Looking for a quick, tasty breakfast or snack? Try my Banana Nut & Oat Breakfast Muffins for a satisfying, protein packed breakfast. These muffins are completely flourless, and eggless. They’ll be ready in less than 30 minutes!
Hey guys! This recipe may not be new to some of you, but when I originally wrote it back in March or 2016, I took the photos on my phone. The recipe came to be in a traditional Pantry Grubs style (my old handle and website name), in that I had some overripe bananas in the fridge, and I didn’t want to waste them by throwing them away. I also didn’t want to make a traditional banana bread and instead wanted to make something full of protein that was a little healthier than your average muffin. Boom, the first time I made these Banana Nut & Oat Breakfast Muffins they were a success. Easy, tasty and healthy. We make them all the time now, and a couple friends who enjoy the recipe make them too. 🙂 Love to spread the love!
A couple of weeks ago, Chamere and I reshot this to give you guys some really gorgeous photos of these muffins! We bring you, a new and improved recipe for Banana Nut & Oat Breakfast Muffins!
Here’s What You Need To Make Banana Nut & Oat Breakfast Muffins:
- Ripe bananas
- Coconut oil
- Vanilla extract
- Peanut butter
- Protein powder of choice
- Ground cinnamon
- Chocolate chips
- Nuts of choice (we used peanuts)
Here’s Some More Recipes You Might Like:
- Low Carb Dark Chocolate Nut Bars (Vegan)
- Low Carb Skillet Banana Bread with Chocolate Chips
- Keto Strawberries and Cream ‘Oatmeal’ or Spiced Apple ‘Noatmeal’ (Hemp Porridge)
Here’s How To Make Banana Nut & Oat Breakfast Muffins:
Preheat the oven to 400 degrees Farenheit and grease a muffin tin.
Mash up the ripe bananas in a large bowl. You can use a fork. You just want to be able to mix all of the ingredients together easily and this creates a nice base.
Add in the melted coconut oil and vanilla extract, then the honey and peanut butter and mix until smooth.
Add in the whey protein, cinnamon and salt, mix again.
Add in the oats, nuts and chocolate chips and mix.
Spoon the mixture into your greased muffin tin.
Garnish the top with chocolate chips.
Place in the oven for 15 – 20 minutes until browned.
Let cool for about 5-10 minutes then remove from pan and enjoy!! I store them in an airtight container on the counter or fridge for up to a week.
Let us know if you’ve tried these, or plan to try them! Feel free to share with your friends!
Until next time,
Briana & Chamere
Banana Nut and Oat Breakfast Muffins
- 3 small ripe bananas, mashed
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/3 cup peanut butter
- 1/3 cup honey
- 2 scoops protein powder of choice (we used Isopure whey protein)
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 cup oats
- 1/2 cup sugar free dark chocolate chips (about 100 grams)
- 1/3 cup unsalted peanuts
- Preheat the oven to 400 °F and grease a muffin tin. Mash up the ripe bananas in a large bowl until well mashed.
- Add in the melted coconut oil and vanilla extract, then the honey and peanut butter and mix until smooth. Add in the whey protein, cinnamon and salt, mix again.
- Add in the oats, nuts and chocolate chips and mix. Spoon the mixture into your greased muffin tin. Garnish the top with chocolate chips.
- Bake for 15 – 20 minutes until browned. Let cool for about 5-10 minutes then remove from pan and enjoy.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.