Ingredients
Equipment
Method
- Grease a microwavable bowl with cooking spray. If baking, preheat your oven to 350°F (180°C).
- In a mixing bowl, mash the banana. Add the egg, Greek yogurt, maple syrup (if using), vanilla extract, and salt. Mix well.
- Stir in the oat flour, protein powder, and baking powder. Mix until a smooth batter forms. If the batter is too thick, gradually add 1–2 tablespoons of milk.
- Transfer the batter to the prepared bowl. You can sprinkle chocolate chips on top if desired.
- Microwave on high for 90 seconds to 2 minutes. If the batter rises too much, pause the microwave and restart in short intervals.
- Alternatively, bake in the preheated oven at 350°F (180°C) for 20–25 minutes, or until set.
- Serve warm with your favorite toppings.
Nutrition
Notes
Storage: Keep in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat in the microwave for 30 seconds or enjoy cold.
Dietary Variations: Use gluten-free oat flour or almond flour for a gluten-free option. Swap Greek yogurt for plant-based yogurt and egg for a flaxseed egg to make it dairy-free and vegan.
No Protein Powder: Replace with ¼ cup extra oat flour or any flour of your choice. Add more maple syrup if necessary.
Nutritional Values: Nutritional values are approximations and do not include optional maple syrup or toppings like chocolate chips.