Description
These Healthy Banana Oat Muffins are a wholesome and delicious breakfast option made with ripe bananas, whole wheat flour, and rolled oats. Naturally sweetened with honey or maple syrup and packed with fiber and protein, they are perfect for a nutritious start to your day. Optional add-ins like walnuts or dark chocolate chips provide extra texture and flavor.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (mashed)
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup chopped walnuts or dark chocolate chips
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Wet Ingredients. In a large mixing bowl, combine the mashed bananas, eggs, honey or maple syrup, plain Greek yogurt, and vanilla extract. Whisk these together until the mixture is smooth and thoroughly blended.
- Combine Dry Ingredients. In a separate bowl, stir together the rolled oats, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt to ensure the leavening agents and spices are evenly distributed.
- Mix Wet and Dry. Pour the dry ingredients into the wet ingredients bowl and gently mix until just combined. Avoid overmixing to keep muffins tender.
- Add Optional Ingredients. If using, fold in the chopped walnuts or dark chocolate chips evenly into the batter for extra texture and flavor.
- Fill Muffin Cups. Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake Muffins. Place the muffin tin in the preheated oven and bake for 18–22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool Muffins. After baking, let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These muffins freeze well—store them in an airtight container for up to 3 months for convenient make-ahead breakfasts.
- To make this recipe dairy-free, substitute plain Greek yogurt with a plant-based yogurt alternative.
- For added nutrition, consider adding a tablespoon of ground flaxseed or chia seeds to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6 g
- Sodium: 140 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
