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Home > Recipes > Low-GI Banana, Carrot & Oat Protein Muffins
Author:

Kevin Curry

Low-GI Banana, Carrot & Oat Protein Muffins

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These banana protein muffins taste amazing and are great for you when you’re looking to keep those gains. This protein muffins recipe includes a recipe for a protein-packed cream filling that you can layer between alternating slices of bananas and protein muffins. While this won’t exactly keep you on a keto diet due to to use of oat flour and oatmeal, you can substitute almond flour as well if you wanted it to be low carb as well. I like to use flours from Bob’s Red Mill since the quality is usually top-notch.

In order to make these muffins healthy and delicious, we use creamy bananas and sweet shredded carrots so it not only looks delicious but tastes great too. You don’t want to use overripe bananas so choose bananas that are still slightly green. You can also add other things to it such as chia seeds and chocolate chips (try to use unsweetened dark chocolate chips.) Smearing it with some almond butter means these banana protein muffins can be a part of your healthy breakfast routine.

These muffins freeze well so you can make a lot of it at a time. Make sure you let them cool completely and place into Ziploc bags, and store in your freezer until you need them. Pop them in the oven or the microwave to reheat for an easy and healthy snack.

If you enjoyed this tasty spin on banana protein muffins recipes, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!

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Low-GI Banana, Carrot & Oat Protein Muffins

Ingredients

* Optional Substitution Note

Ingredients for 6 jumbo muffins:

  • 1 cup oat flour
  • 1/2 cup oatmeal (rolled or instant depending on person’s dietary needs)
  • 1 scoop Labrada Lean Pro 8
  • 2 bananas (not overly ripe, somewhat green)
  • 1.25 cup shredded carrots
  • 3 tbsp coconut oil
  • 1 egg
  • 3/4 cup 2% Greek yogurt
  • 1 tsp sweetener
  • 1 tsp baking powder
  • 1/2 tsp allspice
  • 1 tsp baking soda
  • 1 tsp cinnamon

Protein Cream (optional)

  • 4oz reduced fat cream cheese
  • 7oz 2% Greek yogurt
  • 1 scoop Labrada ISO Lean Pro
  • 1 tsp vanilla extract

Steps

Step 1

Set oven to 350F.

Step 2

In a bowl, mix chopped bananas, coconut oil, egg and sweetener.

Step 3

In a separate bowl, mix all dry ingredients together – oat flour, oatmeal, protein powder, baking soda & baking powder, cinnamon and allspice.

Step 4

Add banana mixture to the dry ingredients, as well as greek yogurt and carrots. Mix thoroughly.

Step 5

Evenly divide among muffin cups. Bake in the oven for at least 25 minutes at 350F.

Step 6

For protein cream, mix all ingredients together in a bowl and chill in the refrigerator. Serve with muffins as to pudding or faux-icing.

Approximate macros for 1 of 6 muffins WITHOUT protein cream:

Low-GI Banana, Carrot & Oat Protein Muffins

Kevin Curry


Prep 00min
Cook 25min
Total 25min

Category
Calories 279

Ingredients for 6 jumbo muffins:

  • 1 cup oat flour
  • 1/2 cup oatmeal (rolled or instant depending on person’s dietary needs)
  • 1 scoop Labrada Lean Pro 8
  • 2 bananas (not overly ripe, somewhat green)
  • 1.25 cup shredded carrots
  • 3 tbsp coconut oil
  • 1 egg
  • 3/4 cup 2% Greek yogurt
  • 1 tsp sweetener
  • 1 tsp baking powder
  • 1/2 tsp allspice
  • 1 tsp baking soda
  • 1 tsp cinnamon

Protein Cream (optional)

  • 4oz reduced fat cream cheese
  • 7oz 2% Greek yogurt
  • 1 scoop Labrada ISO Lean Pro
  • 1 tsp vanilla extract

  1. Set oven to 350F.

  2. In a bowl, mix chopped bananas, coconut oil, egg and sweetener.

  3. In a separate bowl, mix all dry ingredients together – oat flour, oatmeal, protein powder, baking soda & baking powder, cinnamon and allspice.

  4. Add banana mixture to the dry ingredients, as well as greek yogurt and carrots. Mix thoroughly.

  5. Evenly divide among muffin cups. Bake in the oven for at least 25 minutes at 350F.

  6. For protein cream, mix all ingredients together in a bowl and chill in the refrigerator. Serve with muffins as to pudding or faux-icing.


Nutrition per serving

Calories279cal
Protein13g
Fats12g
Carbs32g
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Details

Prep 00min
Cook 25min
Total 25min

Nutrition per serving

Calories279cal
Protein13g
Fats12g
Carbs32g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!