- Katie Schaffer
Banana Chocolate Chip Protein Muffins
These banana chocolate chip protein muffins are everything you crave in classic banana bread but with the added bonus of protein and no refined sugar. These muffins are made from rolled oats resulting in a completely flourless yet hardy muffin. They are perfect for an on-the-go breakfast or a healthy dessert.
I’ve never been one to skip breakfast. I find that if I skip breakfast, I am much hungrier in the afternoon causing me to eat way too many calories. But who has time to make breakfast every single morning? Um, not me. That is way too much work and to be quite honest, I don’t want to put in that much effort. Queue muffins. I make one batch of these muffins, freeze them, and take one or two out in the morning and viola, breakfast is done. It almost sounds too good to be true but don’t worry they aren’t!
I am always trying to find more ways to incorporate oats into my diet. Oats are one of the most nutrient-dense grains out there. They are chalked full of antioxidants, vitamins, minerals, beta-glucan (soluble fiber), and of course, carbs. The combination of these nutrients can help reduce LDL cholesterol, reduce blood sugar and insulin levels, and help you stay fuller longer. They are seriously a powerhouse. What can’t they do?
The sweetness of the banana and the hardiness of the oats will leave you wanting more and more. Be careful you might become addicted! But don't worry, these are guilt free!
Now, let's get baking.
You Will Need:
3 cups rolled oats
1 tbsp cinnamon
3 scoops protein powder (of your choosing)
1 tsp baking powder
2 ½ tbsp chia seeds
1 ½ cup coconut milk, unsweetened
2 tbsp – ¼ cup honey (depending on desired sweetness level)
3-4 overripe bananas (preferably blackened)
1 tbsp vanilla extract
½ cup dark chocolate chips
Instructions:
Preheat the oven to 350°F. Brush a 12-cup muffin tin with coconut oil and set aside.
In a medium sized bowl, combine the chia seeds, coconut milk, honey, and vanilla. Set aside for at least five minutes or until the chia seeds start to thicken the mixture.
In small bowl, mash the bananas with a fork until they start to reach a paste-like consistency. Set aside.
In a large bowl, combine the oats, protein powder, baking powder, and cinnamon.
Once the milk mixture has thickened, add the mashed banana and chocolate chips and stir until combined. Pour the milk mixture into the dry ingredients and mix until all the oats are thoroughly coated.
Scoop mixture evenly into the prepared muffin tin about ¾ of the way full. Bake for 30-33 minutes or until the edges of the muffins are a deep golden brown. Allow the muffins to completely cool before transferring them into a storage container.
Happy Eating!
Notes:
If you like a sweeter muffin, you will need to add more honey.
Be sure to use blackened bananas. Most people think that blackened bananas are moldy or inedible. However, this is not the case. Bananas are sweetest when they are overripe or black and will allow you to use less added sweetener.
To make vegan, sub honey for maple syrup and use a vegan or plant-based protein powder. I like to use unflavored collagen. I also recommend using an unflavored or vanilla protein powder.
These muffins do not rise. The amount of mixture you scoop into the muffin tin will be the size of the muffin.
Storage: Store in an air-tight container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for 3 months (preferably in a Ziplock freezer bag). I always freeze these muffins and then take one or two out when needed.
Reheating: From frozen, pop in the microwave for 30-45 seconds each. They come out like they are hot out of the oven. Or you can thaw them the night before by placing them in the fridge.
Original recipe developed from: https://www.eatingbirdfood.com/baked-oatmeal-cups-4-ways/