In my Reader Recipes series, I am highlighting one F&F reader a month so they can share their favorite recipes with all of you.  This month’s recipe comes from reader Erica, who has actually shared a reader recipe in the past for carrot pulp muffins.  Thank you, Erica, for sharing a second reader recipe!

Reader Recipes

After INHALING the carrot muffins I made, I was needing something to “treat” myself and the kids with.  Soooooooo, the other day I found a recipe for banana protein muffins and thought, “I need those in my life.  Right meow!”

I happened to stock all these ingredients in my house, so I got to whippin.’  I didn’t have any tiny helpers this time, but still managed to make a mess.  There were a lot of ingredients!  Psssshh.

Banana Protein Muffins


  • 2 large ripe bananas, mashed
  • 4 egg whites
  • 6 oz Chobani non-fat plain Greek yogurt
  • 1 cup non-fat cottage cheese
  • 1/2 tsp vanilla extract
  • 2 cups oatmeal flour (literally just put quick oats into the food processor)
  • 1 cup quick oats
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 scoops vanilla whey protein powder

Anyways, the recipe suggested leaving out some of the oats, so I did.  Also, my bananas were on the dinky side.  I shoulda used three.  The recipe said to lube up the pans and it’d make about 15… mine made 11.  Whatev.

Banana Protein MuffinsI’ve never cooked with yogurt or cottage cheese or protein powder, so I was skeptical.  They smelled weird, there was cheese in it, they were lumpy… protein powder… just WEIRD.  Anyways, about 25 minutes later… ba-zing!

banana protein muffins

Totally good.  They tasted healthy, but what do you expect?? I just got home from a four mile run and boxing, and I sucked one down.  Chewy, banana-y, protein-y, and healthy!

Here’s how to make em:

  1. Preheat oven to 350F.
  2. Put all the wet ingredients and bananas in a food processor/blender and whirl it all together until its smooth.
  3. Mix the wet ingredients with everything else.
  4. Fill a muffin tin, then bake for 20-25 minutes or until you can put a knife in and it comes out decently clean.

Totes worth it!  Get after it.

If anyone is interested in being featured on Reader Recipes, please email me at  I’m open to any recipes (healthy or not), you just need to be willing to write up a little post about it and photograph your food.  Would love to feature you, and you do not need to be a blogger to participate!  Also, I don’t have anyone else lined up for summer months, so definitely get in touch!