Original 3-Ingredient Oatmeal Muffins (Base Recipe)
Ingredients
- 2 ripe bananas, mashed
- 1½ cups rolled oats
- 1 cup water or unsweetened almond milk
Instructions
- Preheat oven to 350°F (175°C).
- Mash bananas in a bowl until smooth.
- Stir in oats and liquid until fully combined.
- Let batter rest 5 minutes so oats absorb liquid.
- Spoon into a lined or greased muffin tin.
- Bake 20–25 minutes, until set and lightly golden.
- Cool 5 minutes before removing.
Texture: Soft, hearty, naturally sweet
Great for: Breakfast, snacks, grab-and-go
High-Protein Oatmeal Muffins (Still Simple)
Ingredients
- 2 ripe bananas
- 1½ cups rolled oats
- ½ cup liquid egg whites
- ½ cup unsweetened almond milk or water
- ½ cup plain nonfat Greek yogurt
- ½ tsp baking powder
- Optional: cinnamon or vanilla
Instructions
- Preheat oven to 350°F (175°C).
- Blend oats into flour or leave whole for texture.
- Mash bananas, then mix in all ingredients.
- Rest batter 5 minutes.
- Fill muffin cups about ¾ full.
- Bake 22–26 minutes, until firm in the center.
- Cool before eating.
Protein Boost Options (Mix & Match)
Add one of these if you want even more protein:
- 1 scoop vanilla protein powder (add 2–3 tbsp extra liquid)
- ½ cup low-fat cottage cheese (blend smooth)
- 2 tbsp peanut butter powder
Approximate Nutrition (High-Protein Version, per muffin – makes 10)
- Protein: 8–11 g
- Calories: ~90–110
- Naturally sweet, no added sugar
