: 12

配料

3 ripe bananas

2 eggs

3/4 cup Greek yogurt

1 tsp vanilla extract

2 cups Old-fashioned oats (or 2 cups oat flour)

2 tsp baking powder

1 tsp baking soda

Chocolate chips (measure with your heart)

步骤

Preheat oven to 350°F and grease or line a muffin tin.

In a large bowl, mash the bananas until smooth. Add in eggs, Greek yogurt, and vanilla. Stir until just combined.

If using whole oats, blend them into a fine flour using a blender or food processor.

Add oat flour, baking powder and baking soda to the banana mixture. Stir gently until just incorporated—don’t overmix!

Fold in chocolate chips.

Scoop batter into prepared muffin tin. Top with extra chocolate chips if you’re feeling fun (always yes).

Bake for 14–18 minutes, or until a toothpick comes out clean or with just a few moist crumbs.

Let cool in the pan for 5–10 minutes before transferring to a wire rack.

备注

Store muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.

These freeze beautifully! Wrap individually and freeze up to 3 months. Reheat in the microwave or toaster oven.

Great as-is or sliced in half and topped with Greek yogurt, almond butter or peanut butter.

Dairy-free? Use a plant-based yogurt like coconut or almond, and opt for dairy-free chocolate chips.

Gluten-free? These are naturally gluten-free if you use certified gluten-free oats.

Extra protein? Add in a scoop of protein powder.

No blender? Use store-bought oat flour or pulse oats in a food processor until fine.

https://themomnutritionist.com/sunday-meal-prep-may-11-2025/