Description
Delicious and nutritious muffins made with ripe bananas and wholesome oats, perfect for breakfast or a snack.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup honey or maple syrup
- 1/2 cup plain Greek yogurt (or applesauce for a vegan alternative)
- 2 large eggs (or flax eggs for a vegan option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or lining it with muffin cups.
- Mash the ripe bananas until smooth. Add the eggs (or flax eggs), honey (or maple syrup), Greek yogurt (or applesauce), and vanilla extract to the mashed bananas. Mix until well-combined.
- Whisk together the rolled oats, baking powder, baking soda, ground cinnamon, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture gently until just combined. If desired, fold in nuts or chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let the muffin tin cool for a few minutes before transferring the muffins to a wire rack to cool completely.
Notes
For vegan options, swap eggs with flax eggs and Greek yogurt with dairy-free yogurt. Ensure oats are gluten-free for those with gluten sensitivities.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg