Banana Oat Muffins

I’m *finally* back with a recipe!  Banana Oat Muffins 1

Since Marshall and I have moved up north to the Davidson area [while our new house is being renovated], I’ve had to do a lot more meal planning and packing my lunches. There are days when I have to leave the house at 6 am, and don’t get home until 7:30 pm…. a very long day indeed.

I was pretty good at packing my lunches, but the one thing I always had trouble with was SNACKS!

I needed the snacks to be portable, room temperature stable, and {of course} tasty!

Banana Oat Muffins 2

These muffins fit the bill perfectly! I made an initial test batch, but I wasn’t happy with the result… (too dry). But after a little experimenting with the recipe and technique, a moist and delicious muffin was born.

At about 110 calories per muffin it is a very filling, fiber rich mid-morning or afternoon snack!

Banana Oat Muffins 3

Banana Oat Muffins

Print this recipe!

Yield: 18 muffins

Ingredients

  • 4 very ripe bananas
  • 3 eggs
  • 1/4 cup plain greek yogurt
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 2 cups rolled oats
  • 1/2 cup coconut flour
  • 1 scoop protein powder (preferably vanilla)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoons baking soda

Directions

Preheat oven to 400 degrees F. Prepare a muffin tin with liners and spray liners lightly with coconut oil spray.

In a blender, place all ingredients, except for baking powder and baking soda, in the order listed. Blend until smooth.

Finally, add in the baking power and baking soda, and pulse batter an additional 2 – 4 times.

Pour batter into the prepared liners about 2/3 of the way full.

Bake for 9 – 11 minutes, or until a toothpick comes out {mostly} clean.

*Important* do not over bake!

Adapted from Toned and Fit

Nutrition per 1 muffin

  • 110 calories – 19 g carbs – 4 g protein – 2 g fat

Banana Oat Muffins 4

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