Name: Banana oat Greek yogurt muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup rolled oats; 3.5 oz ripe banana, peeled; 1/2 cup nonfat Greek yogurt; 2 large egg whites; 2 tbsp vanilla whey protein powder; 2 1/4 tsp honey; 1/2 tsp vanilla extract; 3/4 tsp baking powder; 3/4 tsp ground cinnamon; 1/4 tsp salt

Nutrition

Per serving

551 calories

Protein: 42g; 30% of calories
Carbs: 85g; 61% of calories
Fat: 5g; 8% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 350°F. Line 3 wells of a standard muffin tin with paper liners.
Add the oats to a blender and process for 30 to 60 seconds until they reach a fine, flour-like consistency.
Add the banana, Greek yogurt, egg whites, honey, vanilla, protein powder, baking powder, cinnamon, and salt to the blender with the oat flour. Pulse until the batter is smooth and the banana is fully incorporated.
Divide the batter evenly between the 3 prepared muffin liners. Bake for 20 to 22 minutes until the tops are golden and a toothpick inserted into the center comes out clean. Done when golden and set.
Let the muffins rest in the tin for 5 minutes to set before removing them. Serve warm or at room temperature.

Nutrition

Ingredients

Instructions

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