These muffins are so flipping simple to make, I say that way too much I know, but I honestly always give forewarning when I’m posting something a little more complex. I made them using oat bran which creates a beautiful wholesome texture.
The combination of the banana, applesauce and Greek yogurt ensures you are left with a soft supple muffin, perfectly cooked through but also delightfully squeezable. A little Pulsin Vanilla Whey Protein not only gives them an obvious protein boost in combination with the Greek yogurt, but also delivers a hefty amount of sweetness owing with to the vanilla and stevia.
I also can’t be certain as to which ingredient played a key part or it was merely the combination, but these muffins also have a beautiful slightly crispy nicely browned muffin top. The kind of muffin top you eat at the end. Anyone else eat there muffin bottoms first?
Now you might be thinking that I don’t personally eat dairy, which for the most part I don’t due to Lactose associated FODMAP issues associated with IBS but I have recently been able to dabble a little so a sneaky one of these muffins here and there would do me know harm. Funnily enough I seem to have more issues digesting high FODMAP fruits and vegetables than I do the lactose.
The recipe for these muffins was also posted over on the Pulsin website but sometimes a recipe just calls for double documentation to ensure it doesn’t get missed out on!
The smooth roasted cashew butter is a mighty epically delicious serving suggestion!
Banana Oat Bran Protein MuffinsPrint Recipe
- 140g oat bran
- 20g Pulsin Vanilla Whey Protein
- 2 tsp baking powder
- 200g ripe banana mashed, approx. two small
- 120g unsweetened applesauce/puree
- 115g 0% fat plain Greek yogurt
- 1 large egg
Preheat oven to 180C (350F).
Mash bananas using a fork in a large bowl until almost smooth.
Add applesauce, yogurt and egg to the bowl and mix to combine.
Add whey protein, baking powder and oat bran. Mix well to combine before dividing between six muffin liners in a baking tray.
Bake for 15 minutes. Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool fully. Will keep in seal tight container for 2 - 3 days.
I haven't tried freezing these yet...they didn't last long enough but let me know in the comments below if you do and I can update the notes!