Banana Bread Muffins

I'm not sure I would have made it through the third trimester of pregnancy without these muffins. Somewhere around week 27 I would wake up around 2 AM completely and utterly starved - like I hadn't eaten in days. I'm not normally a late night fridge raider, nor do I condone it, but there was no falling back asleep until I filled my belly with something delicious. These muffins became my go-to late night snack (and mid morning snack!).

I adapted this recipe from Picnic In the Parks, swapping refined white flour for oat flour, sour cream for plain greek yogurt, and cutting the sugar in HALF! They are SUPER DUPER moist, the perfect sweetness, and pack 7 grams of protein per muffin! Mmmm! The perfect snack or accompaniment to any meal. And with Christmas just 9 days away, there is nothing better than the smell of warm banana bread wafting through the house.

Banana Bread Protein Muffins

INGREDIENTS

  • 1/4 lb (1 stick) vegan butter at room temperature

  • 1/3 cup sugar

  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed well) OR 2 Bob’s Red Mill Egg Replacer

  • 2 cups oat flour (I used Bob's Red Mill)

  • 1 tsp baking soda

  • 1 tsp salt

  • 3 small to medium VERY ripe bananas, mashed

  • 1/2 cup unsweetened applesauce

  • 1 tsp pure vanilla extract

INSTRUCTIONS

  1. Pre-heat oven to 350*

  2. Grease a standard 12 slot muffin tin

  3. With an electric mixer, cream butter and sugar until light and fluffy

  4. Add flax eggs and beat well

  5. Add the oat flour, baking soda, and salt, blend well

  6. Add the mashed banana, applesauce, and vanilla extract, blend well

  7. Divide evenly among muffin tin

  8. Bake 22 minutes (make sure a toothpick comes out clean)

Recipe, Sweet TreatLaurenda Bennettbanana bread muffins, low sugar, protein, vegetarian9 Comments