Banana Oatmeal Breakfast Muffins
15min
25min
6
220
Chef's Note
These muffins are perfect for meal prep! Make a double batch on the weekend and freeze them individually wrapped. On busy mornings, microwave a frozen muffin for 30 seconds for a quick, nutritious breakfast. For extra protein, spread with a tablespoon of almond or peanut butter before eating.
Tags
Ingredients
3 medium ripe bananas
2 large eggs
1/3 cup Greek yogurt
1/4 cup honey
1 teaspoon vanilla extract
1 cup rolled oats
1 cup whole wheat flour
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 muffin tin with 12 paper liners or grease with cooking spray.
- 2
In a large bowl, mash 3 medium ripe bananas until smooth with just a few small chunks remaining.
- 3
Add 2 large eggs, 1/3 cup Greek yogurt, 1/4 cup honey, and 1 teaspoon vanilla extract to the mashed bananas. Whisk until well combined.
- 4
In a separate bowl, combine 1 cup rolled oats, 1 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt, and 2 tablespoons flaxseed meal.
- 5
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- 6
Roughly chop 1/3 cup walnuts and fold them into the batter.
- 7
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 8
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 10
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition Information (per serving)
220
7g
35g
8g
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