Description
These healthy banana oatmeal muffins are naturally sweetened with ripe bananas and made with whole wheat flour and oats for a fiber-packed breakfast. They’re soft, moist, and perfect for meal prep or a grab-and-go morning treat!
Ingredients
2 large ripe bananas, mashed
1/2 cup honey or maple syrup
2 large eggs
1/2 cup Greek yogurt
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup chopped walnuts (optional)
1/2 cup blueberries (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a mixing bowl, mash the bananas until smooth. Stir in the honey (or maple syrup), eggs, Greek yogurt, and vanilla extract until combined.
In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the chopped walnuts and blueberries if using.
Divide the batter evenly among the muffin cups, filling about 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
You can swap Greek yogurt for applesauce for a dairy-free option.
Add chocolate chips for a sweeter version.
Store in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160 kcal
- Sugar: 8g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: healthy breakfast muffins, banana oatmeal muffins, whole wheat muffins, high-fiber muffins, no sugar added muffins