Protein muffins are delicious treats that are easy to make, similar to my CHOCOLATE AND BLUEBERRY MUFFINS but different in the batter because they don’t have the classic ALL-PURPOSE MUFFIN BATTER, but rather a dairy-free batter made mainly of bananas and egg whites.
Delicious protein muffins with oat flour, enriched with chocolate chips that never hurt! The banana in the batter makes the muffins soft and delicious, a variant of my Banana and Walnut Muffins, in which I used all-purpose flour while here I replaced it with oat flour!
If you’re an athlete and love protein breakfasts, you can’t miss my protein muffin recipe, although I absolutely recommend you also try my PROTEIN PANCAKES and Pancakes with Protein Powder!
If you’re following a specific diet and don’t want to give up on sweets, you might also be interested in the recipe for the PROTEIN PUDDING, perfect for indulging every now and then without consuming too much sugar!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
If you liked this protein muffin recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 bananas (ripe)
- 7 oz egg whites
- 2/3 cup oat flour
- 1/4 cup sugar (or erythritol)
- 1/2 cup oat flakes
- 1 tsp peanut butter
- Half packet baking powder
- chocolate chips (or shards)
Tools
- 6 Cupcake Liners
Preparation
Peel the bananas.
Cut the bananas into pieces and gather them in a bowl.
Mash the bananas with a fork to obtain a homogeneous puree. To make this task easier, choose rather ripe bananas.
Add a tablespoon of peanut butter.
Also add all the egg whites and mix with a hand whisk to blend the mixture.
Finally, add the dry ingredients to the mixture.
Pour in the sugar, flavored oat flour, oat flakes, and baking powder.
Mix with the whisk to obtain a smooth and homogeneous batter.
Pour the mixture into cupcake liners.
Bake the protein muffins in a fan oven or air fryer at 300°F for 15 minutes.
Once ready, let them cool completely before serving them sprinkled with a little powdered sugar.
Storage
Store the protein muffins under a glass cake dome for up to 4 days.
