Banana Oatmeal Protein Muffins

Brown banana protein muffins with chocolate chips sitting on a cooling rack beside a plate of chocolate chip muffins.

With 7 grams of protein each, these muffins are loaded with goodness, from the whole-wheat flour, the almond flour, oats, banana, and chocolate chips! You are going to want to make these on repeat (like me)!

Prep Time20

Cook Time16

Total Time36

Servings: muffins

Author: Danika Vanderpyl

Equipment

1 muffin pan

Ingredients

Dry Ingredients

1 ½ cups whole-wheat flour
1 cup almond flour
1 cup rolled oats
¾ cup sugar cane sugar or coconut sugar
¼ cup ground flax seeds
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

2 bananas
2 eggs
¼ cup water
½ cup oil I use olive oil

Add In

¾ cup chocolate chips

Instructions

Preheat the oven to 425°F (215 °C) and line a muffin tin with paper liners or grease it well.
In a large bowl, place the whole-wheat flour, almond flour, rolled oats, sugar, ground flax seeds, cinnamon, baking powder, baking soda, and sea salt; whisk together well.
In another bowl, place the banana, eggs, water, and oil. Mash the banana and stir everything together well. Add this banana mixture and the chocolate chips to the flour mixture and fold just until mixed; do not overmix.
Divide the batter evenly into the muffin tin. I make this batter into 12 large muffins. Bake at 425°F (215 °C) for 8 minutes, then turn the oven down to 375°F (190 °C) and bake for another 7-8 minutes until the muffins are fully baked. Allow the muffins to cool in the pan for 5 minutes, then transfer to a rack to finish cooling.

Notes

I created this recipe by converting one of my most loved protein recipes on this snack website into muffins. You may also love these banana oat bars!!

Nutrition