Simple Savory Protein Oat Muffins Recipe: A Low Fat Breakfast Option | Air Fryer Oven
Mmmmmm, mmmmm, mmmmm. If you like savory food, this muffin might be for you!
My savory protein oat muffins recipe is simple to make, low in sugar, high in protein and makes for a delish low fat breakfast option.
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15 Mins Prep | 30 MINS IN AIRFRYER TOASTER OVEN | Serves 6
NUTRITION PER SERVING:
146 CALORIES
14g PROTEIN
16g NET CARBS
3g FAT
3g FIBER
2g SUGAR
INGREDIENTS:
83g Fresh Banana
1 Cup Unsweetened Original Almond Milk
1 tsp Vanilla Extract
2 Egg Whites
3 tbsp Allulose Plant-Based Sugar Alternative
2 tsp Himalayan Salt
2 tsp Pumpkin Pie Seasoning
4 tsp Ground Cinnamon
4 tsp Baking Powder
90g Quick Cook Rolled Oats
90g Vanilla Protein Powder (Plant-Based)
INSTRUCTIONS:
1/ Preheat your air fryer oven to 375 degrees, on the Bake/Convection setting.
2/ Combine ALL Wet Ingredients in one larger bowl, EXCEPT the egg whites.
3/ Combine ALL Dry Ingredients in a separate bowl.
4/ Slowly Add the now mixed dry ingredients into your mixed wet ingredients bowl, combining them together, thoroughly.
5/ Add the egg whites. Mix well and set the bowl aside.
6/ Coat your muffin tin well with your favorite cooking spray. We don’t want your baked muffins to stick!
7/ Add your mix to the muffin tin, almost to the tippy top.
8/ Carefully add your tin to your oven.
9/ Bake at 375 degrees for approximately 30 minutes (Start checking your muffins around the 25 minute mark, with a plain toothpick). Adjust time to fit your cooking appliance, as they all vary slightly and I used my air fryer oven for this recipe.
10/ When finished baking, let the muffins sit in the tin for approximately 5 more minutes, then carefully flip over and allow them to fully cool on a bakers rack or whatever you choose, really.
11/ Enjoy warm or at room temperature (if you have any leftover!)
Please note: A finished muffin will be slightly moist in the middle because of the banana.
FAQ: What Do These Savory Oat Muffins Taste Like?
Each bite is enjoyable, warm with spice and a bit nutty.
I love adding earthy spices to my oat dishes. For this muffin, I chose two; ground cinnamon and pumpkin pie seasoning, which has a mix of spices in it.
I feel like these ingredients put together are the perfect combo for a delish, savory bite.
My picky little eater, my blondie boy, loves these muffins and I must admit…for a girl with a major sweet tooth…I really LOVE this savory bite just as much as the sweet stuff I make, like this dessert oats meal I recently made.
FAQ: Can Protein Powder Replace Flour?
YESSSSS! In fact, I have replaced my flour altogether with my favorite plant based protein powder.
I’ve tried both the vanilla and the chocolate flavors in baked goods, meals and in original recipes. I especially love using protein powder to make pancakes and waffles.
I’m going to try making quick cook oatmeal cookies with protein powder, next. Wish me luck!
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My Savory Muffins make a great Low Sugar, Low Calorie, Low Fat Breakfast Option
I love using a ripe medium sized banana in my muffin recipes because one banana goes a very long way. I did want to keep the sugar to a minimum, so I also added a tiny bit of allulose sugar (a wonderful keto-friendly, plant based sugar alternative).
To keep the calorie count under 150 per muffin, I opted to use almond milk, protein powder and egg whites.
Egg whites actually helped to keep these muffins a low fat breakfast option, too!
P.S. I made this batch of muffins in my new Pioneer Woman Floral Muffin Tin, a gift from my husband. He said he picked it up at Walmart.
I love it, by the way, even though I don’t like cleaning it!
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