Protein Banana-Lemon Poppyseed Muffins

Summary

Prep time: 15 mins | Cook time: 20 mins | Total time: 35 mins Servings: 12 muffins

Ingredients:

• 1.75 cups Oat Flour (blend approx. 2 cups of whole oats to get this)
• 0.5 cup Protein Powder
• 2 tbsp Poppyseeds (increased as per original)
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 3 large Ripe Bananas, mashed
• 2 large Eggs
• 1 cup Plain Greek Yogurt
• 2 tbsp Lemon Juice
• 1 tbsp Lemon Zest

Note: I used all-purpose flour by accident. We’ll see how it turned out…

Instructions:

1. Prep: Preheat oven to 375°F (190°C). Grease your muffin tin well.
2. Blend Oats: Use your hand blender in a narrow container. Blend until you have a fine powder. Measure 1 ¾ cups after blending, not before.
3. Dry Mix: Whisk the oat flour, protein powder, 2 tbsp poppyseeds, baking soda, baking powder, and salt.
4. Wet Mix: In a separate bowl, mash the bananas thoroughly. Whisk in the eggs, Greek yogurt, lemon juice, and zest.
5. The “Oat Soak”: Combine wet and dry. Stir until just combined, then let the batter sit for 10 minutes. (Because we are using 100% oats and no sugar, this rest period prevents the muffins from being “mushy” in the middle).
6. Bake: Fill the tins. Bake for 18–22 minutes until a toothpick comes out clean.

Each muffin (of 12): 115 calories, protein 9g, fat 2.5g, carbs 16g.

Lemon Protein Glaze (Bonus)

Ingredients:

• 0.5 cup Greek yogurt (non-fat, plain)
• 1 scoop (30g) Vanilla protein powder
• 1 tbsp Lemon juice

How to make it:

• Whisk the yogurt, protein powder, and lemon juice in a small bowl until completely smooth.
• If too thick, add a splash of water or lemon juice.
• Spread over cooled muffins.

Nutrition:

• Total: calories 200, protein 34g, fat 1.5g, carbs 11g.
• Per muffin (if shared among 12): 17 calories, protein 2.8g, fat 0.1g, carbs 0.9g.