YOUR SOLIN GENERATED RECIPE
Baked Banana Bread Muffins with Walnuts
Oven-baked banana muffins made with protein-rich Greek yogurt and hearty oat flour, topped with crunchy toasted walnuts for a satisfying breakfast.
INGREDIENTS
0.5 cup egg whites
0.5 cup nonfat Greek yogurt
30 gram vanilla protein powder
0.25 cup oat flour
1 medium banana
0 ounce walnuts
0.5 tsp baking powder
0.25 tsp ground cinnamon
0.25 tsp sea salt
PREPARATION
Preheat your oven to 350°F (175°C) and line three slots of a muffin tin with silicone liners.
In a medium mixing bowl, mash the ripe banana with a fork until it reaches a smooth consistency.
Add the egg whites and nonfat Greek yogurt to the bowl, whisking until the wet ingredients are fully incorporated.
Sift in the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Roughly chop the walnuts and fold half of them into the muffin batter.
Divide the batter evenly between the three prepared muffin liners and sprinkle the remaining walnuts on top.
Bake for 22 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool for 5 minutes before serving.