If you love oatmeal but don’t have the time to sit down to spoon it into a bowl, these gluten-free, high-protein cinnamon-spiced muffins are the next best thing.
They taste perfectly sweet thanks to the mashed banana, and have a supersoft, moist texture you’ll adore. They are pleasantly nutty like your beloved oatmeal, and just as hearty — but these are portable! You can’t taste the protein powder at all and these offer 6.7 grams of protein per muffin, with only 8.2 grams of sugar.
Bake a batch to enjoy for the week’s breakfast or snacks, or double the batch so you can freeze them for later. They taste delicious on their own, but are even better paired with a smear of nut butter and a sprinkle of cinnamon.
Ingredients
- 2 tablespoons flaxmeal
6 tablespoons water
3/4 cup unsweetened soy milk (or other nondairy milk)
1/2 teaspoon apple cider vinegar
3 cups rolled oats (or 2 cups oat flour); save 1 tablespoon oats for topping
1 1/2 servings vanilla plant-based protein powder (such as Plant Fusion Vanilla Bean, which offers 21 grams of protein per serving)
1/4 cup organic sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 large ripe bananas
2 tablespoons coconut oil
1/4 cup pecans, chopped
Directions
- Preheat oven to 350°F. Line a muffin tin with 12 paper or silicone cups.
- In a small bowl mix the flaxmeal and water together, and set aside.
- Whisk together the almond milk and apple cider vinegar, and set aside for a few minutes so the milk curdles.
- Add the rolled oats to a food processor and grind into a flour. Pour into a separate bowl.
- Mix in the protein powder, sugar, baking soda, salt, and cinnamon.
- Add bananas to the food processor and puree until smooth. Add in the coconut oil, flax mixture, and almond milk mixture.
- Add dry ingredients to the food processor and mix until combined.
- Let batter sit for 10 minutes before scooping into muffin cups, so the oats can soak up some of the moisture.
- Divide batter evenly among the 12 cups and sprinkle with the chopped pecans and rolled oats.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out dry.
Here’s the nutritional info for one muffin:
Information
- Category
- Breakfast/Brunch
- Yield
- 12 mufffins
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Total Time
- 44 minutes, 59 seconds
Nutrition
- Calories per serving
- 153