Ingredients
Scale
- 2 cups rolled oats (old fashioned oats)
- 2 scoops (approx. 60g) vanilla or chocolate whey/casein protein powder
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 medium ripe bananas, mashed
- 2 large eggs
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips or fresh blueberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 12-slot muffin tin with non-stick cooking spray or line them with silicone liners. In a large mixing bowl, whisk together the rolled oats, protein powder, baking powder, cinnamon, and salt until well combined.
- In a separate medium bowl, mash the bananas until they are smooth. Whisk in the eggs, almond milk, and vanilla extract. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. If you are using chocolate chips or fruit, fold them in gently at the end.
- Divide the batter evenly among the 12 muffin cups. They should be nearly full as they do not rise significantly. Bake for 18 to 22 minutes, or until the tops feel firm to the touch and a toothpick comes out clean. Let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 25 minutes