High Protein Muffins Your Kids Will Love

start your morning with high protein muffins for good fuel and fast clean up

It’s time for breakfast (again) and the kids are tired of eggs.

“Can you make muffins, Mama?”

You wanna say yes, but you know you need protein to build bodies and fuel brains, so you decide to make muffins and eggs (comfort food + protein).

But then suddenly breakfast is this huge production that doesn’t fit on a weekday morning, and there’s scrambled egg fragments all over the kitchen that no one wants to eat the eggs anyway because MUFFINS! just came out of the oven!

Solution? Put the eggs in the muffins. All the eggs.

But wait. You’ve tried some of those “healthy” eggy creations in the name protein, and they were awful. Worse than cold scrambled eggs. The kids couldn’t gag them down, and you wasted an entire carton of expensive farm-fresh eggs, and the dog won’t even eat them.

That’s because if you wanna use a lot of eggs in your baked goods, you have to balance them out with other ingredients that bring moisture and texture.

When you get that right, high protein muffins make breakfast simple and nutritious (and did I mention delicious? And chocolate?) Here, let me show you…

start your morning with high protein muffins for good fuel and fast clean up

(this post contains affiliate links for your convenience)

Upping the protein in my baked goods has been a strategy I’ve learned from the gals at Trim Healthy Mama. Their newest cookbook is gorgeous and my kids and I love paging through and finding new dishes to make. If you’re looking to up the nutrition in your family, this book would be a great tool.

This muffin recipe is a variation on their Chocolate Banana Muffins on page 181. My version would be considered a “Crossover” because I use full fat yogurt, whole eggs, and we enjoy them with lots of butter because that’s what muffins are, right? Simply #buttervehicles. Amen.

High Protein Muffins

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start your morning with high protein muffins for good fuel and fast clean up

High Protein Muffins Your Kids Will Love


  • Author: Trina Holden
  • Total Time: 30 mins
  • Yield: 24 muffins 1x

Description

this recipe makes 2 doz. large muffins. Go ahead, it’s kitchenwise to bake in bulk. They will disappear within 24 hours, or you can freeze half for another day!


Ingredients

Units Scale
  • 4 very ripe bananas
  • 8 eggs
  • 1 c. plain yogurt (use applesauce for a dairy-free option)
  • 1 Tbsp. vanilla extract
  • 4 cups oats, ground into flour in a blender (use certified gluten-free oats if you’re sensitive to gluten)
  • 3/4 c. cocoa powder
  • 1 c. sugar or 1//2 c. Stevia-based sweetener
  • 1 tsp. real salt
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda

Instructions

  1. Preheat oven to 350.
  2. Grease 24 muffin tins (I use coconut oil) and line with paper liners.
  3. Peel and mash bananas in the bottom of a large bowl.
  4. Add eggs, yogurt, and vanilla and mix well.
  5. Pour oat flour on top of the egg mixture, and measure the rest of the dry ingredients on top of that.
  6. Mix the dry ingredients together a bit, then fold them into the wet stuff in the bottom of the bowl.
  7. Divide batter into muffin tins. If you have extra, you can pour it into a bread pan and make a loaf for snacking later.
  8. Bake at 350 for aprox. 20 minutes until muffins have risen and the top bounces back when you poke it. (Bake bread loaf for 35-40 min. until knife inserted in center comes out clean.)
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Chocolate Banana Muffins

Get Smart with Your Muffin Making:

  • Muffins tins are the worst dish to clean! Save time and angst–get muffin tin liners. And, let me save you even more angst: avoid the cheap ones that stick to the muffins and get yourself some nice, parchment paper liners! They work so well, you can literally lift the finished muffins clean out and use the papers again!
  • Putting liners into muffin cups is a GREAT job for toddlers who are otherwise going bananas waiting for breakfast to be ready. Ask me how I know.
  • Smart cooks bake in bulk. I have two large dozen count muffin tins like these. I could really use a third.
  • My method of mixing muffin batter only requires one bowl by measuring the dry ingredients right on top of the wet. As soon you get the muffins in the oven, turn around and wash one bowl, and breakfast clean up is over. These muffins are a complete meal in themselves and are not very crumbly thanks to all the eggs, so you don’t even need to serve them on plates. You can get right to the rest of your day. You’re welcome.

Variations on the Theme…

  • Applesauce Muffins–Replace the banana with equal parts applesauce, and replace the cocoa powder with 1 Tbsp. cinnamon
  • Morning Glory Muffins–Omit the cocoa powder and add 8 drops orange essential for a flavor burst (Use pure, oils certified for cooking!) and 3/4 cup raisins.
  • Pumpkin Spice Muffins–Replace banana with equal amount of canned pumpkin OR leftover mashed squash. Replace the cocoa powder with 1 Tbsp. pumpkin pie spice.
  • Banana Split Muffins–Add 1/2 cup peanut butter and top the muffins with a sprinkle of mini chocolate chips. Mmmm….great birthday breakfast!

Even More Yummy Protein Breakfasts…

We like a high protein breakfast because it fuels our bodies for morning chores, and our brains for school. Carb or sugar-heavy breakfasts just lead to blood sugar crashes, foggy thinking, and the need to get out snacks right in the middle of math lessons. Yikes. Nobody wants that. When we eat a protein-packed breakfast, it fuels our whole morning with energy and good attitudes. Here’s some more high-protein breakfast options our family loves:

Do your kids like eggs? Do you have to hide them? Tell me your family’s favorite high protein breakfast in the comments!

103 responses to “High Protein Muffins Your Kids Will Love”

  1. Sarah Avatar
    Sarah

    Do you have the nutrition facts for these?

  2. Dedith Avatar
    Dedith

    Hi there! I’ve made these muffins a few times and my 4 year old loves it. I need to make it again. How can I access the recipe? Thank you!

  3. Dulci Avatar
    Dulci

    Question about the oats: I actually happen to have oat flour in my pantry that I might like to use instead of whizzing up oats in the blender. Did you measure the oats before grinding or after?

    1. Trina Avatar

      I usually measure before. But you can totally use your oat flour- simply add flour till your batter is ‘muffin consistency’

      1. Dulci Avatar
        Dulci

        Thank you!

  4. Yvonne Price Avatar
    Yvonne Price

    This recipe is great! I been looking for a muffin recipe with extra eggs. I’m wondering what I could swap out to add some butter, any ideas?

    I made 5 different flavors. I halved the recipe so I could experiment with flavors. Then I used applesauce instead of banana, and I used 1/3 cup honey instead of sugar. I made chocolate, chocolate with chocolate chips, vanilla (extra vanilla), strawberry (using crushed freeze dried strawberries and strawberry extract), and blueberry (frozen blueberries – thawed, dried and tossed in a little flour). They all came out great. The strawberry and the chocolate with chocolate chips were my favorite.

    I would love to sub butter for something to add some fat, but I wasn’t sure what to swap out. I already changed so many things I was too nervous to try and add butter on top of all the other things I was doing lol!

  5. Jeanette Avatar
    Jeanette

    Hi Trina, you recommend using equal parts apple sauce when substituting for the 4 bananas but I’m just wondering what that would look like cup wise? Sorry, I’m not good at this!

  6. Tanzeem Avatar
    Tanzeem

    I make these all the time! Has definitely become a staple in our household. Thanks so much for sharing the recipe!

  7. Lydia Avatar
    Lydia

    I made these muffins tonight. They were super simple to make and incredibly tasty. I added 100g of crushed walnuts to get some extra crunch and fat in. I wish I added more honestly. Instead of white sugar I did a combination of honey and date sugar, which turned out beautifully. Anyway I’m really looking forward to having them for breakfast. I made them really big so I only ended up getting 17 muffins out of the batter, but I really don’t mind.

  8. Sarah Avatar
    Sarah

    My five year old asks for chocolate every day for breakfast lately which has been maddening. These I can get behind! He loves them and ate two this morning!! I refuse to give him sugary cereals or highly processed foods for breakfast so these have truly been a game changer. I did do the four cups oats first and they still came out okay! I’m going to try the cinnamon version next time and add chocolate chips to change it up. You’re a life saver!

  9. Liezl Avatar

    Made these using applesauce instead of yogurt, chickpea/almond flour instead of oat flour (I like my bowl of oats in the AM and had some different flours on hand), added a bag of 70+% cacao chips, and a small bag of dried cranberries to replace the sugar. Made both 24 mini muffins (prior to adding cranberries) and a loaf (after adding cranberries) from one recipe. The loaf came out pretty delicious and not overly sweet – not quite a dessert but not just a regular loaf either. Adding cranberries was a good move imo!

  10. Jamie Avatar
    Jamie

    These muffins are amazing!!! Perfect for my 5 year olds, and even the grandparents liked them! Very moist, have to store with a paper towel in the container or keep in the fridge or they will mold! I’m making a double batch next and keeping some in the freezer! Yum!

  11. Mindy Avatar
    Mindy

    Hello! These look amazing and I would really like to try them. Do you by chance know the nutritional information? I’m specifically looking for the grams of carbs. I have celiac disease and also gestational diabetes. I want to eat one so bad but also don’t want to spike my blood sugar to much haha. Thank you!

  12. Darlene Avatar
    Darlene

    Explain the recipie please. Is the recipie a typo or are some things meant to double? 8 bannanas, 16 eggs, 2 cups of yogurt??

    1. Jeremy Holden Avatar
      Jeremy Holden

      Hey Darlene,

      The doubled items were a glitch with how the recipe was getting displayed. Thanks

  13. Rachel Avatar
    Rachel

    Hi Trina, does this recepie show up on your browser as having 2 measurements of each ingredient like it does on mine?

    For example:
    4 very ripe bananas
    4 very ripe bananas
    8 eggs
    8 eggs

    I love the recepie! So delicious! I never thought about using ground up oats instead of flour! Genius!

    1. Jeremy Holden Avatar
      Jeremy Holden

      Hey Rachel,

      That was a glitch on the site. Thanks.

  14. Annie Avatar
    Annie

    Why are all the ingredients repeated?
    Mistake right?

    1. Jeremy Holden Avatar
      Jeremy Holden

      Hey Annie,

      Yes, that was a glitch. Thanks

  15. Becky Avatar
    Becky

    Why are the ingredients listed twice?

    1. Jeremy Holden Avatar
      Jeremy Holden

      Hi Becky,

      That was a glitch. Thanks.

  16. Heather Avatar
    Heather

    I’m a little confused. On the recipe it is showing up as double everything except the baking soda. For example 8eggs, 8 eggs, 1c sugar, 1c sugar.. and so on. Originally I thought this meant halving it would just mean one of each of those and then half of the baking soda. However, I made it like that last night and still had enough for about 24-30 muffins. So now I am trying to figure out why the double ingredients? Is it just a glitch?

    Thankfully my muffins turned out fine but I added 1/4 c of extra sugar. I am glad that I did because they were just sweet enough for my boys to eat. Though my husband still wasn’t a fan and wanted me to add chocolate chips because they weren’t sweet enough for his taste. He’s more picky than the kids though so I’m not surprised. I’m really glad I came across this recipe and finally have a healthy snack for my kids outside of the 4 things they rotate through.

  17. Amanda Avatar
    Amanda

    Would I be able to use regular flour in place of the oat flour? I’ve made a batch already and they are delicious but my kids are not enjoying the texture (a little grainy). We aren’t a gluten free family so AP flour would be fine for us. Just wondering what the measurement change would be in your option.

    Thank you!
    A 🙂

  18. KolbiSara Avatar
    KolbiSara

    These are great!! So moist and chocolatey. I sprinkled some chocolate chips on top to give it a little sweet-kick. Loved it!

  19. Nancy Avatar
    Nancy

    Hi. I love these muffins! My kids are training their palates to wean off so much sugar. These are great! One question: Is the yield of 24 for the doubled recipe (e.g. 8 bananas, 16 eggs, etc?) Or is 24 from the single recipe (4 banana, 8 eggs, etc). I only ask because I came out with much more than 24 muffins from the double recipe. Did I do something wrong?

  20. Adrian Avatar
    Adrian

    Trina, this may be a very obvious answer but the ingredients are all repeated. Is this correct?

  21. Tana Avatar
    Tana

    I apologize if this is a repeat question, but it looks as though all of the ingredients are doubled except the baking soda at the end. Is it really 8 bananas and 16 eggs, etc? Is this because it makes a double batch that you could freeze? I was wondering if it was a glitch on my end and wanted to clarify before making. These look delicious!
    Thanks!

  22. Alexandra Zapruder Avatar

    I’m trying to pack in as much protein as I can in a muffin that my kids (10 and 13) will actually eat. What do you think about putting peanut or almond butter in these? I’m not worried about fat as my shorties are quite slim but I AM concerned about sugar because it just seems so evil. I have one kid who has to take medication that suppresses appetite so I want to load that one up with yummy filling and healthy food in the am before meds kick in. I’m not a great baker so I don’t know if I could just slip some PB in here or if I should use PB in place of something else because of consistency/texure and baking time. Would love your expert opinion if you have a minute for that.
    Meanwhile, just adding that you are a wonderful writer and so funny, which I really appreciate and which makes it really fun to read your blog. Thank you so much for this! I’m a new fan and will be checking out your other recipes.

    1. Trina Avatar

      Alexandra–glad you’re enjoying it here! lovely to have you!
      as to the muffins–go with your gut 😉 peanut butter is lovely in baked goods, and would make these more like banana-split-brownie sundae muffins! 😉 You can adjust the sugar to your liking, replace it with honey or maple syrup or coconut sugar. Enjoy!

    2. Erica Avatar
      Erica

      The recipe when I printed is coming out in double for all ingredients or is that supposed to happen due to the recipe making 24 muffins instead of 12?

    3. Hope Avatar

      Your recipe looks amazing!! Can’t wait to try it. The variations sound lovely too.
      I’m a little confused on the recipe and variations though. For the original, are the amounts supposed to appear twice? (in other words, please confirm I’m supposed to use 16 eggs for 24 muffins).
      If that part is correct, and not some sort of glitch, when I’m making the variation – for example the apple sauce ones – am I using 2 tbsp cinnamon (1 tbsp to replace 3/4 cup cocoa) or am I using 1 tbsp total?

      1. Jeremy Holden Avatar
        Jeremy Holden

        Hi Hope,

        That was a glitch in how it was displayed. Thanks

    4. Breanna Avatar
      Breanna

      whats the nutrition of this?

  23. Amy Avatar
    Amy

    These look delicious! Do you have the nutritional breakdown per muffin? Curious of protein and sugar content.

    Thanks!

    1. Trina Avatar

      I do not, Amy–sorry!

    2. Kate Avatar
      Kate

      I input these muffins into MyFitnessPal: 184 calories per muffin. Fat – 6.8 g
      Carb – 19.9 g
      Protein – 8.1 g
      Sugar – 204 g (not sure if that is really accurate)

  24. Pam Avatar
    Pam

    Just to be clear before I make these. Did you use eight whole eggs or eight egg whites?

    1. Trina Avatar

      whole eggs, Pam!

      1. T Marie Avatar
        T Marie

        Are the ingredients meant to have double almost the whole way through?

  25. Heather Avatar
    Heather

    My kids and I love this recipe for chocolate muffins. We have made it several times and I am so thankful that I came across it. I would like to know if you have a similar recipe or have ever changed this recipe to make an apple sauce and cinnamon flavored muffin? I can follow a recipe but when it comes to altering one, I am sure to make a mess of it. Thanks!

    1. Trina Avatar

      Heather–absolutely! Replace the banana with applesauce, equal amounts, and skip the cocoa powder. Add 1 Tablespoon of cinnamon and you have applesauce muffins! We also do pumpkin and pumpkin pie spice–yum!

  26. Mia Avatar
    Mia

    Any ideas on a replacement for cocoa? Toddler hasn’t eaten much chocolate. Was thinking cinnamon or peanut butter maybe.

    1. Trina Avatar

      Sure! cinnamon is awesome–have totally done that with good results–use 1 tablespoon.

  27. Jessica Avatar
    Jessica

    I try to avoid dairy, can I use coconut oil instead of the yogurt?
    And we’re not gluten free so would this work with the same amount of spelt flour?

    1. Trina Avatar

      Jessica, I am not experienced with spelt flour or dairy replacements–although I don’t think coconut oil would be the best thing to use for yogurt–maybe applesauce? This will require some experimenting, but I’m sure you will come up with a tasty solution!

  28. jennifer Avatar
    jennifer

    My son doesn’t like bananas. Is there anything I can sub the banana with? Trying so hard to find ways to sneak protein in him.

    1. Trina Avatar

      sure! try applesauce, but use less as it’s usually wetter than bananas. I have a son who doesn’t like bananas, but he doesn’t mind them in these muffins because the chocolate overwhelms them. if you mash them real fine (I’ll put mine in the blender with the eggs!) and he may not even notice them!

      1. claire Avatar
        claire

        I like to sub in pumpkin instead of bananas, it works great!

  29. Shela Avatar
    Shela

    Could I use honey in place of sugar in your high protein muffin recipe?

    1. Trina Avatar

      sure, you may just need to add more oat flour

  30. Emily Avatar
    Emily

    is it 4 cups of the oats before you grind into flour? or is it 4 cups of flour after it’s already been made?

      1. Deborah Avatar
        Deborah

        Hi Trina,
        I think maybe you should amend the recipe ingredients to reflect the 4 cups AFTER grinding as currently it implies before grinding and having done it both ways, it’s quite a difference.

        1. Trina Avatar

          Deborah! Thanks for the feedback! Super helpful!

  31. Emily Avatar
    Emily

    What is the best way to thaw them? Do you individually wrap them to freeze? Thanks!

    1. Trina Avatar

      I just put them in a gallon ziploc bag, and thaw them on the counter over night

  32. Sarah Avatar
    Sarah

    Plain Greek yogurt or plain regular yogurt?

    1. Trina Avatar

      either actually works, Sarah!

  33. Denise Adame Avatar
    Denise Adame

    These are moist and delicious! Instead of using cocoa powder, I used 2 scoops of protein powder and I topped my batter with oats.

    1. Denise Adame Avatar
      Denise Adame

      And I used 1/4 cup of honey instead of sugar.

  34. Nora Avatar
    Nora

    Just pulled my batch out of the oven and couldn’t resist trying one right away! They smell amazing, they taste amazing… Such a great recipe! I did use buckwheat flour instead of ground oats because the kids are already asleep and I didn’t want to wake them up. Turned out amazing! Thanks for sharing, Trina – they’ll be perfect on our early-morning road trip tomorrow.

  35. laura Avatar
    laura

    can these be frozen?

    1. Trina Avatar

      Yes, I freeze them regularly

  36. […] works especially well if supper is delayed waiting for Daddy to get home.  These chocolate high protein muffins are super yummy too!  This pudding recipe make a great frozen treat.  My “go-to” […]

  37. Lindsey Avatar
    Lindsey

    Has anyone tried these with Greek yogurt instead of regular yogurt? Didn’t know if that would make a difference or not!

    1. Trina Avatar
  38. Liz Avatar
    Liz

    Just made these! Totally delicious and turned out perfect. I handed the recipie just to try it so 2 cups ground oats plus at the end I mixed in an extra heaping 1/2 cut of unground oats. Baked for 22 minutes. Totally perfect and not too sweet. Thanks!

  39. Kristen Avatar
    Kristen

    These are great! I halved the recipe because I was short on bananas and I still got 18 full size muffins out of it! My kids had them for after school snack: just enough to take the edge off until dinner and more filling than a granola bar etc.

  40. Kylie Avatar
    Kylie

    Do you know if the egg yolk would be used as a binding agent in these? I know that yolks can play a lot of roles in baking so I wanted to get your input on if I used egg whites instead of whole eggs what the outcome would be. (just trying to cut down on some of the fat)…excited to make these nonetheless!

    1. Trina Avatar

      the recipe I based this off of only used egg whites, so you’re probably ok to leave out the yolks, Kylie!

  41. Elissa Jones Avatar
    Elissa Jones

    Hi! I made these today and followed the recipe exactly (using applesauce instead of yogurt) and they did not turn out anything like your picture! 🙁 I’m wondering what i did wrong? The only thing I can think of is that I measured 4 cups of whole oats, THEN ground into flour with my food processor… maybe it ended up less than 4 cups after I ground them? OR maybe I didnt grind it powdery enough? I would say it was a “course flour” when I was done with it. They didnt raise very much at all and had a very eggy consistency. I did notice the batter was super runny- it seemed way too runny to me. Any suggestions would help please! Thank you!

    1. Trina Avatar

      Elissa, it does sound like your oats were not ‘flour’ yet, nor did you have enough of them after grinding. Any time I get muffin batter that seems to runny, I go ahead and add more of whatever flour I’m using. I hope you have better results next time you try it!

  42. Kristen Avatar
    Kristen

    Hi Trina, I found this recipe on Pinterest and have to try it! I figured out the nutrition info:
    My 4 bananas came out to be 386g to be accurate, I used nonfat vanilla greek yogurt and 1/2c. Truvia baking blend.
    Calories 114, Total Fat 3, (sat fat .8, poly fat .7, mono fat 1.1) Cholesterol 62.4, Sodium 237.7, Potassium 130.8, Carbs 19.7, Fiber 2.6, Sugar 3.6 and Protein 5.2.
    I hope this helps those who wanted the info. I use Sparkpeople recipe calculator to get all of my recipe nutrition info. I’m also going to add some hemp protein to these. I can’t wait to try them!

    1. Trina Avatar

      Kristen, you’re awesome! Thanks so much!

  43. Trish Avatar
    Trish

    Has anyone tried adding a scoop of protein powder to these for an extra boost? Any thoughts on how that might effect the baking process?

    1. Trina Avatar

      That’s a great idea, Trish! I don’t believe a single scoop would negatively effect the finished product.

      1. Donna Avatar
        Donna

        Dang, I wish I read this first!!! I have my Young Living protein powder and just made these muffins. They are in the oven right now! If they turn out as fabulous as I hope, I’ll make them again and I’ll add a scoop!!!

  44. Tracey Avatar
    Tracey

    I didn’t have the vanilla so used 1 tbsp of maple syrup instead. I also used 1/2 cup of coconut sugar instead of 1 cup of sugar. I calculated these muffins to be over 8g of sugar in each which I think is pretty high for a muffin. I used 1 cup of hazelnut meal + 3 cups of oats (ground) and the protein comes out to less than 5g each. I was expecting these muffins to be lower in sugar and higher in protein. They are very tasty but a bit too sweet for me. I’ll try again with less sugar and add some nuts.

    1. Trina Avatar

      Tracey,
      5 grams is relatively high for a muffin! I’m glad you experimented and made these your own.

  45. Amanda Avatar
    Amanda

    Great recipe! Thanks for sharing. Anyone have calories per?

    1. Jen Morgan Avatar
      Jen Morgan

      My Fitness Pal calculation
      per muffin
      calories: 138
      carbs: 24.1 g
      fat: 2.9 g
      protein: 5.6 g

  46. Cynthia Avatar
    Cynthia

    These tasted so wonderful despite crazy morning sickness taste buds! I was really tired of all the usual high-protein snacks, so your timing in posting this couldn’t have been more perfect. Thank you!

  47. Shirley @ gluten free easily (gfe) Avatar

    These look absolutely delicious but, FYI, they would only be gluten free if gluten-free oats grown under a purity protocol are used. Otherwise, oats contain gluten via cross contact with gluten grains in the field, on shared farm equipment, and via processing in a shared facility. “Regular” oats, therefore, contain very high amounts of gluten and are not safe for those who eat gluten free for medical reasons. Certified gluten-free oats grown under a purity protocol on the other hand are grown from pure pedigreed seed; the fields used to grow gluten-free oats are required to follow specified crop rotation protocol, surrounded by an isolation strip, and inspected several times during growing season to remove any errant gluten-full grains; all machinery and equipment is either thoroughly cleaned or dedicated; oats are processed in a dedicated gluten-free facility; and oats are tested to ensure their gluten-free status of less than 20 ppm gluten using R5 ELISA Methodology. That level of “scrutiny” is required to ensure that oats are safe for gf folks. I just wanted to mention that since your recipe is labeled gluten free.

    Thanks,
    Shirley

  48. Laura P Avatar
    Laura P

    There isn’t any oil/butter in the recipe?
    Thanks.

    1. Trina Avatar

      Laura, there is not because this recipe was inspired by the Trim Healthy Mama muffins, which are low-fat. You can add as much butter to these when they come out of the oven as you like! 😉

      1. Ambrea Avatar
        Ambrea

        Trina,
        Do you have the nutritional value of these muffins somewhere? I don’t see it posted unless I’m missing it. Thanks, these look great!

        1. Trina Avatar

          Ambrea,
          I don’t yet, but another commenter posted her calculations in a comment–hope that helps!

      2. Lisa Avatar
        Lisa

        Hi! The ingredients are listed two times. Is that an error or are you suggesting double of most ingredients? Sorry, to bother you just confused and would love to try this!

  49. Elizabeth Avatar
    Elizabeth

    If I have oat flour, should I put less than 4 cups?

    1. Trina Avatar

      You could do scant cups, Elizabeth. The amount of oats does not have to be exact 😉

      1. Elizabeth Avatar
        Elizabeth

        Thanks! Can’t wait to try these ?

  50. Cindy Avatar
    Cindy

    I could just HUG you!!! I was just agonizing over trying to find some recipes to put in my breakfast rorotation for our new fall schedule. My children really need the protein, but they may mutiny if they see one more scrambled egg. They are going to be so happy tomorrow!! Your recipe says sugar or stevia based sweetener. Can I just get away with half the amount of sugar (some recipes that’s ok) or do I need the full amount? I’ve never tried stevia based sweeteners, but I would love to reduce our sugar consumption if you have suggestions!

    1. Trina Avatar

      Oh, Cindy! I’m so glad I’ve helped inspire your mornings!
      You can totally experiment with the sugar–but 1 cup is pretty minimal for the amount of muffins this batch makes. If you want to try stevia, you can check at your local grocery store–I found some stevia to experiment with at my Wal-mart. It’s usually sweeter, oz for oz than sugar, thus the 1/2 cup suggested if you’re using stevia. Have a great morning tomorrow!

    2. Jamie Avatar
      Jamie

      I use 1/2 cup of sugar every time and they come out DELICIOUS!! Thank you so much for this recipe, I make these all the time. 🙂

      1. Trina Avatar

        yeah! so glad to hear you’re making the recipe your own and loving it!

  51. Lisa Avatar

    Nice to see you had time for a post! It’s been awhile. Too funny – I just made a double batch of these muffins this morning. I LOVE the THM recipes. And I’m drinking the “Singing Canary” right now. God bless!

  52. JENNIFER Avatar
    JENNIFER

    Love this idea!!!! Avoiding Dairy for one kid…what would you suggest in place of yogurt???

    I love seeing you in my inbox. I smiled and prayed peace over your home.

    1. Trina Avatar

      Jennifer–Applesauce is a great replacement for the yogurt–I do that if I’m running low on dairy 😉 You are too sweet–It’s good to be back and always appreciate your prayers!

  53. Chanelle Avatar
    Chanelle

    Is there a substitute for the oat flour? We are grain free so could coconut or almond flour work? If so, would the quantity be the same? My kids would LOVE these . . .

    1. Trina Avatar

      Chanelle, almond or coconut is going to be a little denser than the oat flour and give it a different consistency (as I’m sure you’re aware) but from my experimenting with grain free baking, I’ve learned that if the recipe has enough other stuff (and this one does, with the banana and eggs and all) then you can probably get away with it! I say give it a try, and let me know how it goes?

  54. Lindsey Avatar
    Lindsey

    Thank you for posting these. We have tried them and they are great! I love that they can be made with ingredients easy to find. Can you post more THM recipes with ingredients found at Walmart?

    1. Trina Avatar

      Yay! glad you liked them, Lindsey! I hope to posting more of the new dishes we have added to our menu, and yes, mostly Wal-mart and Aldi ingredients because that is where I mostly shop!

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