Banana Oat Protein Muffins

Ingredients

• 200 glarge-flake rolled oats
• 3medium bananas, ripe
• 2large eggs
• 200 gplain 0% Greek yogurt
• 2scoops whey protein powder, vanilla
• 2 tbsppure maple syrup
• 2 tspbaking powder
• 1¼ tspground cinnamon
• 40 gwalnuts, chopped
• cooking spray

Method

1. Preheat the oven to 180°C (350°F) with a rack in the centre. Line a 12-cup muffin tin with paper liners or coat it well with cooking spray.

2. Peel the bananas and add them to a blender with the oats, eggs, Greek yogurt, protein powder, maple syrup, baking powder and cinnamon.

3. Blend on high for 45 to 60 seconds until smooth.

4. Roughly chop the walnuts and fold them into the batter with a spatula.

5. Divide the batter evenly between the 12 cups; they will be about three-quarters full.

6. Bake on the centre rack for 18 to 20 minutes, until the tops spring back when pressed and a toothpick inserted in the centre comes out clean.

   20 min timer

7. Cool in the tin for 10 minutes, then lift out onto a wire rack to cool completely before storing.

Storing and reheating

Keeps 4 days in an airtight container or 3 months frozen.