Banana Bread Baked Oatmeal Muffins

The classic flavor of banana bread meets wholesome baked oatmeal in these personal-size muffins that are ideal for busy mornings. There’s an option for added protein, and the muffins freeze well too! 

I’ve been sitting on this recipe for years, regularly whipping up a batch for grab-and-go breakfasts and hearty snacks whenever a couple of bananas sat on the counter a little too long.

I used to make the tasty muffins with a scoop of chai protein powder, which supplied a delightful spiced banana bread flavor—the added protein also made them a touch more filling— but the product was discontinued.

On several occasions, I sought out an alternative, but it seemed silly to buy a big container for an occasional scoop. Protein powders so often come in very large vats!

The muffins don’t come up short in absence of the protein powder. So, I added some nutmeg and a pinch of cloves along with the cinnamon and called it a day.

Recently, however, Naked Nutrition, a company I worked with a year or so ago, sent me a sample of a new line of protein powder called Naked Bake. It’s banana bread flavored, and what intrigued me is how the product’s usage goes well beyond the typical protein powder. The label contains quick and easy recipes for a mug muffin, a loaf of banana bread, and a protein shake.

But did it taste good? The first thing I did was mix some of the powder with water. Unlike many protein powders, this one whisked into the water without the use of a blender, and it tasted quite good—a spot-on banana bread flavor, which was nicely sweet without the chalkiness or artificial flavor characteristic of many powders.  

My mind then went to the following recipe, which I had been making often over the summer to pack in my younger son’s lunchbox. He was working a landscaping job, and given all the physical labor, he needed a filling snack to get him through the afternoon. 

The results were excellent. The protein powder enhanced the flavor of the banana and warm spices with no downside. 

So, while the muffins are a win without this addition, the right protein powder has the ability to ratchet up the fill factor and flavor. And as always, it’s nice to have choices! 

Perfectly spiced and lightly sweet, these single-serve baked oatmeals are easy to make dairy- and gluten-free – and you can add protein powder if desired. The container in the picture is a good option for those who would appreciate a multi-purpose powder, as it can be used for quick mug muffins, protein shakes, and banana bread. 

Perfectly spiced, lightly sweet, and super satisfying. For added protein and staying powder, I often enjoy a muffin with a spoonful of vanilla Greek yogurt. A handful of berries rounds out the meal nicely.

Banana Bread Baked Oatmeal Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 jumbo muffins or 9 standard muffins

The classic flavor of banana bread meets wholesome baked oatmeal in these personal-size muffins that are ideal for busy mornings. There's an option for added protein, and the muffins freeze well too. 

Print

• 1 large egg
• 1 cup (240g) mashed overripe bananas (about 2 medium-large)
• 1 cup (240ml) milk of choice
• 2 tablespoons (28ml) vegetable oil of choice
• 1 teaspoon (5ml) vanilla
• 2 cups (180g) rolled oats
• ¼ cup (50g) packed brown sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg (I like ½ teaspoon if freshly grated)
• A pinch (1/16 teaspoon) ground cloves
• Optional: 3 tablespoons protein powder*; ¼ to ⅓ cup chopped walnuts, pecans, raisins, or chocolate chips

Instructions

Preheat the oven to 350℉. Spray (or use paper or parchment liners) 6 jumbo or 9 standard muffin cups.

In a mixing bowl, whisk the egg and then stir in the mashed bananas, milk, oil, and vanilla. Add the oats, brown sugar, baking powder, cinnamon, nutmeg, and cloves, stirring until well blended. Fold in the optional nuts, raisins, or chocolate chips. (Helpful hint: If you have time to spare, cover and refrigerate the mixture for as little as 20 minutes or up to a few hours. This will give the oats time to absorb some of the liquid and make the mixture easier to transfer.)

Divide the mixture evenly among the prepared muffin cups, and bake until set in the center, 23-25 minutes for standard muffins and 30 minutes, give or take as all ovens vary, for jumbo muffins. If unsure, look for an internal temperature of 205℉ when taken with a quick-read thermometer.

Let the muffins cool in the pan for 10 to 15 minutes, and then remove to a rack. You may enjoy them warm or room temperature.

Storage: The muffins will keep in an airtight container on the counter for up to three days or in the refrigerator for about a week. They freeze well too.

Notes

*Most recently, I’ve been adding Naked Nutrition’s Naked Bake protein powder, which enhances the flavor of these muffins because it is banana bread flavored. (The powder can also be used for an easy loaf of banana bread!) Three tablespoons is one scoop (24g), but scoop size can vary among brands.

Want more protein? One scoop of protein powder may be added with no adjustments. Two scoops may be used, but in that case, add an additional egg white to the batter. Otherwise, the increase in dry ingredients may lead to a crumbly muffin.

A food styling trick for visual appeal: I like to top each muffin with a pinch of oats prior to baking, spreading them evenly over the surface.

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