Banana Blueberry Protein Oat Muffins
The perfect companion to eggs and sausage or a light snack
Servings: 12
Calories: 150kcal
Equipment
- Muffin tin
- Oven
Ingredients
- 2 Over-ripe bananas
- 3 cups Rolled oats
- 59 grams Protein powder like Orgain Sport vanilla
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1 cup Ripple milk
- 2 eggs
- 2 tbsp Ground flaxseed meal
- 1 cup Blueberries (raw)
- 1 tsp Vanilla extract
- 1 tsp Kosher salt
Instructions
- Mash ripe bananas until creamy (with lumps is ok)
- In a medium bowl, combine all wet ingredients except blueberries, mix
- In a large bowl, combine all dry ingredients, mix
- Then add the wet to the dry, mix but don't over mix, and let the batter rest for 30 minutes. Heat up oven to 350 or 375 for more golden on the outside. NOTE: You need to let the batter rest so the oats have time to expand and absorb a bit of liquid
- Fold in blueberries carefully, don't over mix
- Grease muffin tin - pop in the over for 5 minutes. Then, add batter to muffin tins, filling to the top line of each
- Bake for 30 minutes or until 200 degrees internal temp. Alternatively, you can also bake these at 350 for 30 minutes if you plan to reheat them later. Refrigerate once cooled. I recommend popping them into the air fryer 5 min at 400 - this gives them a nice outer crunch