Healthy Banana Oatmeal Muffins Recipe

These Healthy Banana Oatmeal Muffins are the perfect balance of nutritious and delicious. Made with wholesome ingredients like rolled oats, mashed bananas, Greek yogurt, and honey, they offer a naturally sweet and satisfying treat. Whether you’re enjoying them for breakfast, a snack, or an on-the-go bite, these muffins are full of fiber, protein, and flavor to keep you energized throughout the day.

Why You’ll Love This Recipe

These Banana Oatmeal Muffins are not only healthy but also incredibly easy to make. The bananas provide natural sweetness while the oats add a hearty texture. The Greek yogurt makes them moist and fluffy without the need for added butter or oil. They’re a guilt-free indulgence that’s perfect for meal prep, kids’ lunches, or as a mid-morning snack. Plus, you can customize them with nuts or chocolate chips for extra flavor and crunch!

Ingredients

• 1 1/2 cups rolled oats
• 1 cup mashed ripe bananas (about 2 large)
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/3 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Optional: 1/4 cup chopped nuts or chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Prepare the Wet Ingredients:
   In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, honey (or maple syrup), and vanilla extract until fully combined.
3. Combine the Dry Ingredients:
   In a separate bowl, mix the rolled oats, baking soda, baking powder, ground cinnamon, and salt.
4. Mix Wet and Dry Ingredients:
   Add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If you’re using nuts or chocolate chips, fold them into the batter.
5. Fill the Muffin Cups:
   Divide the batter evenly into the muffin cups, filling each about 3/4 full.
6. Bake:
   Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool:
   Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Total Time: 30-35 minutes

Variations

• Gluten-Free Option: Use certified gluten-free oats to make these muffins gluten-free.
• Add-ins: Feel free to add in your favorite mix-ins like chia seeds, flaxseeds, dried fruit, or coconut flakes for extra texture and nutrition.
• Sweetness: Adjust the sweetness by using more or less honey or maple syrup, depending on your taste preferences.

Storage/Reheating

• Storage: These muffins can be stored in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to a week.
• Freezing: You can freeze the muffins for up to 3 months. To reheat, simply microwave for 20-30 seconds or thaw them at room temperature.

FAQs

1. Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas! Just thaw them and mash them before using in the recipe.

2. Can I substitute the Greek yogurt with something else?

If you don’t have Greek yogurt, you can substitute it with regular yogurt, but the texture might be slightly different. You can also try applesauce for a dairy-free version.

3. Can I make these muffins vegan?

Yes, to make these muffins vegan, use flax eggs (1 tablespoon of ground flax mixed with 3 tablespoons of water per egg) and maple syrup instead of honey.

4. How can I make these muffins sweeter?

If you like sweeter muffins, you can increase the honey or maple syrup to 1/2 cup or add a small amount of stevia or another sweetener.

5. Can I use quick oats instead of rolled oats?

Yes, you can substitute quick oats, but the texture of the muffins may be slightly different. Rolled oats give a heartier texture.

6. Can I use a different sweetener?

Yes, feel free to use any sweetener you prefer, such as agave syrup, coconut sugar, or date syrup.

7. How can I make these muffins fluffier?

Ensure you don’t overmix the batter. Overmixing can cause the muffins to be dense. The addition of baking soda and baking powder should provide enough rise, but if you want an extra boost, you can add an additional 1/4 teaspoon of baking powder.

8. Can I make mini muffins instead?

Yes, you can use a mini muffin tin. Bake at the same temperature, but reduce the cooking time to about 10-12 minutes.

9. Can I add protein powder to these muffins?

Yes, you can add a scoop of your favorite protein powder to the dry ingredients, but you may need to adjust the moisture levels by adding a bit more yogurt or milk.

10. Can I make these muffins without eggs?

Yes, you can substitute the eggs with flax eggs or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg) for an egg-free version.

Conclusion

These Healthy Banana Oatmeal Muffins are the perfect combination of sweet, wholesome, and nutritious. With the natural sweetness of bananas and the heartiness of oats, they make a great breakfast, snack, or on-the-go meal. Plus, they’re easy to make, customizable, and a great way to use up ripe bananas! Whether you’re a health-conscious eater or simply looking for a tasty muffin, this recipe is sure to satisfy your cravings while keeping you fueled throughout the day.

Healthy Banana Oatmeal Muffins Recipe

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• Author: Ezabella
• Total Time: 30-35 minutes
• Yield: 12 muffins

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Description

These Healthy Banana Oatmeal Muffins are the perfect blend of wholesome ingredients like rolled oats, ripe bananas, Greek yogurt, and honey. Packed with fiber and protein, these muffins offer a naturally sweet, satisfying snack or breakfast option. Easy to make and customizable with add-ins like nuts or chocolate chips, these muffins are a great on-the-go meal that keeps you energized all day long.

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Ingredients

1 1/2 cups rolled oats

1 cup mashed ripe bananas (about 2 large)

2 large eggs

1/2 cup plain Greek yogurt

1/3 cup honey or maple syrup

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

Optional: 1/4 cup chopped nuts or chocolate chips

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Instructions

• Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

• Prepare the Wet Ingredients:

  • In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, honey (or maple syrup), and vanilla extract until fully combined.

• Combine the Dry Ingredients:

  • In a separate bowl, mix the rolled oats, baking soda, baking powder, ground cinnamon, and salt.

• Mix Wet and Dry Ingredients:

  • Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix. If using, fold in nuts or chocolate chips.

• Fill the Muffin Cups:

  • Divide the batter evenly into the muffin cups, filling each about 3/4 full.

• Bake:

  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

• Cool:

  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Gluten-Free: Use certified gluten-free oats to make these muffins gluten-free.

Customizable: Add in chia seeds, flaxseeds, dried fruit, or coconut flakes for extra texture and nutrition.

Adjust Sweetness: If you prefer sweeter muffins, increase the amount of honey or maple syrup to taste.

• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Category: Breakfast, Snacks, Muffins
• Method: Baking
• Cuisine: American