Do you prefer something sweet or savory for breakfast? What about when it comes to muffins? Well, I’m here to tell you that these are the only Oatmeal Banana Nut Muffins you need to make this week.
I like muffins packed with protein, veggies and banana! These Oatmeal Banana Nut Muffins pack the right amount of sweetness and 12g of protein per muffin!
Let’s chat Pumpkin Seed Protein for a minute.
It’s ideal for those seeking a non-animal protein source without common allergens, plus it’s also a good source of zinc and magnesium. The mildly nutty flavor along with the smooth texture of this plant-based protein powder makes it perfect for baked goods!
Ready to add some Pumpkin Seed Protein to your baked goods?
Use code ‘TIARA’ the next time you shop with Now Foods and receive 20% your entire purchase through Dec. 31,2021! #nowwellness
Have a family member who’s gluten-free or diary-free? Then these muffins are for you! I love how dense they are and pair perfectly with an egg scramble. I can picture making these for camping or hiking trips this summer.
Smearing a little nut butter on one side would take these muffins to the next level. But then you know how I feel about nut butter! Espically Now Fodds Salted Caramel Cashew Butter! Which has me thinking! I might need to whip up a batch of my own.
If you give this a try let me know what you think! Not a fan of nuts? I’ve got to covered. Swap those pecans out for chocolate chips! Easy like Sunday morning.
Oatmeal Banana Nut Muffins
- 2 ¾ cups rolled oats
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 45 g Pumpkin Seed Protein
- 3 medium overly ripe banana, mashed
- 2 eggs
- 1/4 cup light brown sugar, packed
- 1/4 cup almond milk
- 1/3 cup pecans, coarsely chopped
- Preheat oven to 350° F. Spray or line a 12-cup muffin tin.
- Use 3/4 cups rolled oats, make oat flour in a highspeed blender by blending oats until you have a flour-like consistency.
- Combine reminding 2 cups of oats, flour, baking powder, baking soda, and Pumpkin Seed Protein.
- In a separate bowl, mix banana, eggs, sugar, milk, and vanilla. Combine the wet and dry mixtures. Fold in pecans. Evenly scoop batter into lined muffin tin.
- Bake for 30 minutes or until muffins are lightly brown. Store in the fridge for up to a week.
5 Baked Goods to need to make stat!
- Easy Peanut Butter Chocolate Chip Scones
- The Ultimate Oatmeal Bar
- Gluten-Free Zucchini Bread
- Coconut Chocolate Oatmeal Bars
- Fig Scones with BUBS Naturals MCT OIL Powder
While the Pumpkin Seed Protein was provided by Now Foods, opinions are 100% my own.