Banana Oatmeal Breakfast Muffins
15min
20min
4
220
Chef's Note
These muffins freeze beautifully! Make a double batch on the weekend and freeze individually wrapped muffins for quick weekday breakfasts. Just microwave for 30 seconds when you're ready to enjoy. For extra moisture and nutrition, you can substitute 2 tablespoons of the flour with ground flaxseed.
Tags
Ingredients
2 large ripe bananas
2 large eggs
1 teaspoon vanilla extract
1/3 cup honey
1/4 cup Greek yogurt
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup walnuts
2 tablespoons flaxseed meal
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- 2
In a large bowl, mash 2 large ripe bananas with a fork until smooth with just a few small chunks remaining.
- 3
Whisk in 2 large eggs, 1 teaspoon vanilla extract, 1/3 cup honey, and 1/4 cup Greek yogurt until well combined.
- 4
In a separate bowl, whisk together 1 cup whole wheat flour, 1 cup rolled oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 2 tablespoons flaxseed meal.
- 5
Gently fold the dry ingredients into the banana mixture until just combined. Do not overmix.
- 6
Fold in 1/3 cup chopped walnuts, reserving a few for topping if desired.
- 7
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 8
Sprinkle the remaining walnuts on top of the muffins if desired.
- 9
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 10
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information (per serving)
220
6g
35g
7g
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