Ingredients:

  • 3 large overripe bananas (approx. 360g)
  • 0.5 cup (120g) non-fat Greek yogurt or blended cottage cheese
  • 2 large eggs (approx. 100g)
  • 0.25 cup (60ml) maple syrup or honey
  • 1 tsp vanilla extract
  • 1.5 cups (180g) oat flour
  • 2 scoops (60g) vanilla whey or casein protein powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.5 tsp sea salt

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12 cup muffin tin with silicone liners. Note: This high initial heat is the secret to the dome.
  2. In a large mixing bowl, mash the bananas until they reach a liquid consistency with no large chunks.
  3. Whisk in the Greek yogurt (or cottage cheese), eggs, maple syrup, and vanilla extract vigorously for 60 seconds until the mixture is frothy and pale.
  4. Sift the oat flour, protein powder, baking powder, baking soda, cinnamon, and salt directly into the wet mixture.
  5. Use a spatula to gently fold the dry ingredients into the wet until no streaks of flour remain. Note: Stop immediately once combined to avoid a rubbery texture.
  6. Let the batter rest for 10 minutes on the counter to allow the oat flour to fully hydrate.
  7. Divide the batter evenly among the 12 muffin cups filling them almost to the top.
  8. Bake at 425°F (218°C) for exactly 5 minutes. This is the burst phase.
  9. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for the remaining 13 minutes until a toothpick comes out clean.
  10. Cool in the pan for 5 minutes until the edges slightly pull away before transferring to a wire rack.