No-Sugar-Added Double Banana Oat Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

No-Sugar-Added Double Banana Oat Muffins

YOUR SOLIN GENERATED RECIPE

No-Sugar-Added Double Banana Oat Muffins

Enjoy these moist, naturally sweet muffin bites packed with double bananas, hearty oats, and an extra protein boost from whey and Greek yogurt. With hints of cinnamon and a light lift from egg whites, they make a balanced option for any meal of the day, delivering satisfying flavor and clean energy in every bite.

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NUTRITION

364kcal
Protein
35.7g
Fat
2.4g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats (27 g)

2 medium Bananas (236 g total)

2 large Egg Whites (66 g total)

1/4 cup Nonfat Greek Yogurt (60 g)

1 scoop Whey Protein Isolate (30 g)

1 teaspoon Baking Powder (4 g)

1 teaspoon Ground Cinnamon (2.6 g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease with a nonstick spray.

  • 2

    In a large bowl, mash the two bananas until smooth.

  • 3

    Add the egg whites and nonfat Greek yogurt to the mashed bananas and whisk until well combined.

  • 4

    Mix in the rolled oats, whey protein isolate, baking powder, and ground cinnamon. Stir until the mixture is just combined.

  • 5

    Divide the batter evenly among the prepared muffin cups.

  • 6

    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

  • 7

    Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

  • 8

    Enjoy these muffins as a balanced, protein-rich option for breakfast, lunch, or dinner.

No-Sugar-Added Double Banana Oat Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

No-Sugar-Added Double Banana Oat Muffins

YOUR SOLIN GENERATED RECIPE

No-Sugar-Added Double Banana Oat Muffins

Enjoy these moist, naturally sweet muffin bites packed with double bananas, hearty oats, and an extra protein boost from whey and Greek yogurt. With hints of cinnamon and a light lift from egg whites, they make a balanced option for any meal of the day, delivering satisfying flavor and clean energy in every bite.

NUTRITION

364kcal
Protein
35.7g
Fat
2.4g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats (27 g)

2 medium Bananas (236 g total)

2 large Egg Whites (66 g total)

1/4 cup Nonfat Greek Yogurt (60 g)

1 scoop Whey Protein Isolate (30 g)

1 teaspoon Baking Powder (4 g)

1 teaspoon Ground Cinnamon (2.6 g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease with a nonstick spray.

  • 2

    In a large bowl, mash the two bananas until smooth.

  • 3

    Add the egg whites and nonfat Greek yogurt to the mashed bananas and whisk until well combined.

  • 4

    Mix in the rolled oats, whey protein isolate, baking powder, and ground cinnamon. Stir until the mixture is just combined.

  • 5

    Divide the batter evenly among the prepared muffin cups.

  • 6

    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

  • 7

    Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

  • 8

    Enjoy these muffins as a balanced, protein-rich option for breakfast, lunch, or dinner.