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Oatmeal Banana Nut Muffins

Oatmeal Banana Nut Muffins

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Cook Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350° F. Spray or line a 12-cup muffin tin.
  2. Use 3/4 cups rolled oats, make oat flour in a highspeed blender by blending oats until you have a flour-like consistency.
  3. Combine reminding 2 cups of oats, flour, baking powder, baking soda, and Pumpkin Seed Protein.
  4. 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.
  5. Bake for 30 minutes or until muffins are lightly brown. Store in the fridge for up to a week.