Description
These wholesome muffins are the perfect solution for busy mornings, offering a moist and tender breakfast packed with fiber-rich oats and the natural sweetness of ripe bananas. They are easy to prepare, meal-prep friendly, and fuel your body with clean, satisfying energy. Whether enjoyed as a quick grab-and-go breakfast or a healthy snack, this recipe ensures you never have to sacrifice flavor for convenience. Naturally sweetened and incredibly satisfying, this family favorite is a fantastic addition to your regular rotation.
Ingredients
2 cups rolled oats
3 ripe bananas, mashed
2 large eggs
1/2 cup Greek yogurt
1/3 cup maple syrup
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup walnuts or dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line or grease your muffin tin.
Mash the ripe bananas in a large bowl until mostly smooth.
Add the eggs, Greek yogurt, maple syrup, and vanilla extract; whisk until uniform.
Stir in the oats, baking soda, cinnamon, and salt.
Fold in any optional nuts or chocolate chips if using.
Divide the batter into the muffin tin, filling each cup about three-quarters full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. For extra moisture, add a little more Greek yogurt. Ensure your bananas are very spotty as this increases sweetness and flavor depth.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 12g
- Sodium: 140mg
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg