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Breakfast Oatmeal Protein Muffins

These are a quick, healthy breakfast muffin that are high in protein, low in fat, and will fill you up well into lunch time! I make them for breakfast almost every morning and they hold me well until after noon (breakfast is at 6:00). I eat the entire batch for myself, but you can certainly share! If you decide to hold them over, keep them in the fridge and re-heat carefully due to the eggs so they don't get rubbery. You can add fruit, nuts, different spices, etc. to change them up. I pre-measure all the dry ingredients into zip-bags on the weekend and then I just have to add that to wet ingredients in the morning to make prep even faster.

Ready In:
26mins
Serves:
Yields:
Units:

ingredients

directions

  • Mix together dry ingredients.
  • Mash banana.
  • Add eggs to banana and beat slightly.
  • Add wet ingredients to dry and mix until it is all incorporated.
  • Pour into prepared muffin tins or baking cups.
  • Bake for 16 minutes at 350 degrees.
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RECIPE MADE WITH LOVE BY

@MsTeechur
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@MsTeechur
Contributor
"These are a quick, healthy breakfast muffin that are high in protein, low in fat, and will fill you up well into lunch time! I make them for breakfast almost every morning and they hold me well until after noon (breakfast is at 6:00). I eat the entire batch for myself, but you can certainly share! If you decide to hold them over, keep them in the fridge and re-heat carefully due to the eggs so they don't get rubbery. You can add fruit, nuts, different spices, etc. to change them up. I pre-measure all the dry ingredients into zip-bags on the weekend and then I just have to add that to wet ingredients in the morning to make prep even faster."
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  1. MsTeechur
    These are a quick, healthy breakfast muffin that are high in protein, low in fat, and will fill you up well into lunch time! I make them for breakfast almost every morning and they hold me well until after noon (breakfast is at 6:00). I eat the entire batch for myself, but you can certainly share! If you decide to hold them over, keep them in the fridge and re-heat carefully due to the eggs so they don't get rubbery. You can add fruit, nuts, different spices, etc. to change them up. I pre-measure all the dry ingredients into zip-bags on the weekend and then I just have to add that to wet ingredients in the morning to make prep even faster.
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