I made these muffins using Banana Bench Pressed Oats – a ‘cereal blend’ here in the UK that contains oats, chopped dates, and banana flakes. If you want to make these muffins but don’t have access to Bench Pressed Oats though, you can always just use regular rolled oats + some vanilla whey +/- some chopped dates or your sweetener of choice. You can also use ground almonds instead and/or a combo of ground almonds and buckwheat flour if you want to make the muffins gluten free and what not.
1/2 cup Bench Pressed Oats (or 3/8 cup of rolled oats + 1/8 cup of whey)
1/4 cup pea protein powder
1 ripe banana
3/4 cup liquid egg whites
1 tablespoon poppy seeds
1/2 cup cartoned coconut milk (or almond milk or rice milk)
2 tablespoons coconut flour
1 teaspoon baking powder
1 tablespoon lemon zest
Blended together and baked in an 170 C (338 F) oven for about 35 minutes inside some silicone or paper muffin cases
Texture wise, the muffins were amazing, pretty much perfect. They were soft, really light and perfectly cakey, just like a muffin should be. And they made my house smell mmmmm :-D The poppy seeds added a nice crunch to them too and with the lemon, they were delish. One thing I forgot though was to add nuts. Pecans would have worked especially well in this recipe. Taste wise though, they were great – oaty, lemony, and mildly bananaish – a glorious combination in my world ;-) Sweetness-wise they were OK, could have done with a bit more sweetener or dates. Topped with a bit of honey though, boooom! Deliciousness.
Macros per one muffin (out of 6):
14g carbs (4.8g sugars)
3g fat (1.4g sat)