Banana Oat Protein Muffins with Peanut Butter Drizzle (Gluten-Free, High-Fiber)

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Did You Given Up Muffins?
Good news, these banana oat protein muffins are made with quality ingredients and there’s not even a pinch of added sugar.
So what did I use?
ChocZero Syrup: is a gluten free, soy free, and sugar alcohol free company. They use an exclusive monk fruit formula to make a line of products with absolutely no added sugar for the every day sugar free individual’s life.

Further Food Collagen Peptides: are sourced from grass-fed, pasture-raised bovine hides to ensure a natural, high quality, and sustainable source of this ancient nutrient. Collagen is the most abundant protein in the body and helps give structure to our hair, skin, nails, bones, ligaments and tendons in our body.

PB2: is a powdered peanut butter, made by pressing out most of the natural oils from roasted peanuts and then grinding the nuts into a fine powder. Two tablespoons of natural peanut butter provide about 190 calories, while two tablespoons of PB2 provide just 45 calories. I added extra water to make it a drizzle.

Oats: Oats are a good source of a unique type of fiber called beta-glucan, which is associated with a range of health benefits. Oats contain high amounts of many vitamins and minerals, such as manganese, phosphorus, copper, B-vitamins, iron, selenium, magnesium and zinc.

Greek Yogurt: is packed with protein, probiotics, and B12! Greek yogurt is a great source of protein, especially if you need to avoid meat.

Banana: are a healthy source of fiber, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients.

Further Food Nutritionist Commentary:

These delicious muffins are perfect for pre or post-workouts! The potassium from the bananas helps keep you hydrated, as well as regulates blood flow throughout the body. Each muffins also packs 6g of fiber thanks to the oats and 6g of protein from the collagen peptides, so you will be satiated until lunch!

By Liz Lederman

Banana Oat Protein Muffins with Peanut Butter Drizzle (Gluten-Free, High-Fiber)

  • Prep Time: 15 minutes
  • Cook Time: 20-30 minutes
  • Servings: 8

Ingredients

3 scoops Collagen Peptides Powder
2 tablespoons nut milk
3 ripe bananas
1/3 cup olive oil
2 tablespoons calorie free syrup (I used Coconut Choczero Syrup, optional)
¼ cup plain Greek yogurt
1 ½ cup oats
1 teaspoon vanilla extract
½ teaspoon baking soda, baking powder, cinnamon

Instructions

  1. Preheat Oven to 350F.
  2. Mash bananas in small bowl and mix together all other muffin ingredients.
  3. Fill muffin tins ¾ of the way full with mix
  4. Bake for 20-30 minutes.

Topping
Mix 3 tablespoons of PB2 with water until desired liquid texture or melt smooth PB

Preheat Oven to 350F. Mash bananas in small bowl and mix together all other muffin ingredients. Fill muffin tins ¾ of the way full with mix Bake for 20-30 minutes. Topping Mix 3 tablespoons of PB2 with water until desired liquid texture or melt smooth PB

Nutrition Information

Per Serving: Calories: 216; Total Fat: 11 g; Saturated Fat: 2 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 7 mg; Potassium: 167 mg; Carbohydrate: 27 g; Fiber: 6 g; Sugar: 6 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 6%; Vitamin A: 0%; Iron: 5%; Calcium: 1%

 

Easily Add Protein Into ANY Baked Good With Our Collagen Peptides!

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One thought on “Banana Oat Protein Muffins with Peanut Butter Drizzle (Gluten-Free, High-Fiber)

  1. Haley Hughes

    These are my favorite! Love them for a post-workout snack! Collagen adds that extra protein needed to preserve lean muscle mass!

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