Description
These Viral Protein Muffins are a delicious and healthy snack or breakfast option packed with natural sweetness from bananas and applesauce, enhanced with protein powder and wholesome oat flour. They offer a perfect balance of nutrients for an energizing start to your day or a fulfilling snack any time.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup or honey (optional, for sweetness)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
Dry Ingredients
- 1 1/2 cups rolled oats (blended into oat flour, or use store-bought oat flour)
- 1/2 cup vanilla or chocolate protein powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup mini chocolate chips or nuts (optional for added texture)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups to prevent sticking.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth to ensure an even texture in the muffins.
- Combine Wet Ingredients: Stir in the applesauce, maple syrup or honey, and vanilla extract into the mashed bananas until well combined for natural sweetness and flavor.
- Add Eggs: Add the eggs to the wet mixture and whisk until the batter is smooth and well incorporated, which helps bind the muffins.
- Mix Dry Ingredients: In a separate bowl, combine the oat flour, protein powder, baking soda, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring carefully until fully combined to form your muffin batter.
- Add Milk: Pour in the milk and mix until the batter achieves a smooth consistency, ensuring easier rising and moisture retention.
- Optional Add-ins: Fold in the mini chocolate chips or nuts if you want added texture and a bit of extra flavor in your muffins.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for the muffins to rise.
- Bake Muffins: Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean, signaling doneness.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely for the best texture.
Notes
- Using ripe bananas enhances the natural sweetness and flavor of the muffins.
- You can substitute milk with any dairy-free alternative like almond, soy, or oat milk.
- For a vegan version, replace eggs with flax eggs and ensure the protein powder is plant-based.
- The optional chocolate chips or nuts add texture but can be omitted for a cleaner protein boost.
- Muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
