• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 cup quick-cooking rolled oats
  • 2 small to medium bananas
  • 1/4 cup milk
  • 1/2 cup maple syrup
  • 1/4 cup peanut butter
  • 1 egg, slightly beaten
  • 1 tsp. vanilla extract
  • 1 1/2 cup whole wheat flour
  • 1/2 cup natural Whey Crisps
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup fresh blueberries or frozen blueberries without liquid, thawed


  • Heat oven to 375 F.
  • Grease 12 muffin cups, or 24 mini muffin pan.
  • In a blender, process bananas until liquefied. Add milk and thoroughly blend , pour mixture into a large bowl. Add rolled oats to banana mixture and let stand for 5 minutes.
  • In a second bowl, thoroughly mix baking soda, cinnamon, and salt. Add flour and whey crisps, mix well.
  • In the blender, combine maple syrup and egg; then add peanut butter and vanilla. Blend well. Pour this into the rolled oats; stir well. Stir in the dry ingredients (flour, salt, cinnamon, and baking soda).
  • Lastly, fold in the blueberries. Fill greased muffin cups about 3/4 full.
  • Bake at 375 F for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Makes 12 muffins. Or 24 mini muffins


Categories: Fruit  High Protein  Muffin 

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