Banana Oat Muffins are a perfect breakfast paired with a latte or healthy after school snack. Just enough banana flavor and lots of oats to keep you full. Try to sprinkle some mini chocolate chips on top before cooking too for your daily chocolate fix!
Banana Oat Muffins took some trial and error to make. I wanted to make a healthy muffin with no butter or flour. So, tried it with applesauce and then yogurt but ultimately ended up using butter and flour! You need the butter, it is not a ton but much needed and baking without flour always ends up being a disaster for me. I would rather eat foods that taste good in moderation than eat things that are just edible without any guilt. You can start your morning with one Banana Oat Muffin and a non fat latte for about 200 calories. Not a bad start to the day.
This recipe has been featured on the Weekly Meal Plans for Making Motherhood Matter.
Love this recipe? Try the Blueberry Banana Oat Muffins.
Banana Oat Muffins |
Yields: 12 muffins
- 4 tablespoons unsalted butter, softened
- .5 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup oats
- 1 cup flour
- 2 bananas, over ripe
- .5 cup brown sugar
- Preheat oven to 400 degrees.
- Line or use cooking spray in your muffin pan.
- In a large mixing bowl, add softened butter, 2 bananas, 1 cup flour and .5 cup brown sugar. Using the hand or stand mixer, mix for a minute.
- Add .5 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1 teaspoon baking powder and mix another minute.
- Lastly, stir in the cup of oats and pour into muffin pan.
- Sprinkle a few oats on top to garnish if you please.
- Bake for 15 -20 minutes. I find 17 minutes to be perfect for my oven. You want them fully cooked and just beginning to brown on the tops.
- Let cool for 10 minutes and enjoy!
- Preparation time: 5 minutes
- Cook time: 17 minutes
Nutrition
- Calories: 122
The batter was way too dry, so I added some applesauce. Yummy!
Good call!
I made these this morning, substituting coconut oil for the butter and I used whole wheat flour.
The batter seemed dry when I,was making it so I whisked up a egg and added it in, before the oatmeal,also added 1/2 cup of mini chocolate chips they came out great. Considering I used the whole wheat flour.
I never have much luck with whole wheat flour but will have to try it out this way.
Lovely recipe, moist and plenty sweet enough. I used xylitol instead of sugar and used only 1/4 cup with a token of brown sugar just in case. I also used 1/2 cup oatbran and 1/2 cup rolled oats.
They turned out beautifully.
Glad you were able to twist these into your own with a few little changes.
These are amazing, my new favorite banana muffin recipe. I made a double batch for breakfast this morning- should last us a while! I added some flax seed and pumpkin spice extract. Perfect start to this cool September morning. Thank you!
I bet it is delicious with pumpkin spice added. Great idea! Glad you enjoyed these Faith.