Banana Oat Protein Muffins (V, GF, RSF)

I made these muffins having a tasty, filling, and satisfying pre- workout breakfast in mind.

What makes these Banana Oat Protein Muffins a good choice as a pre-workout breakfast or snack? These muffins are chock-full of;

Oats and bananas– both fast-digesting carbs that give a boost of energy.

Bananas – high in potassium which help keep muscles from cramping up.

Veg Protein booster powder– to increase performance and help build muscle.

Coconut milk– rich in B vitamins. Adequate intake of B vitamins ensure optimum energy production and helps build and repair muscle tissue.

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.





2/3 Cup Oat Flour

2/3 Cup quick cooking oats + extra for sprinkling on top

1/4 Cup Coconut palm sugar

1/4 Teaspoon pink Himalayan salt

2 Teaspoons Baking powder

1/2 Teaspoon cinnamon

2 Tablespoons Naturade Soy-Free Veg Protein powder

1/2 Cup Coconut milk

1 Teaspoon  Apple cider vinegar

2 Ripe Bananas, mashed


Mix apple cider vinegar into coconut milk, set aside.

In a large bowl, mix oat flour, cooking oats, coconut sugar, salt, baking powder, cinnamon, and protein powder. Then stir in soured coconut milk, and mashed bananas, mix just until combined, do not over- mix.

Divide batter between 6- cups of a lightly greased large muffin pan. Sprinkle cooking oats on top batter.

Bake at 350°F for 18- 20 minutes or until toothpick comes out clean when poked into center of muffin.

Yield: 6





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