Bananas have a very limited shelf life in my opinion, I like to eat them when they are barely yellow and as soon as they have brown spots, I turn my nose up! But, ripe bananas make the perfect basis for baking. As bananas ripen, they become sweeter, meaning that you can often use less (or in this case), no added refined sugars! This muffin recipe would be a perfect breakfast alongside some Greek yoghurt and a good cup of coffee. And at 150 calories, you can’t really go wrong…
Macros per muffin (based on 12 servings): 156kcal; 5.6g protein, 23.3g carbs, 5.1g fat
- 250g (approximately two medium) overripe bananas
- 2 large eggs
- 170g all purpose/plain flour
- 60g old fashioned oats
- 85g crunchy almond butter (can substitute for peanut butter or for a smooth consistency nut butter)
- 85g 0% fat Greek yoghurt
- 5ml (1tsp) vanilla essence
- 125ml unsweetened almond milk
- 45g honey
- 1/2 tsp baking powder
- Preheat your oven to 350f and line a muffin pan with 12 muffin cases.
- Roughly chop up the banana and add to a large bowl.
- Measure out the remainder of the ingredients into the bowl.
- Using a handheld whisk (or Kitchenaid) whisk the ingredients together on a low speed. Ensure all the mixture is combined, but don’t over whisk as it will break down the ‘crunch’ of the oats.
- Spoon out the mixture into the 12 cases – you can fill to the top as the muffins don’t rise too much and have quite a dense texture.
- Bake in the center of the preheated oven for 18 – 22 minutes. Take out when the top is slightly golden and a knife will come out clean.
- Enjoy warm with Greek yoghurt and sugar free syrup for a higher protein breakfast or enjoy after a savory meal for a 150kcal sweet treat.