Delicious Banana Oatmeal Muffins for Guilt-Free Snacking

These Banana Oatmeal Muffins are a delightful, healthy option for breakfast or snack, made without flour or added sugar.

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Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 12 muffins

Course: Breakfast

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

3 medium bananas Use overripe bananas for natural sweetness
2 cups rolled oats Thin rolled or quick oats work beautifully
1 large egg Helps bind everything together
1 cup plain Greek yogurt Provides moisture and a tender crumb
1/4 cup coconut oil Melted; can substitute with butter
1 teaspoon cinnamon Warm spice that enhances flavor
1 teaspoon natural vanilla extract Use pure extract for best flavor
1 teaspoon baking powder Leavening agent for muffins
1/2 cup nuts/seeds Optional; add for crunch and nutrition

Equipment

Muffin Pan
Mixing bowl
fork

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin pan.
Mash the overripe bananas in a large mixing bowl until smooth.
Mix in the egg, Greek yogurt, melted coconut oil, vanilla extract, and cinnamon.
Stir in the rolled oats and sprinkle the baking powder. Fold until combined.
If using, fold in the nuts or seeds gently into the batter.
Distribute the batter into muffin cups, filling each about three-quarters full.
Bake for 20-25 minutes until a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Store muffins in an airtight container for up to a week or freeze for longer storage.

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