Description
These high protein cardamom banana oat breakfast muffins are a hearty and delicious way to start your day.
Ingredients
Scale
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add the Greek yogurt, honey (or maple syrup), and eggs to the mashed bananas and mix well.
- In another bowl, combine the rolled oats, ground cardamom, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If using, fold in the chopped nuts.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container for up to 5 days.
- They can also be frozen for up to 3 months.
- Feel free to add chocolate chips or dried fruit for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg