Banana Raspberry Oatmeal Muffins

Recipe Revised: June 8, 2014

You know when you need a quick grab and go breakfast? Well, these are perfect -- a muffin take on oatmeal with egg whites. I added in banana and apple sauce for some added sweetness.

Preheat the oven to 350F.  This recipe is really easy -- basically you can add everything to the Vitamix, and let it do all the work for you!

First, I added 2.5 cups of rolled oats (not the quick cooking kind), 2 medium bananas, 1 egg, 1 cup of egg whites, 1/2 c unsweetened apple sauce, 1/2 c vanilla unsweetened almond milk, 1/2 tsp baking soda, 1/4 tsp baking powder, 1 tbsp pure vanilla extract, and 1 tbsp coconut oil, into my Vitamix and blended until smooth.

Pour this mixture into a bowl and add in an additional 1/2 cup of oats, 2 scoops of vanilla whey protein powder and 1 cup of frozen raspberries and mix until combined.

I use an ice cream scoop to portion them out into paper-lined baking cups (which have been lightly misted with oil). Bake at 350F for about 25 minutes.  Let them cool a bit and enjoy!!  Makes about 20 muffins.

Banana Raspberry Oatmeal Muffins

3 cups old-fashioned rolled oats, divided (not the quick cooking kind) 

2 bananas (200g)
1 egg

1 cup egg whites
1/2 c. unsweetened apple sauce
1/2 c. almond milk

1/2 tsp baking soda

1/4 tsp baking powder

1 tbsp vanilla
1 tbsp coconut oil

2 scoops vanilla whey protein powder

1 cup frozen raspberries

Pre-heat oven to 350F. Blend 2.5 cups of oats, banana, apple sauce, almond milk, egg, egg whites, vanilla, coconut oil, baking powder, and baking soda and blend until smooth. Pour into a bowl and add in the remaining 1/2 cup of oats, protein powder and raspberries and stir to combine. 

Scoop into paper-lined baking cups that have been lightly sprayed with oil.  Bake at 350F for 25 min. Let them cool and enjoy!

Nutritional Information