Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup Greek yogurt
- 1 ripe banana (mashed)
- 1 egg
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 1 scoop chocolate protein powder
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a bowl, mix oats, Greek yogurt, mashed banana, egg, honey or maple syrup, and vanilla extract.
- Add cocoa powder, chocolate protein powder, baking powder, and salt. Mix until well combined.
- Spoon the batter into the muffin tin, filling each liner about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool before serving.
Notes
- Store muffins in an airtight container for up to 3 days.
- Freeze for longer storage.
- Substitute honey with maple syrup for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg