Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 180 degrees.
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For
12
M
I
3
Ripe bananas
90
g
Oats
2
Eggs
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Per Serving
Calories
215kcal
Fat
9g
Carbs
20g
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These muffins keep for about a week in the fridge. You can switch the milk for an alternative. I always find vegan protein powder is better to use for baking.
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Greek yogurt and berries
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J
Jill S
7 months ago
What did I do wrong? I followed the recipe and this is what I ended up with. Very runny and protein powder went lumpy
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Tyler
7 months ago
Hmm okay, let's try and work this out! What type of protein powder did you use (i.e. vegan, or whey/whey isolate)?
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J
Jill S
7 months ago
Vegan, definitely
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C
Charlotte B
9 months ago
Hi! Would they still work if I skipped the protein powder, or would I need to replace it with something?
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Tyler
9 months ago
Yes of course, just replace the protein powder with flour! Because protein powder is slightly more absorbent than flour, you will need to adjust the quantity - approximately 45-50 g of flour. If the mixture looks too dry, you can some more liquid (milk or yogurt).
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E
Ellen K
10 months ago
Would these freeze well?
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Tyler
10 months ago
Yes! Obviously make sure they're fully cooled before freezing and to avoid ice crystals from forming you could wrap them individually before adding to a freezer bag.
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E
Ellen K
10 months ago
Thank you! :)
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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 180 degrees.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
3
Ripe bananas
90
g
Oats
2
Eggs
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
215kcal
Fat
9g
Carbs
20g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
These muffins keep for about a week in the fridge. You can switch the milk for an alternative. I always find vegan protein powder is better to use for baking.
Only visible to you
Made it?
Greek yogurt and berries
Cancel
J
Jill S
7 months ago
What did I do wrong? I followed the recipe and this is what I ended up with. Very runny and protein powder went lumpy
Like
Reply
Cancel
Tyler
7 months ago
Hmm okay, let's try and work this out! What type of protein powder did you use (i.e. vegan, or whey/whey isolate)?
Like
Reply
Cancel
J
Jill S
7 months ago
Vegan, definitely
Like
Reply
Cancel
C
Charlotte B
9 months ago
Hi! Would they still work if I skipped the protein powder, or would I need to replace it with something?
Like
Reply
Cancel
Tyler
9 months ago
Yes of course, just replace the protein powder with flour! Because protein powder is slightly more absorbent than flour, you will need to adjust the quantity - approximately 45-50 g of flour. If the mixture looks too dry, you can some more liquid (milk or yogurt).
Like
Reply
Cancel
E
Ellen K
10 months ago
Would these freeze well?
Like
Reply
Cancel
Tyler
10 months ago
Yes! Obviously make sure they're fully cooled before freezing and to avoid ice crystals from forming you could wrap them individually before adding to a freezer bag.
Like
Reply
Cancel
E
Ellen K
10 months ago
Thank you! :)
Like
Reply
Cancel
