Easy Banana Oat Breakfast Muffins
Delicious muffins made with ripe bananas and rolled oats, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup yogurt (plain or flavored)
- 1/4 cup honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the ripe bananas until smooth.
- Add rolled oats, yogurt, honey (or maple syrup), baking powder, baking soda, cinnamon, and salt to the mashed bananas and mix until well combined.
- Fold in your choice of chopped nuts or chocolate chips.
- Divide the mixture evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool slightly before removing them from the tin.
Notes
Store in an airtight container for up to 3 days, or refrigerate for a week. They can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 125
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg