Banana-oat muffins with bruleed bananas recipe


Ripe bananas can trigger GI issues, so use slightly firm ones to make these muffins.

  • Yield: 6 Servings
  • Preparation Time: 5 Minutes
  • Total Time: 25 Minutes


  • Non-aerosol cooking spray
  • 2 large mostly firm bananas, cut into chunks, plus 1 firm banana, cut on an angle into 12 long ovals
  • ½ cup rice milk, oat milk, or hemp milk
  • 2 large eggs
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1¼ cups rolled oats
  • 2 tablespoons vanilla pea or rice protein powder (or 4 tablespoons hemp powder)
  • 2 tablespoons chopped walnuts (optional)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon brown sugar
How to Make It
  1. Preheat the oven to 375°F, with one rack set in the center and one 4 to 6 inches from the broiler heating element. Grease a 12-cup muffin tin.
  2. In a food processor, pulse together the 2 chopped bananas, the rice milk, eggs, oil, and vanilla. Pulse in the oats, protein powder, walnuts (if using), baking powder, salt, and ¼ teaspoon of the cinnamon until combined.
  3. Fill each muffin cup two-thirds full with the batter and top with a banana oval. Bake on the middle rack until set, 12 to 15 minutes. Remove from the oven and turn the broiler to high.
  4. In a small bowl, combine the brown sugar and the remaining ¼ teaspoon cinnamon. Evenly sprinkle ¼ teaspoon of the cinnamon-sugar on each banana slice. Return the pan to the top rack of the oven and broil until the sugar begins to brown and bubble, 1 to 2 minutes. (Watch it carefully to avoid burning.) Remove from the oven and let cool in the tin for 5 minutes, then turn the muffins out onto a wire rack. Eat warm or at room temp. The muffins will keep in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 1 week.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
278 kcal
Calories from Fat:
216 kcal
% Daily Value*
Total Fat
24 g
Saturated Fat
7 g
Trans Fat
0.0 g
25 mg
13 g
Dietary Fiber
2 g
8 g
5 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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