High-Protein Banana Oat Muffins

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These plant-based muffins are soft, fluffy, and naturally sweetened with ripe bananas for a wholesome breakfast or snack you'll actually look forward to!

Prep Time10

Cook Time16

Course: Breakfast, Snack

Servings: muffins

Calories: 118kcal

Equipment

12-cup muffin pan

Ingredients

Dry Ingredients

¾ cup rolled oats (for the oat flour)
¾ cup white whole wheat flour
½ cup vanilla plant-based protein powder
2 tbsp hemp seeds
1½ tsp baking powder
½ tsp baking soda
¾ tsp salt
1 tsp ground cinnamon

Wet Ingredients

3 very ripe bananas, mashed
½ cup unsweetened soy milk
¼ cup plain or vanilla soy yogurt
2 tbsp maple syrup
1 tsp vanilla extract
1 tbsp ground flaxseed (for flax egg)
2½ tbsp water

US Customary - Metric

Instructions

Preheat the oven to 375℉ (190℃). Line or lightly grease a 12-cup muffin pan.
In a small bowl, stir together 1 tbsp ground flaxseed with 2½ tbsp water to make the flax egg. Set aside to thicken.
Make the oat flour by adding the oats to a blender or food processor and pulse until it resembles a powdery, flour-like texture.
Combine the dry ingredients: In a large mixing bowl, whisk together the oat flour, white whole wheat flour, protein powder, hemp seeds, baking powder, baking soda, salt, and cinnamon.
Mix the wet ingredients: In a separate bowl combine the mashed bananas, soy milk, soy yogurt, maple syrup, vanilla extract, and flax egg.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for 10 minutes to allow the oats and protein powder to hydrate.
Divide the batter evenly between the 12 muffin cups. (Optional topping: sprinkle a few oats on top prior to baking.)
Bake at 375℉ (190℃) for 6 minutes, then reduce the oven temperature to 350℉ (176℃) and bake 10-12 minutes more until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

Nutrition