Description
Irene’s Power Muffins are a nutritious and delicious breakfast or snack option packed with oatmeal, protein powder, and bananas. These muffins are easy to prepare, wholesome, and customizable with optional nuts or seeds for added texture and nutrition.
Ingredients
Scale
Main Ingredients
- 2 cups dry oatmeal
- 2 scoops vanilla protein powder
- 2 ripe bananas
- 4 egg whites
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 1 tsp cinnamon
Optional Add-Ins
- 1 cup almonds, walnuts, raisins, or craisins (choose one or mix)
- 1 tbsp chia seeds
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the muffins.
- Mix Ingredients: In a large bowl, combine the dry oatmeal, vanilla protein powder, baking soda, and cinnamon. In another bowl, mash the bananas and whisk together with egg whites and vanilla extract. Mix the wet ingredients into the dry ingredients until just combined. If using, fold in your choice of add-ins such as almonds, walnuts, raisins, craisins, or chia seeds.
- Divide Batter: Evenly distribute the batter into a muffin pan, filling each of the 12 muffin cups about two-thirds full to allow room for rising.
- Bake Muffins: Place the muffin pan in the oven and bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use ripe bananas for natural sweetness and better texture.
- You can choose any type of protein powder, but vanilla flavor complements the muffins best.
- Optional add-ins like nuts or seeds add extra crunch and nutrition.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Try substituting egg whites with a vegan egg replacer to make the recipe vegan.
