Description
These moist and naturally sweet banana oat muffins are made without refined sugar or butter. They combine ripe bananas, whole oats, and a touch of honey for a wholesome breakfast or snack option. Perfect for meal prep or a quick on-the-go bite.
Ingredients
– 2 cups whole wheat flour (or gluten-free flour)
– 1/4 cup rolled oats, plus extra for topping
– 1 teaspoon baking soda
– 1/2 teaspoon cinnamon (optional)
– 1/2 teaspoon salt
– 1 cup mashed ripe bananas (about 2-3 large bananas)
– 2 large eggs
– 1/2 cup honey or maple syrup
– 1/3 cup olive oil
– 1/4 cup milk (dairy or non-dairy)
– 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
3. In another bowl, whisk the eggs, then add the mashed bananas, honey (or maple syrup), olive oil, milk, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle extra oats on top if desired.
6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
– For a dairy-free version, substitute the milk with a non-dairy alternative and use a plant-based oil.
– To make these muffins gluten-free, use a certified gluten-free flour blend.
– Add-ins like chocolate chips, nuts, or dried fruit can be mixed into the batter for extra flavor.
– Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1muffin
- Calories: 180kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg