Protein Boost Oat Muffins

Preparation time

0 m

Let’s prepare the oven by preheating it to 165°C (~340°F). Don’t forget to generously grease a muffin tray with non-flavoured oil and set it aside or use muffin silicone tray.
Now, using a mixer, let’s mix together the oat, the almond flour, baking powder, protein powder, ground flaxseed, coconut shredded and cinnamon.
Next, in a medium-sized bowl, let’s whisk together the ripe bananas and the oat milk.
Now, on low speed, we’ll gently fold the dry ingredients into the wet mixture until there are no more pockets of flour.
Carefully pour the batter into our muffin tray or baking cups. We’re going to pop it into the oven and bake for 30 minutes approx.
To check if it’s done, insert a toothpick into the center – it should come out clean with just a few moist crumbs clinging to it. Keep an eye on it, as baking times can vary.
Once it’s done, take the cupcakes out of the oven and let them cool in the pan. After that, gently remove them from the muffin tray and let it cool completely on the wire rack before serving.
Enjoy!
Now, when it comes to storing our delicious banana muffins, you can keep it covered at room temperature for up to 2 days, or refrigerate it for up to 1 week. Trust me, it tastes even better on the second day when all the flavors have had a chance to meld together.

What I love about this recipe is that it works perfectly as a snack or even as breakfast. You can add any fruits you feel like.