Banana Oatmeal Breakfast Muffins
15min
20min
4
285
Chef's Note
For extra flavor and texture, try toasting the oats and walnuts before adding them to the batter. This quick step enhances the nutty flavor profile and creates a more complex taste. You can also freeze these muffins for up to 3 months - just thaw overnight for a quick breakfast option!
Tags
Ingredients
2 large ripe bananas
2 large eggs
1 teaspoon vanilla extract
1/3 cup honey
1/4 cup unsalted butter
1 cup whole wheat flour
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup chopped walnuts
1/4 cup Greek yogurt
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
- 2
In a large bowl, mash 2 large ripe bananas until smooth with minimal lumps.
- 3
Melt 1/4 cup unsalted butter and let it cool slightly before adding to the mashed bananas.
- 4
Add 2 large eggs, 1 teaspoon vanilla extract, 1/3 cup honey, and 1/4 cup Greek yogurt to the banana mixture. Whisk until well combined.
- 5
In a separate bowl, combine 1 cup whole wheat flour, 1 cup rolled oats, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
- 6
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
- 7
Gently fold in 1/3 cup chopped walnuts.
- 8
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- 9
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 10
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information (per serving)
285
7g
38g
12g
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