High Protein Banana Muffins
A fan favourite.. banana bread… but with a twist! This banana muffin recipe is made with oat flour making it naturally gluten free. In addition, it has the added benefit of whey protein powder which adds a nice texture as well as a satiating, protein boost.
These banana muffins make a great food option at ….
Pre or Post Workout: This banana bread recipe is perfect for a pre or post training snack; It is a great source of carbs & protein, but low in fat (optimal training macros!).
Breakfast: Top 1-2 muffins with your favourite nut or seed butter for a yummy breakfast option
Afternoon Snack: Pair with a coffee or tea for an afternoon pick-me up!
1 cup oat flour
1/4 cup Whey Protein (vanilla or unflavoured)
1 tsp baking powder
1/2 tsp baking soda
2 tbsp ground flax
1 tsp cinnamon
1/4 tsp salt
1 large banana, mashed
1 tsp vanilla extract
1/4 honey or maple syrup
Extras: chocolate chips, blueberries, coconut shreds
Preheat your oven to 350 degrees. Mix dry ingredients together in a medium mixing bowl.
Whisk the egg white in a bowl until soft peaks form. In a separate medium-sized bowl, combine remaining wet ingredients. Fold in the egg white.
Add dry ingredients into wet, being careful not to over-mix. Pour into a greased muffin pan or square baking dish (to make a banana loaf). Bake for approximately 20 minutes. Let cool for 10 minutes.
Banana bread will keep for up to 5 days in an airtight container.