Banana Oat Muffins

Banana oat muffins - Healthy and wholesome comfort meal suitable for breakfast and a quick grab for lunch. It is always a winner for kids and adults.

Course Breakfast

Cuisine American

Keyword muffins, oatmeal recipe, Oats

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 151kcal

Ingredients

2 ¼ cups gluten-free old-fashioned rolled oats
2 large ripe bananas or 3 small bananas - Roughly 250 g
¾ cup unsweetened plain or Greek yogurt at room temperature
2 eggs at room temperature
¼ to ½ cup regular sugar sweetener of choice - honey, monk fruit etc.
1 teaspoon pure vanilla extract
½ teaspoon cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips or any add-on like nuts dried cranberries, raisins, or blueberries.

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Line a standard 12-cup tin with cupcake liners and lightly spray the liners. You can spray the pan directly if you don't have cupcake liners.
Place the oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt in a blender and blend on high until the mixture becomes smooth. Scrape and stir the mixture at intervals to ensure everything is well blended, about 3 minutes.
Stir in the chocolate chips or any other mix-ins.
Pour the batter into the muffin cups about three-quarters full to give room for rising. Sprinkle with additional chocolate chips or nuts as desired.
Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and place on a wire rack to cool for about 10 minutes. Remove from the pan and enjoy!

Notes

Preheated and is at 400 degrees F for at least 5 minutes before baking the muffins. The hotter the oven, the fluffier the muffins will be.
Don’t overmix the muffin batter. Gently stir till you get a perfect mix. Overmixing can create a big hole in the mix or toughen the muffins.

Nutrition