YOUR SOLIN GENERATED RECIPE
High-Protein Banana Oat Muffins
Wholesome muffins baked with mashed bananas and protein-rich Greek yogurt, offering a soft, cake-like texture that melts in your mouth.
INGREDIENTS
1 medium bananas
0.5 cup rolled oats
0.5 cup non-fat Greek yogurt
0.5 scoop vanilla protein powder
1 large eggs
0.5 tbsp maple syrup
1 tsp vanilla extract
1 tsp baking powder
1 tsp ground cinnamon
0.25 tsp sea salt
PREPARATION
Preheat your oven to 350°F and line a 12-cup muffin tin with parchment paper liners.
Add the rolled oats to a high-speed blender and pulse until they reach a fine, flour-like consistency.
In a large mixing bowl, mash the three bananas thoroughly with a fork until they are mostly smooth.
Whisk the eggs, Greek yogurt, maple syrup, and vanilla extract into the mashed bananas until the mixture is well combined.
Fold in the oat flour, vanilla protein powder, baking powder, cinnamon, and sea salt until just incorporated into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters of the way full.
Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.