There are so many things to love about this one-bowl oatmeal protein muffin recipe: It’s low in sugar, flexible with substitutions, and includes three incredible sources of protein (nut butter, chia seeds, and flaxseed). But best of all—these muffins are seriously delicious.
Things You'll Need
The peanut butter-banana base can be adapted to suit many different palates. Applesauce works in place of bananas and any nut butter can pinch-hit for peanut butter.
Set your oven to 375 degrees Fahrenheit and grease the muffin pan. Use coconut oil, vegetable oil spray, or butter to grease your pan.
Next, mash the bananas in a large mixing bowl.
Thoroughly combine all the remaining ingredients with the bananas.
Fill muffin cups with batter to the top. A 3-ounce ice cream scoop works perfectly for evenly distributing batter into pans. This is the time to add optional toppings such as chocolate chips or banana chips.
Bake for 25 minutes. Then cool on a rack.
Store refrigerated in an airtight container for 3 to 5 days. Or freeze in a single layer, inside a zip-top freezer bag.