Quick and Simple Banana & Choc-chip Protein Oat Muffins

I am a sucker for comfort food – especially now during the deep throws of Winter.

All I really want is pasta and cookies and stew – basically all the carbs!!

The good thing is that there is usually a great, healthy alternative for all the food I love. This recipe is another such example! I mean, healthy oat banana muffins with chocolate chips and protein – need I say more?!

I’m honestly obsessed with foods that have extra protein since I’m always looking for ways to get more protein in my diet for my growing guns and buns. Also, daily protein shakes get boring fast so baking it into my favourite foods is a happy compromise!

This recipe has no added or refined sugar and it’s low in sugar so it’s a great option if you are looking to reduce your sugar intake. It’s made using olive oil which is a great source of healthy fats and is high in fiber because of the oats.

These muffins make for an amazing breakfast meal or afternoon snack paired with a steaming cup of coffee.

Ok, I think I’ve sold this recipe to you enough. You have no reason to not get baking right now!

Banana & Choc-chip Protein Oat Muffins
Nutrition Information
  • Serves: 12
  • Serving size: 1 muffin
  • Calories: 180
  • Fat: 8.1g
  • Saturated fat: 1.9g
  • Unsaturated fat: 0.9g
  • Trans fat: 3.9g
  • Carbohydrates: 21.6g
  • Sugar: 4.8g
  • Sodium: 57.8mg
  • Fiber: 2.0g
  • Protein: 7.4g
  • Cholesterol: 38.9MG
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
  • 1 ½ cup oats (ground into flour)
  • ½ cup rolled oats
  • 3 scoops protein powder of your choice (I used unflavoured whey protein)
  • 1tsp baking powder
  • 3 medium bananas
  • 1 cup chocolate chips
  • 2 whole eggs
  • ½ cup low-fat milk
  • 1tsp vanilla essence
  • ¼ cup olive oil
  1. Preheat the oven to 180ᵒC and spray a muffin tray with baking spray or use silicone cups.
  2. In a large bowl add the oat flour, rolled oats, protein powder, baking powder and chocolate chips. Combine well.
  3. Add bananas, eggs, milk, vanilla essence and olive oil into a blender and mix on medium for 30secs.
  4. Make a well in the centre of your dry ingredients. Pour the wet mixture into the well. Stir the batter with a wooden spoon until it is just combined.
  5. Divide the batter evenly into the 12 lined muffin holes.
  6. Bake the muffins in the middle of the oven for 20 - 25 minutes, or until a skewer tests clean. Leave to cool in the muffin tin for 10 minutes.
  7. Place the muffins on a rack and let them cool further or eat them…



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