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!
More protein filled recipes you might like:
Power Flax Chocolate Chip Banana Oatmeal Muffins
Almond Butter Chocolate Chip Protein Cookies
Maple Cinnamon Sweet Potato Protein Waffles
Sea Salt Cashew Butter Chocolate Protein Bars
Cottage Cheese Banana Oatmeal Protein Pancakes
Ambitious Kitchen
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125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Banana Oat Protein Muffins {no flour or sugar added, 100 calories}
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F. Spray 12 cup muffin tin with nonstick cooking spray or grease well with coconut oil
- In a medium bowl whisk together oat bran, protein powder, baking powder and cinnamon; set aside.
- 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.
177 comments
Love this muffins and especially love the idea of putting Nutella on them! So good!
hi just wandering what the recipe would be in grams. also how many grams of bananas mashed as they can vary so much in size ..not sure what is large/small!
I’m not sure as I didn’t measure in grams when I created this one. You might be able to find an online calculator to do so! I would say just a regular sized banana, which is about 110-120 grams based on a quick search.
they look veeery good! 😀
They do look very good. Have you tried almond meal before? I've tried it in my muffins mixed with wheat flour and they are yummy!!
Looks good! And I love they are low fat
This is such a smart recipe Monique! I can’t believe how fluffy these look with no flour added. Pinning 🙂
I am loving these for breakfasts! Stupid question though: Approx how much is “1 scoop” of protein powder? I don’t usually buy protein powder, so I’d like to sub in another dry ingredient, but am not sure how much. Thanks!
It’s approximately 1/4 -1/3 cup — give or take a little bit. I think you could sub with more oat bran or flour. 🙂
I substituted with hemp seeds. Works great.
Plain unflavored Protein Based powder is the best to keep around for baking and you usually will add a little extra fluid. You can use for soups as thickeners and brownies and never notice it is there. Unflavored WHEY is just the subtle smell of milk, though it has a rubbery consistency when baking with it. I have used a FLAX/CHIA meal as a substitution. It is great. But Plant based protein is something you should think about keeping around, if you are looking for a little extra protein in your diet.
Plain unflavored Protein Based powder is the best to keep around for baking and you usually will add a little extra fluid. You can use for soups as thickeners and brownies and never notice it is there. Unflavored WHEY is just the subtle smell of milk, though it has a rubbery consistency when baking with it. I have used a FLAX/CHIA meal as a substitution. It is great. But Plant based protein is something you should think about keeping around, if you are looking for a little extra protein in your diet. 1/4 cup is the scoop size in most protein powders.
These look great! Do you think I could just put some whole oats in the food processor to make a sort of “flour” to use in place of the oat bran??
I’m not sure. Let me know if you give it a try!
I know this is an old comment, but I made these with oat flour, not oat bran and they turned out great!
I used rolled outs and they are great! Just tastes like baked oatmeal 🙂
Perfect! 🙂
I will admit that I am not a huge banana fan. That is unless they are in baked goods like this. And if the muffins didn’t look good enough, you went ahead and added nutella. yum!
Omg I have to try this! Coconut flour is also a great option for healthy baking but can be a little tricky to work with.
Okay I made a healthy homemade ‘Nutella’ and feel it would be criminal not to share, it was so easy and I actually like it better than the real deal!!
Blend 1 C roasted, cooled then peeled hazelnuts with 1-2 T macadamia oil (or another healthy oi, and not absolutely necessary) until it reaches a butter consistency then add 1.5 T cocoa and 2-3 T pure maple syrup (or another sweetener) mix and done! I hope you give it a try I think you’ll love it, especially on these muffins!
i’m sorry, but this always drives me bananas…when bloggers put “one scoop”…we don’t all use the same products. how many grams/cups is your scoop?
thanks!
1/4-1/3 cup
I made these last night and had one for breakfast with a giant green smoothie. They’d be a great post-workout snack, too! Love the stats.
Made these tonite, super yummy. I added 1/2 tsp more cinnamon (bc I can't have too much) and 1/2 tsp nutmeg too.
Yum!!!
Is that 1 AND 2/3 cup of oat bran, or just 2/3 cups?
1 and 2/3 cups
MMMMMMM GOODDDDDD
oops I totally forgot to grease the muffin tin. :\ These muffins still taste great though!!
Vas a hacer?????? Yo quierooo
Is there a substitute for the apple sauce?
I just found your blog and am overwhelmed and how amazing everything sounds, I really can’t wait to try my hand at some of these this weekend!
Omg these were soo easy to make. Used almond meal instead of oatbran and tinned apples instead of apple sauce. Made these changes because they were the ingredients I had. Another recipe to ad to the collection. A hit with Jarrod . Yay
does this work in a microwave?
Have you tried baking like a brownie in a pan?
I love your recipes! I was wondering what I could sub for the yogurt? I can't have dairy 🙁
I just double the applesauce and leave out the yogurt. So good and super moist
ANyone found a sub for the yogurt?
you can buy coconut yoghurt at health shop coles and woolwrths now
what about coconut powder thickened coconut milk…..i hope that makes sense…as a sub for yoghurt
I don’t know where to get coconut powder. Would light coconut milk in a can work?
There isn’t coconut powder in this recipe. Just protein powder.
Someone had recommended coconut powder instead of yogurt since I can’t have dairy.
I tried soy milk, not too bad!
Did you use 1/2 cup soy milk? Thanks so much. I’m excited to try these 🙂
How can I substitute the egg in this one?
Kristina, equal amount of soy milk to yogurt? Thanks for the suggestion!
bananas?
what can we use to replace the dairy?
How about coconut yogurt or coconut milk?
I substituted the apple sauce for pumpkin purée & also added chia seeds
did you really mean a tablespoon of baking powder not a teaspoon??
Loved these. I accidentally stirred the ingredients too much because I did not read your directions. Next time I will not mix too much. Did not have bananas but they still tasted great.
Made these today…exactly as the recipe given….also added 1 cup of chopped apples…very moist…will definitely make again!
I have made this twice! The second time they are even better. I love how healthy they are and how tasty! Thanks for a great recipe!
http://www.mydulcecocina.com
I REALLY wanted to love these… I really did. I will be the first to admit that I usually doctor up every recipe I use but Im a chef and not a baker (huge difference) so I followed the recipe with only one exception – the protein power was not flavored. I added a very nice strong vanilla extract to balance this out as the recipe called for vanilla protein powder. The texture was disgusting, the flavor was worse. I don’t understand how anyone could even eat these… I spit it straight into the bin. Im not even sure I want to waste the time and ingredients to make them again. Im so disappointed 🙁
Sorry to hear that Diane. Everyone else seems to enjoy these. I know that my protein powder is naturally sweetened so perhaps that changed up the flavor in yours!
Soaked chia?
IS it correct, i tabelspoon of baking powder?? Seems a lot!
Yep, it’s correct!
It seems a bit much but it could be that the ingredients are a bit "heavy" – the bananas, oats etc and therefore need the baking powder……. Let me know how they turn out!
Linda Rabie I will try them for sure and will let you know. Annika wants to eat muffins for breakfest all the time!
1T flax + 3 T water = 1 large egg
What would happen if I used 1 whole egg instead of 2 egg whites? Why wouldn’t one use the entire egg?
It would be fine to use 1 egg.
I made these last night; and am very happy with the results! Even my husband, who's been scared off by quinoa muffins and pancakes thought they were good. The 1 T of baking powder seemed like a LOT to me, too. The batter was shockingly acidic because of it. But you can't taste it in the muffins, and they are surprisingly light for the ingredients. I eliminated the protein powder and ended up adding an extra 1/2 banana at the end. I also made the whole thing in my food processor because it was already out (chickpea cookies were in the oven). I just reversed the recipe; did wet items first in the processor, added all dry on top and pulsed until blended. I would probably add chopped nuts or chia seeds next time for a little more texture. My 2-year old enjoyed hers this morning with a little whipped cream cheese inside (like a sandwich).
I tablespoon of ground flax seed and 3 tablespoons of water, per egg.
Oh my glory, these are the best muffins ever. My girlfriend just came over and she is making them today as well. I used four bananas , and added blueberries. Thanks so much for sharing this with the world!! Love love
I didn’t have oat bran so put some oats in the food procesor to break them up (still flaky, not flour). I used 1 1/4 cup of that and another 1/4 cup of ground flax meal. Otherwise I followed the recipe except my protein powder is flavourless – maybe they were less sweet than they would have been but still tasted great! Spread some delicious maple butter on them to turn them into more of a dessert 🙂
These are delicious. Thank you so much! Made them the first time using chocolate protein powder and added raisins and walnuts. Loved them. I have a batch in the oven right now with vanilla protein powder, blueberries and walnuts, can't wait to munch!
Delish!! Added more banana and a bit more cinnamon
I just found my new favorite breakfast: two of these muffins with a little smear of almond butter. I did make a couple of minor changes to my batch: I was short on oat bran so threw in a 1/4 cup oats to get to 1 2/3 cup. I also added in a tablespoon of flax meal. I did cheat and include about 1/4 cup of coconut sugar since my bananas weren’t super ripe and my particular protein powder is barely sweet (Jay Robb whey protein), but it probably would have been fine without it. Oh well, recipe still comes in at around 100 calories per muffin based on my ingredients. Baking time seems accurate; I baked mine for 20 minutes and they stuck a bit to the pan and were a little browner than Monique’s pics. 15 minutes next time it is! The texture reminded me of corn muffins, but a thousand times more delicious and filling.
RebelCat, do you have other recipes that use coconut sugar?
This is a"Winner " will be making..
These are awesome! I had an old mango lying around so I pureed it and used it instead of apple sauce…and added walnuts…ahhhhh….sooo delicious & healthy. Thanks for this!
Hi Mary, not offhand, but I substitute it for the sugar in any recipe on occasion.
How long do these muffins stay fresh for?
A few days when stored in an airtight container. Also, you can freeze the muffins and reheat them later!
loved them on day 1, but on day 2 the taste changed and on day 3 they were extremely bitter and pretty much inedible. has anyone else noticed this? i followed your recipe exactly.
I have not noticed that. I keep mine refrigerated though.. maybe that’s the difference? Mine have typically stayed fresh for about 5 days or so (of course not quite as fresh near the end of that timeframe.. but gets me through the work week!).
Hey Rob! I haven’t had that happen but I usually freeze them. I just actually made these again last week and reduced the baking powder so now they shouldn’t taste bitter. Thanks for leaving a comment!
ah, didnt refrigerate mine and used more baking powder, so that could be it. thanks! great recipe.
Hi, how much did you reduce the baking powder by?
These are really good. I heat mine in the microwave & then, as suggested, top with Nutella. Yumm. I have also added chopped dates, dried cranberries & sultanas.
Sound great lyn!
would it be possible to do a bread with this ingredients instead of muffins?
These are absolutely delicious. Thanks for the recipe!
Can you please recommend a substitution for the protein powder in this recipe? My daughter is allergic to key ingredients in most protein powders. Should I increase the oat bran because it’s a dry ingredient or increase the yogurt for the protein, or something different altogether? Thanks for the tip and for posting recipes with no added sugar (it helps me balance out things like Nutella brown butter cookies!).
Yes you can increase the oat bran by 1/4 cup, that should work.
I've made these twice this week. Bought gluten free oat bran to make them gluten free! I'll be a making these over and over again!
Love these protein muffins!
I just pulled them out of the oven and ate one.They smelled amazing, but the taste was just okay. Not sure if by substiting some whole wheat pastry flour it changed the taste completely. Also added less protein powder as I didnt realize my scoops is a lot less than in the comments. And oh yeah I added plain yogurt, not of the greek variety. The taste was just off. I enjoyed some cookie butter on it though and that made it taste quite divine. I’ll have to try to make them again, because it seems like a good recipe and everyone seems to love them.
-Kim
I LOVE these!! I started using apple pie Greek yogurt (a single serve cup is just the right amount) for just a little extra punch of flavor. Thanks for the awesome recipe!
I recently tried subbing canned pumpkin puree instead of banana (I used 2/3 cups). I loved this adjustment for fall! I also added in some pumpkin pie spice. I love the original recipe, but it’s also great as a base recipe for some other experimentation!
I’m going to make these this week!! I was wondering (sorry for the stupid question) if oat bran is just with other baking goods and flour? I have never used it or had to buy it for a recipe! Looks so yummy to take for an after work out snack!
It can be yes, or it can be in the hot cereal section! Just ask someone for help and they should point you in the right direction.
The instructions say baking soda but baking soda is not listed in the ingredients. Can you please clarify? Thanks!
There is no baking soda in the recipe. Thanks!
Great, thanks! Making these now. I can’t wait to try them!
Hi,
Is there anything I can use instead of apple sauce?
thanks!
Hi, what can I use if I don’t have apple sauce?
Oil!
Which brand of oat bran u use?
Trader Joe’s usually or Bob’s Red Mill
I just made these for the first time and really like them! I’d love to make a pumpkin version, any ideas how to do that?
Yep, I actually have a pumpkin version on my site! It’s absolutely delicious: http://www.ambitiouskitchen.com/2014/07/pumpkin-chocolate-chip-oat-protein-muffins/
Great, thank you!
These muffins looks so delicious!! I need to try it soon.
xo
http://dearbabymj.com
Do I have to include the applesauce?
Yes it helps to keep the muffins moist. Although I’m sure you could sub with oil or another banana.
I just cooked them (there are still warm) and they are so delicious!
I replaced the 2 white eggs with 1 whole egg + 1/2 cup more of applesauce
I replaced the yogourth with vanilla soja milk
I used 1/3 cup of chocolate protein (Impact Diet Whey from #myprotein)
This is an AWESOME light muffin recipe !
How long do these last? And where, fridge, or room temp and how long in the freezer
thank you
I have stored mine in both the fridge and freezer. They’re good for 1-2 months in the freezer. 🙂
thank you, can I keep them in the fridge for a week
Thank you for sharing this recipe, I’m going to make some this morning and share them with my daughter and grand daughter. Also, want to thank you for your patience with some comments you get,( like Zosia back in 2013). If she looked at your recipe she would have seen that you put that one scoop is 1/4 cup. People sometimes come off very aggressive ( we don’t know her life and what she is going through) with that being said, keep on doing what you do, its AMAZING to read and be the recipients (for free) of your time ,hard work and dedication. Thank you,
Can I use quick cooking oats instead of oat bran?
This muffins are delicious and fulfilling! I used wheat bran rather than oat bran and added raisins and I cannot believe how tasty they are, the flour and oil are not missed at all! Thank you!
Hi I made these today but I used organic oat just blending them into a flour I also added 2 tablespoon of baking powder and cinnamon because I thought that what it said see now it is a teaspoon whoops I also added a bit of honey and choc chip they are yummy tho xx
Hi. Please can you tell me what 1 cup in grams is? Thanks
I just made these and they are simply wonderful…I used Ricotta cheese since I had no yogurt, added chopped walnuts, raisins and agave …mmmm
Could I use plant based protein powder for this recipe?
These are a favorite I’ve made many times! Even my non-dieting husband love them. I like them best with blueberries mixed in (I use 150g), which keeps them from being a little dry. I use 2 scoops (1 serving) of Promix Unflavored Whey and can’t even tell there’s protein powder hiding in these!
Last time that I checked the ingredients of Nutella there was HYDROGENATED OIL in it. I stay clear of it in my diet.
Maybe all natural peanut butter would be good. Thanks for the recipe; I will try it soon.
Don’t put Nutella on it! I reccomend natural peanut butter – it’s a bit salty but healthier!
Great recipe! Is it possible to add sodium count in your nutritional content? That would be great!
These are yummy made with a puréed apple instead of banana. I also added crashing and pecans. I split and put a pat if butter inside. Divine!
Craisins=crashing
Lol
Do you think i could make it with peanut butter protein?
You can use peanut butter protein powder if you have that!
This worked out great!! I had been wanting to find more oat bran recipes! It is so healthy and inexpensive as well! I love that there is no added sugar and extra protein! Very filling. For me, next time I will add some fresh blueberries!
Blueberries sound delicious in here! Glad you enjoyed 🙂
Hello I liked the consistency I got with this recipe …on its own a little bland I see why you added Nutella to give it the additional taste …
Hi Dana! Yes these muffins will be a bit less sweet than traditional muffins (and there is no sugar added). I would be sure the bananas you use are super ripe, too, to give them some extra sweetness!
I made these with ground quinoa flakes. Needed a bit of extra liquid but they came out really nice!
Perfect! I’ll have to give them a try with those next time!
Mine didn’t rise and were quite dense . I added a bit more yogurt as didn’t have apple sauce. I only added 1 teaspoon of baking powder – could only 1 teaspoon could have made such a difference or is there something else I should have done (or not done!)? Taste was great so will still eat them though!
I’d recommend sticking to the 2 teaspoons of baking powder + 1/2 cup of applesauce to have the muffins come out like the photos! I’m glad they tasted great 🙂
Made these today and they are BOMB! I used quick cooking oats instead of oat bran(lightly blended the oats into a semi-flour before mixing) and olive oil cuz I don’t have applesauce. I added mini choc chips to the batter before baking. Didn’t expect them to be this good! Thank you!
Perfect! Mini chocolate chips sound amazing in here – definitely adding those next time. Glad you enjoyed!
Hi Monique, excited to try this and wondering if you think I can sub collagen for the protein powder?
I made these and they were good but a little ‘too’ moist.
Can you suggest a way to make them a little more dry? Cook them longer? Add/Lesten one of the ingredients?
I accidentally forgot the egg and these still turned out really well. The flavor is great. Obviously the consistency would have been better if I hadn’t of forgotten the egg, but I could still tell it’s a good recipe!
Glad you enjoyed regardless!
Can you tell me the brand of vanilla protein powder you used to make the muffins? Looking forward to making them.
I usually use Aloha protein powder! Enjoy 🙂
Sounds delicious 😋 but I wouldn’t called them protein muffins as it yields 17.3 g of carbs and only 6.3 g of protein per muffin.
These look awesome! Quick question… is the protein powder you use sweetened? Mine is sweetened with stevia, not sure if that would affect the taste at all? Thanks!
It’s usually sweetened a bit (the one I like has a bit of coconut sugar). It will just make these a little sweeter, but not too sweet.
Add 1 tsp salt. Thank me later.
I made these with rolled oats instead of oat bran since I didn’t have any and I used a vanilla casein protein powder. They turned out so yummy!! I gave each of them different toppings for fun: blueberry and coconut, raspberry and peanut, chocolate and almond, and raisin and pumpkin seed. I love all of them! Thank you so much!!
Amazing! Love the idea of different toppings 🙂 glad you loved them all!
This recipe is amazing!! So hard to find good healthy snacks recipe but this one is perfect! I reduced the amount of oat bran and doubled the protein powder to make the perfect high protein snack. Some chocolate chips and they came out sweet and moist. Hard to only eat one!
Thank you for the recipe!!
So glad you liked them recipe 🙂
So glad you liked the recipe! 🙂
Wow! Absolutely loved it Monique. Will certainly be baking it again. Perfect healthy muffin with all the protein trimmings :-). I used plant based protein powder with no flavour but was still delicious xx
The perfect snack! Glad you enjoyed 🙂
such a good snack
Okay, so intrigued by these. Oat bran?? I’ve never even thought of using that, but it sounds way good (what’s not good from Trader Joes though, right?). I usually make protein muffins from boxed mix – https://shop.kodiakcakes.com/collections/muffins. But, since many of us have been home quite a bit more lately, I have been baking a lot – especially from scratch. My question is, do you feel like your muffins rise in the oven as much as muffins with flour do?
Love that idea! And they won’t be quite as fluffy as regular flour, but still delicious 🙂
Hi can you use almond meal or whole wheat flour instead of bran? Or rolled oats? Thanks
I haven’t tried it, but oat flour may work well!
Not knowing what oat bran is, I just accidentally bought Kellogg’s Cracklings Oat Bran cereal because that is all that showed up on my grocery store’s app.
16 grams of sugar per serving. Whoops.
Now order Bob’s Red Mill version from amazon. 🤷🏻♀️
Shoot! Sorry about that! Let me know if you end up giving them a try with the oat brand 🙂
This is my favorite “healthy” muffin recipe now! Oat bran works so much better than other oat flour recipes I’ve tried since those get gummy. Question – for a pumpkin version, do you think just substituting 1/2 cup pumpkin puree instead of the applesauce is enough for pumpkin flavor? Or should I maybe replace 1 banana with some pumpkin too? I didn’t want to lose the sweetness from the bananas. Thanks!
Followed recipe exactly and they turned out great. Very tasty and satisfying for the number of calories. I added dark chocolate chip morsels to half the batch and wow did that take them to a whole other level!
Perfect! Glad you loved them!
What brand vanilla protein powder did you use? There are so many and some are really sugary or have sugar alcohol.
I love Aloha! Here’s the one I often use 🙂
Nope, these were gross. I think there needs to be a fat, either oil or but butter. There could also be more salt. Oat bran? Who can find that?! I figured I had oat flour and oats so I did 1 cup oat flour and 2/3 cup oats. And the flavor was gross. Won’t be trying these again
Sorry you didn’t enjoy these!
WOW!!! Super impressed with this recipe. Measured 230 g oat bran (Bobs Red Mill). 200 g is 1 2/3 cups. Extra 30 g to replace protein powder. Added heaping tsp cinnamon, few sprinkles nutmeg and toasted whole walnuts. Filled 11 cupcake liners. Baked 375 18 minutes.
Served warmed with sliced bananas and drizzled with honey. Yum!! Yum!! Yum!!
Thank you!! I wanted to find a healthy dessert and this is it. Even my husband who is a foodie loved them. Saving your recipe!!
Thanks for sharing, Denise! I’m so happy you and your husband both loved these 🙂
I thought these muffins were very good! That being said, I changed the applesauce for oil because I didn’t have any applesauce. I also added a touch of salt, and I’m glad I did because there wasn’t a whole lot of flavor going on, so you really need the salt to help the flavors out. Also, these are tasty if you are expecting a “healthy” muffin. These don’t taste like cupcakes or a muffin you would get from a bakery. They are perfect in the morning with a little salted butter and a drizzle of maple syrup!
Happy they turned out great! And good idea to add the salt to boost the flavor 🙂 Thanks so much for the review!
Are you able to use oats instead of oat bran?
I am currently addicted to these muffins! I had a ton of oat bran around because I used to use it to make overnight oats. These remind me of overnight oats but so so so much better and more fun to eat.
My protein powder is not vanilla and it is unsweetened- so I do add a few drops of liquid monk fruit depending on the flavor of my bananas. Ripe bananas can be super sweet or just average and blah so I taste as I go and decide.
My favorite add in so far are mini frozen blueberries! Adds extra moisture and natural sweetness. And I take take the liberty of sprinkling a little of that chunky baking sugar on top before baking so they feel like a bakery treat.
I like them warm but I also like them just as well cool from storing in the fridge. I have not needed to add any spread to enjoy when I use enough bananas and they are super moist. If I don’t have quite enough they are a bit drier so a little butter or peanut butter is nice.
Now I am wondering if there are any substitutes for the bananas because I want to eat them all the time and don’t always have ripe bananas hanging around. This is a very healthy AND yummy recipe! Thank you.
Amazing! So glad you love these ones 🙂 I haven’t tested these using an alternative to bananas, so I’m not 100% sure.
These look delicious! Can I substitute almond flour or ground flaxseed for oat bran? Any other suggestions?
I haven’t tried it so I’m not sure how it will turn out! Feel free to use almond flour in these muffins instead 🙂