Breakfast can sometimes be difficult to incorporate into your day, especially if you’re running behind, have nothing in the pantry that’s fast enough, or are just someone who just doesn’t bother with it. Unfortunately, by skipping breakfast, you will end up setting yourself up for a day of where your stomach does the thinking and when that donut comes by your desk, you end up swallowing it down whole.
But not anymore!
These Banana Protein Muffins are not your grocery store or Dunkin Donut style of a muffin. These are packed with nothing but goodness and are, in turn, good for you. These pack 5 grams of protein per muffin with enough allowance for you to have at least two of them to not only feel good about eating them, but to also start your day off right.
Bring on the morning breakfast!
• 3 Small, Ripe Bananas, Mashed
• 1 ¼ cup Old-Fashioned Oats, Blended Into Flour
• ¼ cup White Whole Wheat Flour
• 1 Scoop Vanilla Whey Protein Powder (We use Optimum Nutrition 100% Whey Protein Vanilla Ice Cream)
• 6 tablespoons Egg Whites (We go back and forth with brands but we always purchase the carton of liquid egg whites)
• 2 tablespoons Vanilla Unsweetened Almond Milk
• 2 ½ tsp Baking Powder (we use Rumford Aluminum Free)
• 1 tsp Baking Soda
• 2 tablespoons Light Brown Sugar
• 1 tsp Ground Cinnamon, Not Leveled
• 1 tsp Vanilla Extract (optional)
• Measuring Spoons
• Large Mixing Bowl
• Blender or Food Processor
• Dry Measuring Cups
• Large Plastic Mixing Spoon
• Liquid Measuring Cup
• Flat Spatula
• 12 Cup Muffin Pan
• Muffin Cups
Preheat oven to 350 degrees Fahrenheit.
What you will want to do first is to mash up your bananas in the large mixing bowl to a consistency of where you only have several small chunks of banana that couldn’t get entirely mashed. You can use a fork or a masher for this. We tend to favor the fork only because it’s smaller and the prongs can really get the majority of the bananas. Measure out the egg whites and add to the banana. At this point, you can add vanilla if you want to. By keeping it out, you will just taste more of the banana so it’s really all in what flavor you want to taste more of. Measure out the almond milk and pour into the bowl as well.
Next, measure out your oats and then place them into a blender or food processor. Blend them until they have a consistency of flour. Add them to the banana mixture. Measure out your one scoop of protein powder. You do NOT level this. For a reference on what your scoop should look similar too, see the image below. Pour into the banana and oat mixture.
Now mix everything together until each ingredient is well incorporated.
Set aside and prepare your muffin pan. You don’t need to spray or oil anything down. You just need to put a muffin cup into each cavity and you’re done with the pan preparation. Phew! ;D
Next, spoon the batter into each cup making sure all 12 are as equal as possible.
Place pan into the oven and bake for 15-20 minutes, or until a toothpick comes out clean. Allow to cool for several minutes and place on a plate on your counter so that you can quickly grab your breakfast.