High in protein and low in sugar, these healthy banana protein muffins are perfect for breakfast or a healthy snack. Made with protein powder, Greek yogurt and naturally sweetened with banana, these muffins are a great option pre or post workout too. They’re quick and easy to make and perfect for meal prep! {Gluten-free & vegetarian}
Table of Contents
Banana Oat Protein Muffins Recipe
Whether you’re looking for a great grab and go breakfast for busy mornings, or a delicious snack to boost your energy mid afternoon, these banana protein muffins will be your new favourite go-to muffin recipe!
Made from scratch with oats, bananas, Greek yogurt and chocolate chips, these healthy protein muffins are not only good for you, but they’re packed with moisture and are super tasty too. Think banana bread in a much more convenient and cuter muffin form!
They’re a great option to pack into lunchboxes for the whole family and you can whip up a big batch in a pinch to last throughout the week!
What’s not to love?!
For more protein-packed recipes, be sure to try my Banana Protein Pancakes and Blueberry Protein Muffins too!
Why We Love These Protein Powder Muffins
- Packed with protein: We get a boost of protein from the Greek yogurt as well as the eggs and protein powder. Each of these high protein banana muffins packs a powerful punch with 9 grams of protein per serving, which is higher than your typical muffin.
- Satisfying: The combination of the added protein protein and fibre makes these muffins both filling and satisfying, so they’re a great option for a quick breakfast, and are a perfect snack to see you through that mid-afternoon slump.
- Low in sugar: Naturally sweetened with bananas, and made with no refined sugar, each muffin has only 7 grams of sugar per serving! Especially ideal if you’re looking to satisfy your sweet tooth while watching your sugar intake.
- Great for weekly meal prep: These banana chocolate chip protein muffins have a great shelf life. Make up a batch on Sunday and enjoy them throughout the week. They also freeze beautifully too.
Ingredient Notes
- Oats: The oats are ground up in a blender to form an oat flour which makes these muffins higher in fibre and lower on the glycemic index. I’ve used both large flake oats and quick oats and they both work well, but quick tends to produce a smoother muffin consistency. Use certified gluten-free oats if you require oats that don’t have any potential cross contamination with gluten.
- Baking powder and baking soda: Added so that the muffins rise when they’re baked and have a light and fluffy texture.
- Protein powder: You can make these banana muffins without the protein powder, but I love to add it to baked goods for an extra boost of protein. The vanilla protein powder adds some extra sweetness too. You can use whey protein powder or vegan protein powder.
- Bananas: Use overripe yellow bananas for this recipe. They are naturally sweeter and will mash easily to form a smoother consistency.
- Yogurt: Use 0% plain Greek yogurt for another boost of protein. The recipe will work with a higher fat percentage yogurt too if that’s what you have on hand.
- Eggs: To bind the ingredients together. You can use chia or flax eggs as well if there are any egg intolerances.
- Chocolate chips: These work great as an add in and help contribute some extra sweetness as well! I like to use dark mini chocolate chips, but you can also use regular-sized chocolate chips.
Step by Step Instructions
- Preheat oven to 350 degrees F. Spray regular sized muffin pan with non-stick cooking spray or line 12 muffin tins with silicone muffin liners.
- Place the oats in the food processor and pulse until the oats are finely ground.
- Add the remaining wet ingredients and dry ingredients to the food processor other than the chocolate chips. Blend until everything is combined and the oats are mostly smooth.
- Stir in the chocolate chips until evenly distributed. You can also transfer the mixture into a large mixing bowl if you have a small food processor. You may wish to reserve a few extra chocolate chips to poke into the top of the muffins.
- Divide batter equally among each muffin cup, and bake muffins for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let them cool for several minutes before removing them from the tin.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips:
- These muffins aren’t overly sweet since they’re naturally sweetened with the bananas and protein powder. If you want a sweeter muffin, you may wish to add a couple tablespoons of honey or maple syrup. Personally, I find them sweet enough with the small bits of chocolate chips in each bite.
- Use overripe bananas (the brown spotty kind) for best results since the muffins are primarily sweetened with the banana. Overripe bananas tend to be sweeter and contribute a better flavour.
- I typically use whey protein powder for these muffins. You can also sub in a vanilla vegan protein powder if preferred.
- If making these muffins for babies, leave out the protein powder (and chocolate chips if you’re limiting added sugar). If you do leave out the protein powder, increase the amount of oats to 2.5 cups instead of 2 cups to prevent the muffins from being too moist and undercooked.
How to Store
Once you’ve baked your banana protein muffins, let them cool completely on a wire rack before transferring to an airtight container. They will keep well at room temperature for 2-3 days, and up to 5-6 days in the fridge.
Recipe FAQs
Yes, these muffins freeze really well. Once cooled, freeze them solid on a baking sheet before transferring to a freezer bag or container. Alternatively, you can wrap the individual muffins in plastic wrap or foil, before placing in a freezer bag to freeze. They will keep well for up to 3 months and can be defrosted at room temperature.
I like to use a vanilla flavoured protein powder to contribute some additional sweetness and flavour to the muffins. I typically use a whey vanilla protein powder for these muffins, but a vegan based one will work too.
For most children under the age of 16, it is not necessary for them to have protein powder, as they should be getting enough from their regular meals. If you feel that your child could use additional protein, speak with your doctor or a Registered Dietitian to discuss if protein powder is a good option to supplement their needs. They can tell you how much and what kind of protein is most appropriate for your child.
If you’re making these muffins for babies and younger children, I recommend leaving out the protein powder. If serving them to older children, you can skip the protein powder or keep it in. At the end of the day, the protein powder is divided among 12 muffins, so it’s not enough to amount to any significant negative impact unless your child is consuming a lot of extra protein from other sources.
Once again, speak with your health practitioner if you’re unsure. For more information on children and protein recommendations, check out this article.
Optional Add-Ins
The amazing thing about these muffins is that you can switch up the flavours and add-ins!
Try adding in any of the following:
- Blueberries for blueberry banana protein muffins
- Dried cranberries
- Raisins
- Hemp hearts
- White chocolate chips
- Chopped walnuts or pecans
- Sliced almonds
- Cinnamon
- Coconut flakes
Serving Suggestions
Serve these oatmeal banana protein muffins as a healthy breakfast, snack or sweet treat warmed up or at room temperature. You can serve them up by themselves or spread with some peanut butter or almond butter for some extra healthy fats.
They’re also delicious served along with a smoothie like this Strawberry Banana Smoothie Without Yogurt or Simple Green Smoothie, or with a glass of milk or milk alternative like almond milk.
Recipe Variations
- Another flavour muffin: Not a fan of banana? Try using pumpkin, sweet potato or extra apple sauce instead of the banana.
- Try a different flavour protein powder: Rather than vanilla, you can also experiment with chocolate protein powder or any other flavour you might have on hand.
- More protein: If you add more protein powder, you may need to add some extra liquid such as milk to thin out the muffin batter slightly.
- To make vegan: Sub in chia or flax egg for the eggs. Use a plant-based protein powder. Sub in a dairy-free yogurt for the Greek yogurt. Use vegan chocolate chips.
- If making these for babies: Leave out the protein powder and chocolate chips to limit added sugar, if desired. They’re still super moist and tasty!
- Without protein powder: If you choose to leave out the protein powder, add 2.5 cups of oats instead of 2 cups.
- Extra add-ins: Try adding hemp hearts, chopped walnuts, sliced almonds or unsweetened coconut to switch up the flavour and texture of these muffins.
What Readers Are Saying
“These are very good!! I did half vanilla, half pumpkin spice protein powder.” – Molly
“This is the best healthy muffin recipe!!!! I love my muffins. Thank you so much!” – Gatly
“These are delicious! I’ve tried so many kinds of high protein recipes in the past, but these truly taste great!” – Leanne
“Love it! Have made multiple times now with chocolate protein as that’s what I had in the cupboard and loved it! Thank you!” – Lucy
“Mmmm had to make A.s.a.p!! Very, very good! Love love love!!! – Jocelyn
“I’ve tried these using various flavors of Greek yogurt, whatever I might have in the fridge. Sometimes I mix raisins or blueberries in. Always turns out!” – Abbie
“Delicious muffins! I left the eggs out and replaced with some chia seeds. Added a good amount of cinnamon, too. I am very happy with how easy this recipe was to make with better than expected results.” – Kyra
More Healthy Recipes
- 3-Ingredient Protein Waffles
- Protein Overnight Oats
- Chocolate Protein Pancakes
- Protein French Toast
- Kodiak Protein Waffles
- Greek Yogurt Banana Muffins
- Blueberry Kodiak Cakes Muffins
- Almond Flour Blueberry Muffins
Did you make this recipe? Scroll down to leave a rating and review!
Banana Protein Muffins
Ingredients
- 2 cups oats (can use quick or rolled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vanilla protein powder
- 1 cup mashed banana (about 2 very large overripe bananas)
- 1 cup plain 0% Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup mini dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray regular sized muffin tin with non-stick cooking spray or line 12 muffin tins with silicone liners.
- Place the oats in the food processor and pulse until the oats are finely ground.
- Add the remaining ingredients to the food processor other than the chocolate chips. Blend until everything is combined and the oats are mostly smooth.
- Stir in the chocolate chips until evenly distributed. You may wish to reserve a few chocolate chips to poke into the top of each muffin.
- Divide batter equally among the muffin cups, and bake for 20-22 minutes, or until an inserted toothpick comes out clean. They should be slightly firm to the touch and lightly golden in some places. Let the muffins cool completely before removing them from the tin.
Video
Notes
- These muffins aren’t overly sweet since they’re naturally sweetened with the bananas and protein powder. If you want a sweeter muffin, you may wish to add a couple tablespoons of honey or pure maple syrup. I find them sweet enough with the small bits of chocolate chips in each bite.
- Use overripe bananas (the brown spotty kind) for best results since the muffins are primarily sweetened with the banana. Overripe bananas tend to be sweeter and contribute a better flavour.
- I typically use whey protein powder for these muffins. You can also sub in a vanilla vegan protein powder if preferred.
- I have the best results using silicone muffin liners when making these muffins. Paper liners don’t tend to work well since the muffins are fairly moist and tend to stick to the paper.
- If making these muffins for babies, leave out the protein powder (and chocolate chips if you’re limiting added sugar).
- If you do leave out the protein powder, increase the amount of oats to 2.5 cups instead of 2 cups to prevent the muffins from being too moist.
- If you prefer to make this recipe into a loaf, check out this recipe for Banana Protein Bread!
Sheri says
Hello, would plain yogurt work in replace of Greek yogurt?
Elysia Cartlidge says
I think it would work out okay, but the protein content will be lower. Let me know how it goes if you try it!
Serena says
Such a cool recipe! I’ve been looking for a good protein muffin to make that also uses Greek yogurt, so I am definitely gonna try this. Also– do you think there is a way I can make something very similar but instead a corn muffin variation? Replace oats with corn meal, no banana… what do you think? Might add honey and milk.
Elysia Cartlidge says
So glad you’re a fan of the recipe! Hmmm I have a couple of similar recipes that you might want to check out. They don’t have the protein powder but they do have the corn meal, Greek yogurt and honey. Check these out!
For cornbread: https://www.hauteandhealthyliving.com/cornbread-without-buttermilk/
For cornbread muffins: https://healthykidsrecipes.com/mini-cornbread-muffins/
Rosie says
I only had banana pudding flavored Greek yogurt and chocolate protein. Stilll tasted heavenly! THANK YOU!
Elysia Cartlidge says
Oh yum! That sounds amazing!! Thanks so much for sharing this delicious combo :)
Hannah Sonnenberg says
I enjoyed the recipie but the nutrient information is unclear. are those the nutrients per 1 muffin?
Elysia Cartlidge says
Sorry it was unclear! Yes, the nutritional information is for one muffin. Glad you enjoyed the recipe!
Jean Opper says
I baked this recipe tonight and my 11 year old son loved it! I followed the recipe to a T and it was absolutely delicious! Thank you for sharing :)
Elysia Cartlidge says
Yay!! So glad it was a winner with your son! Thanks so much for returning to leave a comment and rating :)
Nell says
These are great ! I was making a banana bread for my in laws and really craved some for myself . This healthy version kept me on track and satisfied my banana bread craving! Thank you of coming up with this fabulous recipe!
Elysia Cartlidge says
Aw my pleasure! I’m so happy you enjoyed the muffins! Thanks so much for the kind feedback! It’s always appreciated :)
Pam Giali says
I have made these twice. First as directed and they were very dense and dry and I found the flavor lacking a bit. The second time I omitted the banana, and replaced it with 4 oz of unsweetened applesauce. I added a half cup of almond flour and a quarter cup of canola oil. Lastly, I added 2 Tbs of cinnamon and 2 Tbs of pure maple syrup. They turned out wonderfully soft and moist with just a hint of sweet. Will make these again, thank you for sharing!
Elysia Cartlidge says
I’m sorry you found them to be dense and dry – I’m not quite sure what went wrong there unless your bananas weren’t quite ripe enough? I’m glad you were able to find a way to modify the recipe to make it work for you though!
Alyson Weber says
SO SO SO GOOOD! YOU NEED TO MAKE THESE RN! AND THERE GOOD FOR YOU ….. WHATTT UR KUDDING! THEY HAVE FIBER AND PROTIEN! AND NOT JUST TO MUCH SUGAR AND THERE DELICIOUS! WHAT THE FRICK THERE PERFECT❤️
Gabby says
I was so surprised how good these were! I don’t have a food processor so I blended the oats and then separately I blended the rest of the ingredients and then mixed the 2 together and they turned out great! I used a vanilla ice cream protein powder which made them even more delicious.
Elysia Cartlidge says
Awesome! Love how you improvised without a food processor — thanks for sharing that tip! I bet they were super delicious with the vanilla ice cream protein powder. Now I want to try that haha!
Jay says
I’m going to attempt to make these but I don’t have any oats. Can I use almond flour instead
Elysia Cartlidge says
Unfortunately, I haven’t had a chance to test these muffins with almond flour. My only concern is that there would be too much moisture in the muffins. I think you would probably have to adapt the ingredients slightly to make it work with almond flour. Keep me posted if you decide to experiment!
Marnie says
Made them as above the first time. Second time I replaced the bananas with canned pumpkin, used a Pumpkin Spiced Latte protein powder, and replaced the chocolate chips with chopped walnuts. Delicious both ways!
Vanessa says
Absolutely love these!! I don’t have or like protein powders, so I substituted with PB2 powder and they came out great! This is my new favorite recipe for a healthier version of banana bread.
Elysia Cartlidge says
Awesome, love the idea of subbing in PB2! I’m going to try that sometime! Thanks for sharing this brilliant idea :) Glad you found a new favorite!
Carrie says
My teen loves these. I sprayed the paper muffin liners with nonstick spray and the muffins did not stick. Thank you for a great way to add protein to our mornings!
Elysia Cartlidge says
Awesome tip — thanks so much for sharing! I’ll definitely have to try that next time :) So happy this recipe helps you incorporate some extra protein!
Kat says
Because I very much dislike the taste of our protein powder (this one happens to be vegan with greens + vanilla), I thought that these would taste terrible and that they just wouldn’t be sweet enough. I was very wrong! They are actually VERY sweet, very delicious & satiating and in fact a great way to use up super gross-tasting vanilla protein powder! Thank you for this recipe!
Elysia Cartlidge says
Yes!! So glad you were able to put your not-so-tasty protein powder to good use! Huge bonus because I know that stuff isn’t cheap. Thanks so much for returning to share this kind feedback :)
Dee says
These are GREAT! I hate our vanilla flavored protein powder, so this is a great way to use it! I added blueberries and walnuts rather than the chocolate. They do need to cool well before taking out of the pan. I also added some honey. They are tasty, not too sweet and filling. Thanks for this! We will use it often!
Elysia Cartlidge says
I’ve totally been there, but I’m glad you were able to find a way to use up that protein powder! Love the add-ins you used as well! Thanks so much for the feedback :)
Bethany says
Sorry, y’all! Hate to be the party pooper… I followed all the steps and ingredients and the muffins turned out very spongey and pale (they did not brown in the often at all)
If there is a step of the process I didn’t do quite right, definitely let me know.
Elysia Cartlidge says
Sorry they didn’t work out for you, but it almost sounds like they were undercooked? Perhaps your oven doesn’t run as hot and they required a longer cooking time? It’s hard to know what might have gone wrong without more details.
Lauren says
These are great! Low on weight watchers points and like that whole grain. Best- kids loved them! Also did with pumpkin- doubled recipe using 1 can pumpkin and 1 tbs pumpkin pie spice. Also delicious!
Elysia Cartlidge says
Awesome, so glad they were a winner! Love how you used pumpkin and pumpkin pie spice too — I’ll have to try that next time!
Cristina says
This sounds delicious… question:
Can I use just oat flour? If so what ratio? Would it be around 1 1/2 cup of oat flour?
Thanks
Elysia Cartlidge says
Sure! 1 1/2 cups of oat flour is equivalent to 2 cups of oats, so this should work just fine. Hope you enjoy!
Angie says
How much flax seeds would you need to replace the 2 eggs?
Elysia Cartlidge says
So sorry for the delay! You would need 2 tablespoons of ground flax seed and 6 tablespoons of water to make 2 flax eggs. Hope that helps!
Krystal says
My family and I absolutely love these muffins! They’re my go to recipe anytime I have extra ripe bananas, and I like to add walnuts to mine. Next time I plan on trying blueberries instead of chocolate chips.
Elysia Cartlidge says
That’s awesome! So glad you found a way to use those overripe bananas! Love the addition of walnuts and I bet blueberries will be super tasty as well :)
Maggie says
My 4 year old twin boys love these! I put them in their school lunch and know they are getting lots of healthy energy during their day. They are also perfect for me after a hike or when I don’t have time for something – they are easy to grab and go! Thank you for this great recipe.
Elysia Cartlidge says
My pleasure! So happy your family has been enjoying the muffins! Gotta love the grab and go options ;)
Chef Riley says
Perfect ratios! Only problem for me was cook time since I made these in an industrial oven that was still cooling down. It was only about 15 minutes and they were perfect! Everyone loved them and I used okios greek yogurt to bump up the protein content some more. I also only put a few chocolate shavings on the top instead of mixed into the batter. Also I got 13 muffins from a single batch!
Elysia Cartlidge says
So happy everyone enjoyed the muffins! Love the idea of adding chocolate shavings to the top too! I appreciate you taking the time to share your feedback :)
Tracy P says
Only addition I made was a tablespoon and a half of chia as it ups the omegas. They were fantastic. I doubled the recipe and made 9 chocolate, chip 9, and six plain. We cannot determine what ones were the best! Thank you
Elysia Cartlidge says
Love the addition of the chia seeds Tracy! Great idea doubling the recipe and making different flavors too! Perfect for meal prep :)
Rozanne Limon says
I will be trying the Blueberry muffins. Is it ok to add chia seeds, flaxseed or quinoa to the recipe?
Elysia Cartlidge says
I haven’t personally tried these muffins with chia seeds or flaxseed, but you could definitely try it out! It may make the batter a bit thicker so you might need to increase the liquid slightly depending on how much you use. I’m not sure how quinoa would taste in these muffins. If you decide to try it, keep me posted on how they turn out!
Sophia says
These were so good! I split the batter for blueberry muffins, chocolate, and plain and added some cinnamon. So good, it’s hard to believe they’re so low calorie! Will definitely make again.
Elysia Cartlidge says
Amazing!! Love how you split the batter into different flavors. I bet they turned out so tasty! I appreciate the 5-star rating and review :)
Andrea Michelle Wenz says
I used an extra banana (3 total) and added fresh blueberries instead of chocolate chips. Turned out great!
Elysia Cartlidge says
Awesome! Thanks so much for sharing your modifications! I bet they turned out super tasty :)
Henri says
Super delicious. My protein powder has greens in it but it’s still so good. It’s the perfect “treat” after a hard week of working out and mid-terms. Honestly, I’m happy to finally have a recipe that doesn’t remove chocolate.
Also, I’m trying to convert kcalories into calories (one day the U.S. will switch) … I just can’t believe there are that many calories.
Elysia Cartlidge says
So happy you’ve been enjoying the muffins! And yes, chocolate can definitely fit into a healthy lifestyle! The terms “calories” and “kcalories” are often used interchangeably, so don’t worry, the muffins only have 174 calories per serving :)
Doreen says
Came out delicious! I was looking for a healthy muffin for pre workout energy. These are perfect. I added casein protein as that is what I use. I used a 5 oz cup of strawberry yogurt because thats what I had. it added a delicious flavor to the banana. Because there was less yogurt, I added a drop of milk to make the batter smoother. Added mini chips and chopped walnuts to the top.
Elysia Cartlidge says
So happy you were able to find a good pre-workout snack! Thanks for sharing your substitutions too — sounds delicious!
Jean Parker says
I made these today, very good! I used thawed out frozen bananas and used parchment paper muffin liners and they worked great.
Elysia Cartlidge says
That’s amazing! Great way to use up those frozen bananas :)
Betsy says
I loved the flavor and natural sweetness of these muffins. I used sour cream instead of yogurt since that’s what I had on hand, and they were still great. I agree with another review that the muffins stick to the paper baking cups, but it’s worth it for a healthy snack.
Elysia Cartlidge says
Awesome, glad you enjoyed them and that they turned out well with the sour cream! If you haven’t tried them, I recommend using silicone muffin cups. It totally solves the muffins sticking to the paper liners issue :)
Molly Roberts says
Made these with a flavoured “birthday cake” protein powder that was too sweet for smoothies. Really cannot taste the sweetness, so I am happy to use the powder up and get great muffins for the week ahead, too!
Elysia Cartlidge says
Awesome! Glad you were able to find a way to use up your birthday cake protein powder! I’m sure it was tasty in these muffins :)
Alyssa says
Could you use collagen peptides instead of the whey protein?
Elysia Cartlidge says
I haven’t personally tested it, but I would think it would work alright as a substitute. The only thing you might find is that the muffins are less sweet if you’re using unflavored collagen, since the vanilla protein powder contributes some additional sweetness. Let me know how it goes if you try it out!
Marnie says
If I just start with oat flour instead of grinding the oats, what would the measurement be for Oat flour? Thanks!
Elysia Cartlidge says
Sorry for the delay! I would try about 1 1/2 cups oat flour if you aren’t grinding the oats. Hope that helps!
Brittany M’s says
Just made this recipe for the first time and they’re incredible!!! I did add a little bit of almond milk and an extra scoop of protein powder and they turned out divine <3
Elysia Cartlidge says
Awesome!! So happy to hear the muffins turned out well with an extra scoop of protein powder! Great way to add an extra boost of protein. Thanks for sharing your modification :)
Brittany Campos says
Regarding the nutritional value…what is the serving size?
Elysia Cartlidge says
The serving size is for one muffin. Hope that helps!
Juli says
The muffins tasted great when fresh out of the oven but started to taste bitter after the third day. How do I stop that from happening?
Elysia Cartlidge says
Hmm, I’ve never had that experience with these muffins, so I’m wondering if it’s a storage issue? Did you by any chance leave them on the countertop at room temperature? I typically find it’s best to refrigerate or freeze these muffins right away since they don’t have any preservatives, so they can develop a rancid taste if left at room temperature for even a couple of days. Other than that, I’m not sure why they would’ve gone bitter unless it was something to do with the Greek yogurt or protein powder that you used. Sorry to hear that happened!
katie says
LOVE THESE!!! – I used silk non-dairy yogurt and added re-hydrated dates for sweetness – they are wonderful
Elysia Cartlidge says
So happy you loved the recipe! Love the idea of adding dates to these muffins. Great idea!
Tammy Smith says
Hi
Do you think I could use greek vanilla yogurt instead of plain Greek or would cottage cheese be a better substitute?
Thanks!
Elysia Cartlidge says
For sure! They’ll be slightly sweeter than if you use plain yogurt, but still delicious!
Amy P says
Can this be made as bread too? Any adjustments?
Elysia Cartlidge says
I haven’t personally tried this recipe as a bread, but I can’t see why you wouldn’t be able to make it in loaf form. You may need to increase the cooking time and check on it periodically to make sure that it doesn’t get overcooked. Other than that, I would think that the rest of the recipe can remain the same. Let me know how it goes if you try it out!
McKenna says
Great recipe! I love how simple these are to make and the ingredients are awesome. I omitted the chocolate chips but like to eat them with a spread of peanut butter on top! Will be a staple for me for sure!!
Elysia Cartlidge says
Yay!! Glad you found a new staple! Love serving these with PB too! Thanks so much for reporting back :)
Heather says
I have made these twice and making them again right now! Follow the recipe and I’ve added more ripe banana if its on my counter. The whole family loves them! The kids don’t know they are “healthy” :)
The first time I used part silicone baking cups and part muffin liner, and they stuck a lot with the muffin liner. Great results with silicone.
Elysia Cartlidge says
That’s amazing! So happy your family has been enjoying the muffins! I agree, I always use the silicone baking cups since I know they’ll just pop right out! Thanks so much for the feedback :)
Lacey says
These are amazing!!! Will def make these again!
Side note: are they supposed to be refrigerated?
Elysia Cartlidge says
So glad you love them!!! Thanks so much for the kind review! You can probably keep them at room temperature for 1-2 days, but beyond that, I would refrigerate them or freeze them :)
Julie says
Can I use flour instead?
Elysia Cartlidge says
I haven’t personally tried using regular flour in place of the oats, but you could definitely try it out! I would try about 1 cup of regular all-purpose flour (or a bit more) instead of the oats. Let me know how it goes if you try it out!
Sara says
Made these today. So good!!
Elysia Cartlidge says
Yay!! So glad you enjoyed them! Thanks so much for reporting back :)
Kate says
Followed the instructions exactly and they turned out perfect!
Elysia Cartlidge says
So happy you enjoyed the muffins!! Thanks so much for returning to leave a rating and review!
Viviana says
Can you use blended frozen bananas for this also.
Elysia Cartlidge says
I think that would work okay! I would just make sure that you thaw it out completely before adding it in. Keep me posted on how it goes if you try it out! :)
Brooke says
These muffins are so good! I love how they’re low in sugar too…they have just the right amount of sweetness. Perfect for a post workout snack! Thanks so much for the recipe!
Elysia Cartlidge says
So happy you enjoyed the muffins and level of sweetness! I also love snacking on these post-workout :) Thanks for the feedback!