Banana & Oat Flour Protein 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!

Ingredients

•  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 egg

• 1 tsp vanilla extract 

• 1/4 honey or maple syrup

• Optional: 1/4 cup dark chocolate chips, coconut shreds, raisins or chopped dates
  

Directions

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.

Recipe will keep for up to 5 days in an airtight container.

Nutrition (for 1/8 recipe):

155 calories, 25g carbohydrates, 11g sugar, 2g fiber, 5g protein, 2g fat, 166mg sodium, 56mg calcium, 0.75mg iron, 107mg potassium