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

Method:

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!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.