Banana Oatmeal Muffins
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Prep Time10 mins
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Cook Time30 mins
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Serving6
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Ready In40 mins
A perfect healthy and on-the-go breakfast, these Banana Oatmeal Muffins are so sweet from all the ripe bananas.
STEP 1
Begin by preheating the oven to 425 degrees. Lightly spray a muffin tin with non-stick spray.
Melt ¼ cup of unsalted butter and set aside to cool.
STEP 2
Using a large whisk, mash 4 ripe bananas.
STEP 3
Add the coconut sugar, cooled butter, eggs, Greek yogurt, vanilla extract and whisk well.
Regular low-fat yogurt can be substituted in place of the Greek yogurt.
STEP 4
In a separate bowl whisk together the flours, baking powder, and salt.
STEP 5
Slowly add the dry ingredient to the wet ingredients and whisk until fully combined.
STEP 6
Add the Old-Fashioned Oats and using a rubber spatula, mix until combined.
STEP 7
Divide the batter evenly in the prepared muffin tin and top with oats.
STEP 8
Bake for 5 minutes at 425 degrees then lower the oven to 375 and bake for an additional 25 minutes.
Banana Oatmeal Muffins
A perfect healthy and on-the-go breakfast, these Banana Oatmeal Muffins are so sweet from all the ripe bananas.
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Servings: 6
Calories: 432kcal
Ingredients
- 4 Bananas
- 1 cup All-Purpose Flour
- 1 cup Whole Wheat Flour
- 1 cup Coconut Palm Sugar
- ½ cup Old Fashioned Oats
- ¼ cup Unsalted Butter
- ½ cup Greek Yogurt
- 2 large Eggs
- 1 tsp. Vanilla Extract
- 4 tsp. Baking Powder
- ½ tsp. Salt
Instructions
- Begin by preheating the oven to 425 degrees. Lightly spray a muffin tin with non-stick spray.
- Melt ¼ cup of unsalted butter and set aside to cool.
- Using a large whisk, mash 4 ripe bananas.
- Add the coconut sugar, cooled butter, eggs, Greek yogurt, vanilla extract and whisk well. Regular low-fat yogurt can be substituted in place of the Greek yogurt.
- In a separate bowl whisk together the flours, baking powder, and salt.
- Slowly add the dry ingredient to the wet ingredients and whisk until fully combined.
- Add the Old-Fashioned Oats and using a rubber spatula, mix until combined.
- Divide the batter evenly in the prepared muffin tin and top with oats.
- Bake for 5 minutes at 425 degrees then lower the oven to 375 and bake for an additional 25 minutes.
Nutrition
Calories: 432kcal | Carbohydrates: 78g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 593mg | Potassium: 452mg | Fiber: 5g | Sugar: 28g | Vitamin A: 379IU | Vitamin C: 7mg | Calcium: 241mg | Iron: 3mg
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