I tell you what, you put protein in something and people think it’s the greatest thing alive. That is the only reason I made banana protein muffins. That, and also because I like to grab and go most work mornings. So, here you have it folks, my Banana Protein Muffins that have given me more hell than I ever expected….
Bananas are always one of the fruits we have in our house. We go in spurts when we eat bananas. There are weeks that I have them every day. There are weeks when I don’t touch them. Those weeks are the weeks when they get so brown that I need to freeze them for later use. Breads, smoothies, muffins, and NICECREAM are just a few of the ways that I use them up in our house. This recipe came about as I looked into my fridge and decided I needed to get rid of at least 1/4 of the bananas in my fridge. Yes, I had 2 large bundles just waiting for me to turn them into something delicious. So, Banana Protein Muffins are born.
Speaking of things I need to get rid of, I had a small amount of vegan protein powder in my cupboard that I figured I could throw in here for an extra hit of protein. Since I was doing that, I said hey, how about I go ahead and use gluten free oats instead of regular all purpose flour to make these gluten free and add MORE protein. Boom. A couple of binding ingredients, something to sweeten it up, a leavener, and we have a recipe on our hands.
These are allergy free from the most common allergies. They are free of soy, eggs, dairy, gluten, and nuts. I completely screw that up when I slather these halves with peanut butter, but I don’t have that allergy, so if you do, obviously don’t do that.
Let’s get into how we make these, mm-kay? Preheat the oven to 350 degrees farenheit. Grab a muffin tin that can make 12 muffins.
To start, take about 1 1/2 cups of rolled oats and add them to a blender. Blend them into a flour. If you have regular oat flour at home, use that and completely skip this step. Add the flour to a bowl along with the protein powder, baking powder, and salt. Set these ingredients aside while you get the wet ingredients going.
Grab the ripe bananas, peel them, and add them to a bowl. Mash with a fork until mushy. To that add the almond milk, tahini, maple syrup, and the maple extract. Mix well again until combined. Next, add the dry ingredients to the wet ingredients and mix well.
Grab an ice cream scoop and scoop into lined muffin tins and fill to 3/4 of the way full. Bake for 40-45 minutes until browned and a toothpick comes out clean. Let these cool until you start enjoying them. They set up more as they cool.
Cut these in half and hit them with whatever spread you enjoy. Vegan butter and peanut butter are a few of my favorites.
I hope you all love this recipe. 10 ingredients makes it pretty straight forward and quick. They are full or protein, flavor, healthy fats. Let me know what you all think. If you make this recipe please be sure to tag me on Instagram and Facebook @plantiful_grub so I can see your creations. Don’t forget to leave a comment so I can read your thoughts.