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Oatmeal Banana Nut Muffins

Oatmeal Banana Nut Muffins

Cook Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12 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.
Keyword muffins