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 of 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!
You may also like these bliss balls, this keto granola, or these protein overnight oats.
Ingredients:
- Ripe bananas
- Coconut oil
- Vanilla extract
- Peanut butter
- Honey
- Protein powder of choice
- Ground cinnamon
- Salt
- Oats
- Chocolate chips
- Nuts of choice (we used peanuts)
Here's How To Make Banana Oat 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.
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)
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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 Oat Muffins Recipe
Ingredients
- 3 small ripe bananas, mashed
- 1 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- ⅓ cup peanut butter
- ⅓ cup honey
- 2 scoops protein powder of choice (we used Isopure whey protein)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 cup oats
- ½ cup sugar free dark chocolate chips (about 100 grams)
- ⅓ cup unsalted peanuts
Instructions
- 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 your Banana Oat Muffins.
Notes
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Samantha Kegley says
I'm so glad I decided to make these!! This is an easy recipe and you can swap out sugars/chips/protein powder based on what you have! I ended using half honey, half sucralose and Isopure fudge brownie whey protein powder. My whole family loved these and felt like they were having dessert while also getting in some fruit and oats. You can taste all the different flavors even if you choose a chocolate protein base and I added a little nutmeg for more spice. I'm glad I let them cool completely as they are very moist and need to set. I wanted to freeze them but I believe the moisture would mess them up. I will make a triple batter and just freeze the batter for defrosting and baking later.
Briana says
This feedback is so wonderful to hear!! We will be reshooting this recipe soon and this is helpful for us to know going forward! ☺️ Thank you so much for the kind words!
Elaine @ Dishes Delish says
These look totally delicious!! Thanks for sharing!
bdebolt says
Thanks Elaine!!
Michelle Barton says
Look amazing. Can't wait to try!
bdebolt says
Let me know what you think Michelle!!