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Protein banana muffins

Healthy and sugar free (ok - I did sprinkle just a little bit of coconut sugar on top!) These little muffins are the perfect snack to have lying around so you're not tempted to raid the cookie jar. They will last up to a week in the fridge in an airtight container.

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Ingredients

  • 1 3/4 cups of porridge oats

  • 3 large bananas, mashed

  • 1/4 cup of protein powder (vanilla flavoured) I used liberto

  • 1 cup of oat milk

  • 1/3 cup of ground cashews 

  • 1/4 cup of coconut oil

  • 1 tbsp baking powder

  • 1/4 tsp cinnamon

Method

Did you make this recipe? Hashtag plantbasedfitmama on instagram!

1.

Preheat oven to 180c and grease 12 muffin tin with a little plant based butter.
Use 1 of the cups of porridge oats to make flour by processing for about 45 seconds. You can add in the cashews to grind them up too. Keep the other 3/4 cup as whole oats.

2.

Combine the oat flour and cashews, additional oats, protein powder, baking powder and cinnamon in a large mixing bowl, stir well.

3.

Melt the coconut oil either in a pan or the microwave taking care not to burn it. Then add the mashed banana and oat milk, whisk together and then combine with the dry ingredients.

4.

Pour into the muffin tray, I added a bit of coconut sugar on top of each muffin. Bake for 25 minutes or until a knife comes out clean. Place on a wire rack to cool and enjoy!