Description
Delicious and healthy banana oat muffins, perfect for breakfast or a snack!
Ingredients
Scale
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil or nonstick spray.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth. A few lumps are totally fine—they add texture and flavor.
- To the mashed bananas, add the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract. Whisk until the mixture is smooth and well combined.
- Add rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Gently fold the ingredients together until no dry streaks remain. Be careful not to overmix—just enough to bring it all together.
- If you’re using walnuts or chocolate chips, fold them in now. Both are excellent additions, adding a bit of crunch or sweetness.
- Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the muffins for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 130mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg