Super healthy, gluten-free, flourless and refined sugar-free, these protein-packed delicious muffins are all you need for a quick snack or breakfast
2 cups Rolled Oats (GF)
1 cup mashed banana (3 large bananas)
1 cup vanilla whey protein (Or vegan alternative, We love Intrametic Toned Protein Boost)
1 cup milk of choice (We like almond milk)
1/4 cup coconut oil
1tbsp baking powder
1/3 cup ground walnuts
1/4 tsp cinnamon
Preheat oven to 180.
First, start by making your own oatmeal flour. Using a blender, turn 1 cup rolled oats into flour. Process for about 45 seconds.
Combine the oatmeal flour, additional 1 cup rolled oats, protein powder, baking powder, ground walnuts and cinnamon in a large mixing bowl, stir well.
Melt coconut oil over low heat in a medium saucepan. Caution: do not overheat the oil as you will burn the other ingredients. Remove from heat.
Add the mashed banana and the milk to the saucepan. Whisk until evenly combined.
Gradually add the liquid mixture into the dry ingredients. Stir until just combined, don’t overdo it.
Pour the mixture evenly into the muffin tins.
Transfer to the oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.