Egg White Banana Oat Muffins
Egg White Banana Oat Muffins are tender, lightly sweet, and packed with the warm flavor of ripe bananas. Applesauce and almond milk keep them moist without heaviness, while oats and whole wheat flour add a wholesome, hearty crumb. Perfect for a quick breakfast, post-workout snack, or a make-ahead treat to enjoy throughout the week.
- Prep15 mins
- Cook20 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- 2
Blend the oats in a blender until they resemble flour. Transfer to a bowl. Add the whole wheat flour, brown sugar, baking powder, baking soda, and salt.
- 3
In a second bowl, combine the almond milk, egg whites, applesauce, and vanilla extract and mix until smooth. Add the mashed bananas and mix thoroughly.
- 4
Gently stir the banana mixture into the flour mixture just until combined. Divide the batter among the muffin cups.
- 5
Bake in the preheated oven until the tops spring back when lightly touched, 18 to 20 minutes.
- Calories 123.68 kcal Moderate
- Protein 4.18 g Low Source
- Carbs 25.71 g Moderate
- Total Fat 1.11 g Low Source
- Saturated Fat 0.15 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 106.61 mg Low Source
- Fiber 3.8 g Moderate
- Sugar 6.22 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 74.7 mg Low Source
- Iron 0.91 mg Low Source
- Potassium 168.09 mg Low Source
- Vitamin A 0.58 mcg_rae Low Source
- Vitamin C 1.38 mg Low Source
- Vitamin D 0.31 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Wheat 🌾
- Gluten