Description
A delicious and healthy recipe for banana oat muffins that are perfect for breakfast or snacks.
Ingredients
Scale
- 2 ripe bananas
- 1½ cups rolled oats
- 1 cup Greek yogurt
- ⅓ cup milk (any)
- ¼ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ cup chopped walnuts (or pecans, raisins, dark chocolate chips, or combine 2 add-ins)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.
- In a large bowl, mash 2 ripe bananas with a fork until mostly smooth (small lumps are okay). Add 1 cup Greek yogurt, ⅓ cup milk, ¼ cup honey, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and creamy.
- Add 1½ cups rolled oats, 1 teaspoon cinnamon, and 1 teaspoon baking powder. Stir well until everything is evenly mixed and no dry oats remain.
- Stir in ¼ cup chopped walnuts, pecans, raisins, or dark chocolate chips. You can use one or mix two together (¼ cup for each).
- Spoon the mixture into the muffin pan, filling each cup almost to the top. If you like, place a thin banana slice on top of each cup.
- Bake at 375°F (190°C) for 20–23 minutes, until the tops are lightly golden and the centers feel set. Let the cups cool in the pan for about 15 minutes, then run a small knife around the edges and lift them out.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- You can freeze the muffins for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg