If you’re a regular Dash of Jazz reader (Hey, girl!), you already know about my obsession with baked oatmeal muffins. They’re just the easiest way to eat oatmeal on busy mornings and so versatile. I’ve made them alllll kinds of ways from almond butter blueberry to pumpkin walnut. And in case you’re new to my recipes, here are a few more of my baked oatmeal creations to date:
- Cranberry Almond Oatmeal Muffins are sweet and tart with a hint of vanilla.
- Oatmeal Breakfast Cookies are a healthy way to eat dessert first.
- Pina Colada Oatmeal Muffins taste like the tropics in a cute little package.
Today, we’re adding a new star to the lineup: banana nut oatmeal muffins. They’re delicious, vegan, and can be a source of protein in your weekly meal routine, if you’re into that sort of thing. 🙂 I recently made these banana nut oatmeal muffins with a scoop of vegan (soy-free) protein powder and loved the result so, if you’re looking to work more protein into your diet, this is a great way to do that.
With or without the protein boost, I also like these for easy pre-workout snacks. This recipe makes 12 muffins, which is enough for me to have a couple each weekday morning with fresh fruit or something else and still have a couple on hand to grab on my way to the studio. And I have to mention the banana nut oatmeal muffin flavor. It is so on-point and basically a cross between my spiced banana bread loaf and homemade instant oatmeal but healthier. Perhaps best of all is how quick and convenient these are. In just 30 minutes, you have breakfast for the whole workweek! While these bake and cool, I typically wash dishes or prep my lunches. Not sure if you care to know that but thought I’d share.
How to Make Banana Nut Oatmeal Muffins with Protein
Grab and go breakfast or pre-workout snack that tastes like banana nut bread
- 4 cups old fashioned oats
- 1/3 cup walnut pieces
- 1/3 cup banana chips broken into pieces
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 very ripe bananas mashed
- 1 2/3 cup almond milk or any plant-based milk
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 scoop plant-based protein powder optional
Preheat oven to 350 degrees. Combine oats, walnuts, banana chips, sea salt, cinnamon, and nutmeg in a large bowl and stir until well mixed. Set aside.
In a smaller bowl, mix together almond milk, protein powder, mashed banana, maple syrup, and vanilla extract until smooth and uniform.
Add wet mixture to dry mixture and stir until there are no dry "pockets" left.
Scoop about 1/2 cup of oatmeal mixture into each cavity of a non-stick (or greased) 12-count muffin pan. Lightly press mixture into each cavity so that the top of each muffin is smooth.
Bake for about 25 minutes or until tops of muffins are firm when pressed. Allow muffins to cool completely in pan before removing.