These banana bread protein muffins taste just like a deliciously moist piece of banana bread! What’s even better… There’s no flour or sugar in the entire recipe, and they have the added bonus of protein, which means they’ll keep you feeling fueled and satisfied! I love baking up a batch of these muffins, and freezing them so I can have a quick healthy snack that is ready in minutes! So, whether your trying to increase the protein in your diet, eat overall ‘clean’, or even just find a yummy sugar & gluten free baked good, I can guarantee you will love these muffins!
Dashing Dish
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Banana Bread Protein Muffins
Here's the Dish
Method
The estimated total time to make this recipe is 25-30 Minutes.
1
Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using).
2
Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth.
3
3. Divide mixture evenly between 12 muffin tins.
4
Bake for 15-18 minutes, or until toothpick comes out clean.
(Note: be sure to use either silicone or foil liners with the paper insert removed because they will stick, as does any muffin made with oats rather than flour!)
Ingredients
| 3/4 cup | Ripe banana (about 1 large banana) |
| 3/4 cup | Egg whites |
| 1/2 cup | Plain low fat greek yogurt (I used plain Chobani yogurt) |
| 3/4 cup | Oats (use gluten free if sensitive to gluten) |
| 2 scoops | Vanilla protein powder (I used Designer Whey™, or you could use any flavor you would like!) |
| 1/4 cup | Baking stevia OR 1/2 cup sweetener of choice that measures like sugar 1 |
| 1 tsp | Baking powder |
| 1 tsp | Baking soda |
| 1/2 tsp | Cinnamon |
1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 6-8, or adjust according to taste.
Katie's Tip!
Be sure to use either silicone or foil liners with the paper insert removed because they will stick, as does any muffin made with oats rather than flour! Nutrition Breakdown
| 58 | Calories per serving |
| 9 g | Carbohydrates |
| 7 g | Protein |
| 2 g | Fiber |
| 1 g | Sugar |
| 1 | WWP+* |
*Weight Watchers Points per serving
159 Comments
Meg B said:
mmmmmm! these sound so tasty! are they 12 mini muffins or regular?
Sybil Williams said:
Made them last night, they were delicious!! Made more just now (chocolate version)!
Krissy's Creations said:
I’ve been in love with bananas lately. Got to make these!
Katie Farrell said:
they are 12 regular muffins meg :)
Laura said:
I just found this site.. OMG the recipes look so good!!! WOW!!!!!!!
Laura Jane @ Recovering Chocoholic said:
Mmm! These look delicious. I love that they have protein to help keep you full.
Cerissa said:
If these taste as good as they look I will be blown away and singing your praises! I never like the way muffins with protein powder have that sponge-like texture. I can’t wait to try them out…. soon!!
Lindsey said:
Those look so good! I would love to make some but I don’t have any protein powder. Do you know if there is anything that would work as a substitute for the powder?
Ashley said:
These look amazing!
Katie Farrell said:
sure lindsey you could use 1/2 cup cocoa powder and make them chocolate banana! :)
Brenna said:
Love that you posted the additional nutrition information! Keep the awesome recipes coming please!
Ellen said:
The perfect addition to my LIVEFIT program!!! Can’t wait to try these!!
lisa said:
full size and only 58 cals?? impressive :0)
jenny said:
what if i want to replace the protein powder but cant use cocoa either? I have a box of sugar free jello pudding mix, would that be a good powder to powder swap?
Life's a Bowl said:
I would love to bake these and totes lucked out that I have all the ingredients in my house except the protein powder- what could I sub?!
P.S. I’ve been meaning to pick up a jar of protein powder but have no clue what brand to try- I’m worried about the taste/ texture…
Stephanie said:
I use Syntha-6 Vanilla in most protein powder baking recipes. Tastes great without that “whey” taste. It’s pretty pricey but you definitely get what you pay for in regards to protein powders.
Donna said:
These look delicious. Quick question, when you call for oats in any of your recipes, does it matter what kind? I always have a big container of plain quick cooking oats on hand but I didn’t know if that is what you used or if I needed to buy the container of old fashioned oats that takes like 5 minutes to cook.
Alina said:
I love this! Do you think if I change the sugar to using Agave, the calorie count would change?
Katie p said:
I just made these, I would NOT use paper cupcake wrappers. They stuck so badly that half of my muffin stuck inside. Overall, they tasted great, and were easy to make. I’m going to try again. Thanks !!!
Natalie said:
Katie- These muffins look delicious!! I will surely be making these soon You always have the best sounding recipes. I love you’re blog!
Katie Farrell said:
Katie, I did mention to use foil or silicone liners because they will stick to the paper liners… muffins made with oats rather than flour are AWESOME…but they have the downfall of sticking! :(
Jori said:
These look delicious! Does 2 scoops of protein powder equal a 1/2 cup?
Sara Demaree said:
These look amazing! However, is there something that I can substitute the protein powder with? I don’t have any, but I have all the other ingredients. Thanks (:
loretta said:
I will make this with almond flour instead, sounds great. I eat paleo so the oats dont work for me, sounds great.
Trieste said:
I LOVE this idea! I’m always looking for protein boosts, especially low cholesterol. I tried making these with pure pumpkin instead of banana, and I also used nonfat greek yogurt instead of lowfat. Just wondering – I plan on trying them with both other fruits, because as I said, I love the idea! (p.s. The mini meatloaf recipe was fabulous for this purpose, too!)
Lindsay said:
Ok mine came out not as cute as yours.Thanks for all the great recipes – I love them!
Lindsay said:
I linked to these on my blog this week too!
jb said:
I just made these – thank you! A first for me to use protein powder (I went to GNC) and all egg whites. I always used my overripe bananas and substituted yogurt for heavy fats and Nutrasweet for sugar but always went with full egg and flour. For something much healthier, this is a great take on a classic! How do you recommend freezing and re-heating please? Do you just freeze in individual baggies and then pop in a microware? How long?
jb said:
One more question if you don’t mind – my muffins puffed up nicely in the oven, but fell when they came out; any suggestions to keep that from happening? Does it have anything to do with the fact that I doubled the recipe and so actually doubled every listed item (perhaps you’ve played with doing that and some ingredients don’t need full doubling?)? Thanks again!
jb said:
You are so right – flat is good :)! They sunk a little more in the middle but, again, no big thing. Now, about freezing these yummy things so I can enjoy later? What’s the best way to freeze and then defrost?
jb said:
Thank you so much! Have a great weekend :)
Elisabeth said:
thanks so much for this amazing recipe! they were a HUGE hit with my husband.. he took half the batch to work and they were gone before lunch.
I went to make them again tonight.. but found I was out of greek yogurt. I did, however, have pomegranate kefir.. so i thought i’d give it a shot. instead of banana & cinnamon, I just added frozen berries.. and they came out awesome. I will definitely be using this as a base for a variety of muffins!
thanks again!!!
Meg B said:
Mmmm, just made these. Super easy to make and very tasty. Even got the hubby approval- which is huge! :-) Thanks Katie!
Dana Jenkins said:
Tried this today, love the taste, not crazy about the texture but I am going to incorporate your chocolate muffins with this recipe and see what I can come up with. I love the texture of the chocolate muffins. :) Thanks for the recipes.
Jenna F said:
If I wasn’t worried about the calories, would it be okay to substitute the sweetener with 1/2 cup real sugar?
Kimberly said:
Totally making these tonight, but I’m putting them in a doughnut tin…sweet mind fake out. Think I’m eating a doughnut but I’m not :)
erica said:
Hey Katie- you wrote to add a 1/2 cup of sweetener but i am using truvia. Should i use the amount the truvia box equates to 1/2 cup of sugar or should i use a 1/2 cup of truvia?
Lauren said:
A couple questions…
1) How much is 2 scoops of protein powder?
2) Do you blend the oats down into a flour texture or leave them chunky?
3) If I use splenda, should I use half a cup?
Thanks! Can’t wait to try it. Love your sight.
chris said:
can’t wait to try this!! luv new ideas when it comes to protein packed snacks. Yum!! read all the comments too jic I read something new and love how u answer everyone’s Qs.
Chrissy said:
I love this recipe!
Dinel said:
Made these for brunch a couple sunday’s ago – huge hit with the brothers-in-law! yaaa for being the super sister-in-law!! :)
Cherlyn said:
Just made this recipe. They turned out beautiful. Thanks for the low-cal filling snack. Perfect!
Ashley said:
Had a muffin this morning, which were fresh out of the oven last night. I added an extra banana like I saw a few other people did from mentioning so in their posts and I used a Stevia/Sugar blend by Domino. These are wonderful! Thank you Katie!
Ashley said:
Just had a muffin this morning with breakfast! I added an extra banana like I saw a few other people did from mentioning so in their posts and I used a new Stevia/Sugar blend by Domino. These are wonderful! Thank you Katie!
Jessica said:
Great recipe. Made them last night and think they’re one of the best muffin recipes for having no flour. I’m just bummed about the middle falling. If you happen to find a solution for the falling middle, please share! Thanks bunches!
Netters said:
I love the idea behind this… but I don’t like bananas. :( I know, I know, but my parents used to make me eat them as a child and it scarred me! Can I sub some other fruit or applesauce?
amanda said:
Thanks for this wonderful idea! I loved them and re-blogged them on artistrybyadele.com !
Carm said:
delicious! i just made a batch… i loved it. I am always searching for recipes that are healthy where i can use my protein powder. My muffins did not collapse in the middle. And they were really moist. Thanks for the wonderful recipe. instead of the sweetener, i added a 1\4 cup of organic honey.. this will be a baking staple and it’s so easy!
Aimee said:
I love using honey…thanks for the idea!
Susannah said:
These are SO yummy!! Thanks! I love your blog!
Angela said:
Mine came out flat. What did I do wrong???
Amber said:
So did mine!!! Did you work out why or did anyone else tell you??? I’d love to know too :(
Jamie said:
Me too :( :(
J said:
Are there other variations? I would love blueberry, lemon, orange cranberry… Is there something you can use in place of the banana and just add other fruits, etc. I loved these as did my 5 year old! Thanks!
J said:
So to make these high protein muffins, would I just add protein powder?
J said:
Sorry for the typo, can I make your other muffin recipes protein muffins just by adding protein powder?
Catherine C. said:
making these now! :) Might trick my boyfriend with one haha :)
Annie said:
I made these last week… YUMMMMMY!
Lisa Wittenberg said:
Katie- Just made these muffins and they are AWESOME!! Thank you!
Kaitlin said:
Can I used oat flour instead of Oats? If so, how much?
Kaitlin said:
How much fat is in each bar?
Sandra said:
Thanks for this recipe! Very delicious! I keep them in the freezer and include one in my afternoon snack
Mrs. O said:
I tired making this morning and my batter came out very soupy looking. I followed the recipe exactly. Also upon taking out from the oven my muffins fell a lot in the middle. I’m not sure if it is because I used old fashioned oats, I was a little uncertain what type of oats to use. Would it be better to combine the dry ingredients first in the food processor. Then mix the wet ones and add them separately?
Dashing Dish said:
muffins sound like they turned out fine… nope you did it all correct! main thing is… do they taste good?
Natalie said:
Katie – thanks so much for this recipe. Last night was my second time making it. The first time I used a different protein powder and last night I used the Designer Whey. The first ones were good, but the ones last night were AWESOME!! These are perfect for those mornings when I barely have time to get me and the kids out the door, much less make something for me for breakfast. I grabbed 2 this morning and had them with my coffee at work. Thank you for everything that you do. You truly are a blessing!!
L Gills said:
I made these yesterday–they’re delicious! My husband said they should be “something we always have around the house” which is fine b/c we always have all the ingredients anyways :) Looking forward to trying more of your recipes. Thanks!
Cindy Shingler said:
OMG! These muffins are amazing! I made them for Mother’s Day. My daughter-in-law’s mom has a condition and she cannot have any animal products(butter, milk, meats of any kind). This muffin was PERFECT for her! Also, I just read Wheat Belly, and much of the author’s research and discussion about modern day wheat makes sense to me. So, these also meet his requirements to rid ourselves of wheat. I just made my second batch, and added chocolate chips to half of the muffins. Fabulous dessert!
Kristina said:
How did you make these dairy-free without the yogurt? Thanks!
Zeus said:
Hello,
Thanks for a great recipe, I would like to ask since I’m from Greece and use metric, how many eggs whites is ¾ cup? Instead of using cup tins I used a loaf tin and was overcooked but tasted ok. Is this recipe intended for cup cakes lining only?.Keep up the good work..
Dashing Dish said:
hi zues… do you have a conversion chart or could you google one? not too sure how to answer this question, im sorry! :(
Hannah said:
6 egg whites equals about 3/4 cup! :)
Tilly said:
WOW! These look amazing, I’m always looking for post-gym snacks and these rejust right… making some of these tonight!
Abby said:
Mine fell completely in the middle while in the oven. Anything that I did wrong? My mixture was extremely runny.
Dashing Dish said:
nothing! :) they fall and dont rise like normal muffins but i promise the taste/nutrition make up for it! :)
Angel said:
Using double acting baking powder or you could double the amount of regular baking powder will help with the falling when you are baking with protein powder. Hope this helps!
Jenna said:
These are FABULOUS!
Jessi said:
I made these muffins yesterday. They taste great. I folled the recipe exactly. The only thing I would complain about is that they sunk in the middle of the muffin…not sure why it did that. Other than that, I would definitely make these again :) Thanks for the recipe!
Yadira Castillo said:
Made these and middle of muffins fell. They taste amazing but look really sad. I followed recipe as is no modifications. What could I have done wrong?
Dashing Dish said:
this happens at times with oat flour, because baking is a science, i cant say for sure, but hey i’d say the nutritional benefits and taste far outweigh a flat muffin ;)
Yasmine Gonzalez said:
I love these! I’ve sadly run out of protein powder and I’m wondering, can I just Slim fast powder with vanilla flavour instead?
Dashing Dish said:
is it a protein powder?
Beth said:
Is the oats in this recipe regular instant rolled oats (like Quaker instant) or steel cut oats? If I’m using steel cut oats, any recommendations on how I need to adjust the recipe (i.e. do I need to cook the steel cut oats first?)? Thanks can’t wait to try these!
Dashing Dish said:
regular old fashioned oats
Dashing Dish said:
not instant though
Tiffany Buss said:
These turned out fabulous!! I added mini chocolate chips to some too. Yum! Do they need to be stored in the fridge? Another great recipe!!!! Thank you!!
Dashing Dish said:
thanks so much tiffany! i always store my muffins in the fridge! they last longer that way!
Amber Kitson said:
I made these and they fell. How do you make them fluffy?
Kim Crat said:
I tried to make these using flax eggs and a hemp protein and the mixture was soooo dry that it wouldn’t combine so I added some almond milk and they were just a disaster. They completely deflated and never even cooked all the way through. Any suggestions for a vegan baker? Thanks
Nicole Wilhelm said:
I would like to use Stevia Baking Blend instead of the stevia packets? How much should I use?
Dashing Dish said:
I’d try 1/2 cup!
sophie said:
mine are in the oven now! i am so excited to have them! i had a taste of the batter, & it was delicious!
Heather Keen said:
Just took these out of the oven, they smell DELICIOUS!! I got a little lazy and just used a 6oz container of chobani plain greek yogurt and one and a half banana’s instead of measuring out 3/4 for each but they still look great! Used a chocolate protein shake, I cannot wait for tomorrows breakfast!
Angela said:
These are AMAZING!!!!!! Love, love, love :) Can’t wait to try out more of your clean eating recipes!
Heather Keen said:
Just an update, had these this past week for breakfast everyday and they were AMAZING! I can’t even believe how good they tasted. I’m glad I made them with the chocolate protein powder, I thought my vanilla one would have made them too sweet. Maybe I’ll try them with the vanilla and lower the amount of splenda or just cut it out completely.
Just a note, I ended up having to throw out four of them yesterday because they were getting a bit spoiled. I left them in a tupperware, but I think I’ll keep them in the fridge or freeze them and just take them out to thaw the night before :)
kelsie said:
ok, so I made these yesterday, they are extememely dense, but they look like vita top muffins now, I used 2 scoops of my body by vi powder, and added chocolate chips (flo is in town :/ lol) these are greatttt!!! I love them & i even got a thumbs up from the hubby, he is always iff-y about my “health kick” reciepes but he loves these. I will deff be making these again. ohh I also want to comment about the oats, I used “RAW” its a brand of instant oatmeal, I found them at winn dixie, they taste amazing as plain oatmeal, they have added flax seed and they are really good for you, so I decided to use those oats for my muffins & I added a tbsp of additional flax seed. great reciepe! added it to my book :) thanks!
Crystal Thompson said:
Made these for breakfast this morning- love them! I agree that the low calories make up for the sinking in the middle. This site has been such a blessing to me in such a short amount of time. Thank you for letting God use you Katie!
Dashing Dish said:
thank you crystal! this comment blessed me! :) xo
Hillary Ross said:
I just made these for my crossfit class tonight!! So yummy that I have to make another batch!!! I found your website via pinterest & love it! I’m a health nut that likes to healthify recipes :)
Rachel said:
I made these as mini muffins, bake them for 12 minutes at 350. They were pretty good…I used half vanilla greek yogurt and half sour cream because I didn’t have regular. The taste is great!
Daniella said:
Hi Katie! I LOVE the blog, the design, the recipes are all so wonderful! By the way I’m also from Ann Arbor originally.
So I’m making these now and I substituted low fat Kefir for the Greek Yogurt and Maple Syrup for the sweetener and used Vanilla Spirotein for the protein powder. They look and smell fantastic and I sampled the batter – it was delish! Thanks so much!
Lorin smith said:
Just made these. I recommend not using papers because they stick badly. I also reduced the sweetener. The bandanna ads a lot of sugar. Turned out delicious sweet and looked good as well
Candice said:
HI…I wanted to use honey instead of the stevia… how much should I use?
leah said:
these look great! except the last two times i have baked with stevia i seem to have a reaction and found myself vomiting all night after eating what i baked, is there anything else i could sub in for the stevia? thank you!
Dashing Dish said:
sure any other sugar alternative or sugar
Marlene said:
I made these for the second time, today. They smell great while they’re baking.
I make them following the recipe but I used nonfat natural yogurt and add some ground flaxseed and 2 tsps of chia seeds. I love keeping them in the fridge or freezer and taking two and eating them in between classes.
Valerie Pegg said:
These turned out great! I followed the recipe exactly and can’t say I’d change a thing. Thanks!
tricia said:
could i use honey instead of stevia?
Krystal said:
Has anyone tried different flavors of protein powder? I only have chocolate peanut butter right now.
Alice said:
I used chocolate protein powder in mine and they taste wonderful!
Monique said:
I love these muffins!!!! I make them any chance I get !!!!! Easy , Fast & oh SO SO SO YUMMY!
JJ said:
Do you think these would work if I replaced the greek yogurt with lactose free cottage cheese?? I’m lactose intolerant but these look so yummy!
Christi said:
you might try almond yogurt if you can find it… its really delicious.
Christi said:
Just made these with a few tweeks. I didn’t have any bananas, but a can of sliced carrots I had no idea what I was going to do with. Used banana protein powder instead of vanilla and used four egg whites for a double batch instead of 3/4 (x2), so probably a little less than called for. and added some pure vanilla extract and a dash of allspice, ginger, clove, and nutmeg… had enough for 4 mini loaves and 12 mini muffins (for my 2 yr old daughter). the mini muffins are great! And with a liberal coat of PAM came right out of the baking pan.
Sam said:
Hey katie, I am trying to gain weight and need to eat more healthy fats, do you think I could add in some coconut oil? If so which ingredient should I add less of? If you could reply that would be awesome! Thanks so much!
Dashing Dish said:
sure can sam! just replace it with the yogurt, (same amt you take out of yogurt put in with c.oil)
Shawna said:
Hi everyone i want to make these muffins but I was wonder what is two scoops?
I have visauls protein powder and the scoops are really small does anyone know the exact measurement is? Thanks
Dashing Dish said:
1/2 cup
Kim Simpson said:
Have these in the oven right now and they smell divine…happy rainy morning treat to me:) Thank you!
Alice said:
I tried these this afternoon and they’re delicious! It’s great that this recipe can be used as a healthy alternative.
Keira said:
Hello,
Quick question: I just made this recipe and they do tastes delicious! However in the centre they are still a it gooey, however they have been in the oven for over 20 minutes. Will the middle harden up a bit after being in the oven? Kind of the same way cookies do?
Dashing Dish said:
not sure…could be your protein powder
Danielle Fairchild said:
Just made them And they are awesome!!! They don’t have that ‘aftertaste’ normal protein powder baked goods do. Very delicious!!
Karla Shuman said:
These are so good!! I just made them, and love them warm!
Lucia Nassif said:
Is it ok to make these with oat flour? I made these last night and they did nto come out right. I am trying to figure otu what I did wrong. I think I used the wrong stevia because there was a bad aftertaste :( I need to try again.
Dashing Dish said:
yep the wrong stevia will do that …i only use nustevia :) and yes to oat flour
Danielle said:
Just made these…delicious! Thank you!!
Dana said:
Muffins turned out awesome! Added walnuts, ground flaxseed and hemp hearts. Definitely stuck to the pan (metal pan w/ oil inside) so silicone cups are a must! But so yummy! Thank-you!
Maggie said:
I am a bit concerned about the sugar. No one really pays much attention to how much sugar is really in Greek yogurt.I’ve had the same problem with the protein shakes. Any ideas?
Dashing Dish said:
i use plain greek…which has very little sugar
Kelly said:
Just made these for the second time and they were sooo much better this time. Both times I added a few chocolate chips…. but the first time I did it like I would with cookies and try not to break them up at all in the blender but just mix…. they all sunk to the bottom and kind of burnt on bottom of tin…. This time I turned the vitamix on high after adding the chocolate chips and they are perfect! They do sink a little once they cool off but for 75ish calories, 7 grams protein…. delicious!
Charlotte said:
I love these! Could you substitute raspberries or other fruit for bananna with this recipie? :)
Dashing Dish said:
No sorry
Katie Farrell said:
Thank you Laura! :)
Katie Farrell said:
hey alison, you could use cocoa powder instead of protein powder (1/2 cup) to make choc. banana muffins… however i would recommend getting a good protein powder, it will change your life! :) i use Designer Whey in plain or vanilla, I get it on amazon.com or you can find it at trader joes or kroger! :)
Katie Farrell said:
hey jenny sorry … jello mix would not work :(
Katie Farrell said:
old fashioned oats is the correct kind! :)
Katie Farrell said:
sure does jori! :)
Katie Farrell said:
trieste, yes i would follow the recipe as it is! :)
Katie Farrell said:
hey jb… glad you enjoy the muffins! :)
i do have 2 things to say, first about the ‘deflating’ when it comes to making muffins with oats rather than flour, they will generally not be a risen muffin like a traditional muffin, however, due to the taste still being great, and the texture being pretty darn good for no flour, i would rather have a more ‘flat’ muffin than one with flour any day! :)
also, it could have something to do with your protein powder? not sure, but as you can see in the pic, they are pretty level with the muffin liner, is that how yours turned out, or even more sunken in?
Katie Farrell said:
oh yes, so as far as freezing, just make sure they are completely cooled (if they are hot they would sweat and get watery in the freezer!)…. then put them in either a ziplock or Tupperware, and take one out each time you want to eat one and microwave it for 20-45 seconds (it will depend on your microwave, so you’ll have to play with the seconds) and your good to go! :)
Katie Farrell said:
yeah!! so glad you guys liked them elisabeth! :) my hubby’s a fan too…(which is always when i know its going to be a hit!!! he eats like a 2 year old! :))
Katie Farrell said:
you sure could jenna!
Katie Farrell said:
2 scoops protein powder = 1/2 cup
I throw everything in a blender and blend until the oats are smooth
Yes, 1/2 cup splenda will be perfect!
Katie Farrell said:
HI Angela! These muffins are made with protein powder and oats..they wont rise like a normal muffin, but for the low calories/high protein, and great taste, that sure does make up for it i’d say! :) hope that helps!
Katie Farrell said:
Hi j, I do have other muffin variations, i suggest the tripple chocolate or strawberry shortcake muffins! :)
Katie Farrell said:
j….no, i’m sorry, baking is a ‘science’ you have to balance the wet/dry ingredients out perfectly for them to work… it takes usually many trials just to get it right in fact! :)
i have plenty of protein baked goods coming soon though! :)
Cindy Shingler said:
You can also find Designer Whey at Giant Food Markets (in Central PA)
Laura said:
Mine looked like bowls. I left out the protein powder and didn’t try to use anything as a substitute. I have a picture if you would like to see it.
Dashing Dish said:
yeah…laura, you need to replace the pp with something… baking is a science. you need to have the right dry/wet ingredients :)
try replacing the pp with oats!
Marie DeFurio said:
I have the same problem. I know Katie said they’d be flatter, but mine are completely concave. :( Someone above mentioned doubling the baking powder. Kind of wondering if that would work.
I also had the same result when I made Katie’s French Toast muffins (LOVED those ones)!… but also ended up with a concave bowl. BUMMER. Feels like I am missing 1/2 a muffin.
Laura said:
thanks! I will try that next time. They still taste good!
Dashing Dish said:
hmm… not sure what is happening there … could be your climate! try doubling the baking powder
Marie DeFurio said:
I plan to make the french toast ones again (which had the same “hollow” problem) and will double the baking powder to see if that helps. those were sooooo tasty…