Give the banana bread trend a break, and make these Banana Oat Muffins instead! Seriously….like, right now.
I promise, you need these in your life. With all the flavor of banana bread you love, these muffins are handheld and convenient – super crucial when you’re wrestling kids around all day. Just me?
Even better, they’re full of protein. I used Nuzest, of course. If you want to join me, feel free to use code: thekellykathleen at checkout. Totally no pressure, but you won’t regret it if you do! As always, I appreciate your support.
Now, where was I? Oh, yeah! Not only are these Banana Oat Muffins high in protein, but they’re also vegan and gluten-free to meet all your baking and allergen needs!
All you need to do is preheat. your oven, and line muffin tins. Then, whisk together your wet ingredients until they’re just combined and super fluffy. Next, fold in your dry ingredients, and spoon the batter into your muffin tins. Be sure to fill them to the top for extra fluffy mufffins!
Bake them for 18 minutes or until a toothpick can be inserted and come out clean. Finally, let them cool for 10 minutes before you transfer them to a wire rack to cool completely, and dig in! I promise you, they won’t last long.
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Banana Oat Muffins
High protein, gluten-free, and vegan, these easy Banana Oat Muffins are the perfect healthy breakfast or easy snack!
- 2 flax eggs 2 tbsp ground flax mixed with 5 tbsp water
- 1/2 cup plain dairy-free yogurt such as Silk or Siggi's
- 1 cup banana mashed
- 1/4 cup maple syrup
- 1 1/2 tsp vanilla extract
- 1 3/4 cups oat flour
- 1 serving Nuzest USA vanilla probiotic protein code: thekellykathleen, **alternatively, use more oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
Preheat your oven to 375 degrees F, and prepare your muffin tin with muffin liners.
In a large bowl, whisk together the wet ingredients until well combined and fluffy.
Fold in the dry ingredients until just combined.
Spoon the batter into your prepared muffin tins, making sure to fill them to the top.
Bake the muffins for 18 minutes or until a toothpick can be inserted and come out clean.
Let the muffins cool for 10 minutes before removing them from the tin and placing them on a cooling rack to cool completely.
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