Who doesn’t love banana bread, or banana bread muffins! These individual serves of an Aussie breakfast favourite deliver on both flavour and nutrition, with a decent amount of protein per serve thanks to the Aussie Bodies FIT Whey Protein, plus a little fibre thanks to the oat flour — which, by the way, is just rolled oats that you’ve ground up in your blender.
This recipe makes eight muffins. Each muffin provides approximately 146 calories, 6 grams of protein, and ten grams of carbohydrates — of which two grams is fibre and four grams is sugar.
If you’d like to make them a little sweeter, feel free to add 3-4 tablespoons of honey, maple syrup, coconut sugar, or erythritol, but keep in mind that will change the above numbers a little. And if you like these banana bread muffins, check out my healthy (but indulgent) PB & Choc Chip Protein Cookies.
What You’ll Need:
2 large overripe bananas, mashed
1 large egg, whisked
1/4 cup extra virgin olive oil
1 tsp vanilla essence
1 heaped scoop Aussie Bodies FIT Whey Protein Powder, vanilla flavour
3/4 cup oat flour
pinch sea salt
1 1/2 tsp baking powder
1 tsp ground cinnamon
handful of banana chips or chopped walnuts, to top, optional
Preheat the oven to 180 degrees Celsius.
Combine the mashed banana, egg, olive oil, and vanilla essence in a bowl and combine well.
In a separate bowl, combine your dry ingredients — the Aussie Bodies FIT Whey Protein Powder, oat flour, sea salt, baking powder and cinnamon — and then pour in the banana mix and stir through.
Line a muffin tray with paper liners, pour in the batter, and top with walnuts or banana chips if you’re using them. Bake for 15-20 minutes or until they are cooked through and just turning lightly golden.
Remove from the oven and leave to cool, then enjoy with a cup of coffee, a mug of your favourite herbal tea, or just on their own!