2 1/2 large ripe bananas
1 cup oats
2 cups oat flour (ground up oats)
4 Eggland’s Best Egg Whites
1/2 cup of plain greek yogurt
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 scoop of vanilla protein powder (I use Jay Robb)
1/3 cup of chopped dark chocolate (70% or higher) chocolate pieces or dark chocolate chips
Directions:
Preheat oven to 375 degrees and grease a muffin tin or line it with muffin tin wraps. Mash bananas and mix with egg whites and yogurt and then thoroughly mix in oats and oat flour, and all other ingredients! Blend well – batter should be gooey and not runny. If you need more moisture you can add a little bit of water. Place 2 heaping spoonfuls into each muffin tin and then bake for 15-20 minutes or until toothpick comes out clean! Makes 12 nice-sized muffins! They are so decadant they are almost like Cupcakes! Using gluten-free oats would make these completely gluten-free. With the oats, the banana, and the protein powder, it’s like you’ve got all the elements of a perfect breakfast to power your day!!!
These are very tasty, and make a great quick breakfast with a protein shake. I omitted the protein powder, dh is allergic, and did not have chocolate chips :(. Mine did not come out as “fluffy” but I did not have baking powder, so used baking soda only.
So even with some missing ingredients, these are fantastic, thanks!
*:D!
YummmO!!!
~ this is such a happpy way to disguise protein powder!
ThanX!
hmmmm not so sure about these yet, I didnt have 4 egg whites so used 2 eggs instead and my baking soda was really old, mine didnt come out real fluffy either, they could have been left in a littel longer for me i think. This is my first recipe I made off here 🙂 . Maybe I am just not used to the lack of sugar etc etc 🙂
Loved these! Have made them twice – first batch didn’t come as fluffy either but used whole eggs 😉 Second batch, I mixed pb chips and choc chips – Yummy! Thanks Jodelle and Cathe ♥
These muffins are delicious! But I must confess a few changes first. To begin with, the zero sugar frightened me into adding 1/4 cup of sugar (still tame compared to most muffin recipes! 😉 ) And since some people complained about the rising, I substituted one of the cups of oat flour with a cup of whole wheat flour. I omitted the protein powder, mostly because I had none on hand, but used a scoopful of oat bran which is packed with fiber and protein. Lastly, I kept the egg yolks in, also, but beat the whites separately, so that they were nice and fluffy, and then added them in last. This helps to give a lighter texture to the muffin. They rose beautifully for me, and tasted perfect (still not very sweet, even with the added sugar).
Yeah, the key is egg whites and adequate baking powder to make them rise. I am gluten intolerant and my husband is not so finding a muffin we can both eat is challenging – but these are his favorite and I love them too. I promise you will find all the sweetness you need with the 2 and half bananas!
Jodelle,
These are sooo yummy! I added cinammon (4tsp) to add some sweetness (and antioxidants) and shopped walnuts (for crunch and Omega-3) and I plan to replace my morning oatmeal with this much yummier option! (I think I will also add some dried cranberries next time for a bit more sweetness and fun!)
LOVE them! Thanks, Jodelle, for another stellar recipe!!!
Jodelle,
Thank you for sharing the recipe. They are yummy! My 3 children love them too!
These are very tasty, and make a great quick breakfast with a protein shake. I omitted the protein powder, dh is allergic, and did not have chocolate chips :(. Mine did not come out as “fluffy” but I did not have baking powder, so used baking soda only.
So even with some missing ingredients, these are fantastic, thanks!
*:D!
YummmO!!!
~ this is such a happpy way to disguise protein powder!
ThanX!
hmmmm not so sure about these yet, I didnt have 4 egg whites so used 2 eggs instead and my baking soda was really old, mine didnt come out real fluffy either, they could have been left in a littel longer for me i think. This is my first recipe I made off here 🙂 . Maybe I am just not used to the lack of sugar etc etc 🙂
Loved these! Have made them twice – first batch didn’t come as fluffy either but used whole eggs 😉 Second batch, I mixed pb chips and choc chips – Yummy! Thanks Jodelle and Cathe ♥
These muffins are delicious! But I must confess a few changes first. To begin with, the zero sugar frightened me into adding 1/4 cup of sugar (still tame compared to most muffin recipes! 😉 ) And since some people complained about the rising, I substituted one of the cups of oat flour with a cup of whole wheat flour. I omitted the protein powder, mostly because I had none on hand, but used a scoopful of oat bran which is packed with fiber and protein. Lastly, I kept the egg yolks in, also, but beat the whites separately, so that they were nice and fluffy, and then added them in last. This helps to give a lighter texture to the muffin. They rose beautifully for me, and tasted perfect (still not very sweet, even with the added sugar).
Yeah, the key is egg whites and adequate baking powder to make them rise. I am gluten intolerant and my husband is not so finding a muffin we can both eat is challenging – but these are his favorite and I love them too. I promise you will find all the sweetness you need with the 2 and half bananas!
Jodelle,
These are sooo yummy! I added cinammon (4tsp) to add some sweetness (and antioxidants) and shopped walnuts (for crunch and Omega-3) and I plan to replace my morning oatmeal with this much yummier option! (I think I will also add some dried cranberries next time for a bit more sweetness and fun!)
LOVE them! Thanks, Jodelle, for another stellar recipe!!!
Jodelle,
Thank you for sharing the recipe. They are yummy! My 3 children love them too!