These soft banana muffins are made with blended oats instead of flour, plus Greek yogurt and eggs, so they are more filling than a bakery muffin. A scoop of protein powder is optional; the muffins work without it. They are made in a blender in minutes, keep for days, and freeze well, which makes them a great grab-and-go breakfast. A good way to use up spotty bananas too.

Banana Oat Protein Muffins

Soft banana muffins made with blended oats, Greek yogurt and eggs, with optional protein powder. Blender batter, freezer friendly.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups rolled oats 180 g; use certified gluten-free oats if needed
2 large ripe bananas very spotty, about 1 cup mashed
2 large eggs
0.75 cup plain Greek yogurt 180 g
0.25 cup maple syrup or honey
1 tsp vanilla extract
0.33 cup vanilla protein powder about 30 g, optional; or add 1/4 cup more oats
1 tsp baking powder
0.5 tsp baking soda
1 tsp ground cinnamon
0.25 tsp salt
0.33 cup chocolate chips or chopped walnuts

Equipment

1 Blender
1 12-cup muffin tin
1 Paper liners

Method

Heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.
Blend the oats in a blender until they turn into a fine flour, about 30 seconds.
Add the bananas, eggs, Greek yogurt, maple syrup, vanilla, protein powder (if using), baking powder, baking soda, cinnamon and salt. Blend until smooth, scraping down the sides once.
Stir in most of the chocolate chips by hand. Divide the batter between the muffin cups and scatter the rest of the chips on top.
Bake for 18 to 22 minutes, until risen and a toothpick in the centre comes out clean.
Cool in the tin for 10 minutes, then move to a rack. They are soft when warm and firm up as they cool.