Serving: 16 muffins
Time: 30 minutes (10-minute prep time, 20-minute bake time)
- 1/3 cup liquid egg white (or sub for an extra egg)
- 2 eggs
- 1 1/4 cup plain Greek yogurt
- 3 scoops (100g) protein powder of your choice (I use Leanfit Vanilla Organic Protein )
- 1 tsp maple extract (or vanilla or almond)
- 2 1/2 cups quick oats
- Generous pinch of salt
- 2 tsp baking powder
- 3 tbsp cinnamon
- 2 bananas
- 3/4 cup milk (dairy-free milk if desired)
-Natural Peanut Butter for serving (Kraft All Natural Peanut Butter)
- (optional) honey or maple syrup to crank up the sweetness, nuts and seeds (peanuts, pecans, walnuts, pumpkin seeds, chia seeds, sunflower seeds), fruits (blueberries, raspberries, strawberries, etc)
1- Preheat the oven to 350 degrees. Spray the muffin pans with non-stick spray or line with cupcake liners. Set aside.
2- Separate the egg yolks from the egg whites. In a large bowl, whisk together the egg whites until you get a fluffy consistency. Add the yolk of the eggs and beat the egg mixture with the whisk or a fork.
3- Add the yogurt, protein powder and maple extract. Whisk until smooth, removing all the clumps Add the oats, salt, baking powder and cinnamon. Mix with a spoon.
4- Mash the bananas with a fork and mix into the mixture. Finally, stir in the milk.
5- Spoon the batter evenly into each cup, filling each all the way to the top. Bake the muffins for 20 minutes at 350 degrees. Allow the muffins to cool. I prefer to eat the muffins hot, topped off the muffins with a layer of peanut butter.
6- Muffins with stay fresh stored in the refrigerator for 1 week. Or, freeze muffins for up to 3 months for longer storage. Allow to thaw overnight in the refrigerator, then warm up in the microwave if desired.