Description
Moist, flavorful muffins made with bananas, oats, and Greek yogurt—free from refined sugar and perfect for a quick breakfast or snack.
Ingredients
2 ripe bananas (mashed)
1/3 cup pure maple syrup
1/4 cup avocado oil
2 large eggs
1 tsp vanilla extract (alcohol-free)
1 cup plain Greek yogurt
1 cup rolled oats
3/4 cup whole wheat flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/3 cup optional mix-ins (e.g., chopped walnuts, dark chocolate chips)
Instructions
Preheat oven to 350°F and line a muffin pan.
Mash bananas in a large bowl. Mix in maple syrup, oil, eggs, vanilla, and yogurt.
In a separate bowl, mix oats, flour, cinnamon, baking soda, and salt.
Combine wet and dry ingredients until just blended. Avoid overmixing.
Fold in optional mix-ins.
Divide batter among muffin cups, filling 3/4 full.
Bake for 18–20 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for 3 days or freeze for up to 3 months.
Use mini muffin pans for kid-size portions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 145
- Fat: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: healthy muffin recipes, banana oat muffins, refined sugar free muffins