Ahhhhh I live for the weekends, and this last one was just so lovely and relaxing. I mean who doesn’t love laying in bed an extra half hour on Saturday mornings? These days, it’s a luxury.

That being said, I’m starting to realize that I can no longer be sleep deprived, over-caffeinate myself, and still function like a normal human being. My habits of staying up until 1AM on the weekdays are starting to wear on me. Also, I should make a note to stop checking my email at 3AM. Clearly I have no idea what the term ‘unplugged’ means.

Oh well. On to more exciting things…

On Saturday I found 10 bananas in a brown paper bag that I had purchased eariler in the week. Thank goodness because I was in a baking mood! MUFFINS, BREADS, COOKIES… I can’t stop.

Bananas are my absolute favorite! They pack potassium and digestible (good-for-you) carbs. So, what does this mean? Well, they give your body fuel and pretty much make you feel like a rock star. But not the kind of rock stars that do drugs.

In all seriousness, I love baking with bananas because they add moisture, act as a binder, and have enough flavor where you don’t need to add additional sugar.

These banana muffins are my new favorite snack for SO many reasons. They have simple ingredients, come out insanely moist and full of flavor, AND they pack some serious fiber and protein. Oh and one last thing, they’re less than 100 calories per muffin!

I want to point out a few key ingredients in these lovely muffins:

  • Oat bran: I decided that I wanted to create a muffin without any flour and knew that oat bran would be a fantastic option. I found some at Trader Joe’s near the cereal section, and it’s now one of my favorite fake ‘flours’ to bake with. The nutritional information is also wonderful!
  • Protein powder: Yes, I used protein powder in these muffins, but only a scoop! It really gives the muffins a little flavor boost and also additional protein. I encourage you to try it out, because I do think you’ll really enjoy it. I used 100 calorie vanilla protein powder, and my nutritional information in the recipe reflects that.
  • Bananas + Applesauce: I used two VERY ripe bananas for flavor and a bit of unsweetened applesauce instead of oil. YUM.
  • Greek Yogurt: Yes, more protein! I used nonfat greek yogurt for additional protein and to keep the muffins moist. I’m a huge fan of Chobani, Liberte, and Fage brands for my baking recipes.

Wait… what’s this? Sadly Nutella isn’t in the recipe, BUT it’s completely lovely spread on top of a warm muffin. (That’s why I kept the inside of the muffins so healthy. HA.)

A teaspoon of Nutella has about 33 calories. And really, a teaspoon on these is all you need for just a touch of indulgence! Or if you’d like you can also add in chocolate chips, berries, or nuts!

One last thing: these are perfect for freezing; to reheat simply microwave for a minute! Enjoy!


4.8 from 12 reviews
Oat Bran Banana Protein Muffins {no sugar added, 100 calories}
Nutrition Information
  • Serves: 12
  • Serving size: 1 muffin
  • Calories: 95
  • Fat: 1.5g
  • Carbohydrates: 17.3g
  • Sugar: 4.5g
  • Fiber: 3.3g
  • Protein: 6.3g
Recipe type: Muffins, Healthy, High Protein, Snack
Prep time: 
Cook time: 
Total time: 
Oat Bran Banana muffins with no flour or added sugar. Made healthy with applesauce, greek yogurt, and protein powder! The perfect snack!
  • 1 2/3 cup oat bran
  • 1 scoop vanilla protein powder (about 1/4 cup)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 small or medium very ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/2 cup nonfat plain greek yogurt
  • 2 large egg whites (or 1 egg)
  • 1 teaspoon vanilla extract
  1. Preheat oven to 400 degrees F. Spray 12 cup muffin tin with nonstick cooking spray or grease well with coconut oil
  2. In a medium bowl whisk together oat bran, protein powder, baking powder and cinnamon; set aside.
  3. In a large bowl, mix mashed banana, applesauce, greek yogurt, egg whites, and vanilla together until well combined and smooth. Add wet ingredients to dry ingredients and mix until just combined. Let batter sit two minutes to thicken a bit. Divide batter evenly into 12 muffin cups and bake 15 minutes or until toothpick inserted into center comes out clean. Transfer to a wire rack to cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely.
  4. Muffins are best served warm with your favorite spread. Feel free to add in chocolate chips, berries, or nuts to the batter!

If you like this recipe, you might also like:

Power Flax Chocolate Chip Banana Oatmeal Muffins

Almond Butter Chocolate Chip Protein Cookies

Maple Cinnamon Sweet Potato Protein Waffles