Banana Oatmeal Muffins

This is an adaptation from this recipe

Banana Oatmeal Muffins
I was going for a good breakfast muffin—essentially a low-sugar oatmeal on the go rather than a traditional muffin. I was pleasantly surprised.
Toddler approved.

  • 5 small ripe bananas, mashed
  • 3/4 cup plain Greek yogurt (or plain yogurt plus 2 tbsp Chia seeds)
  • 2 large eggs
  • 1/4 cup maple syrup or maple sugar
  • 1 tsp vanilla
  • 2.5 cups gluten-free quick Oats*
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup almond meal
  • 1/4 tsp salt

*I used quick oats as that’s what I wanted to use up in my pantry. The texture came out closer to banana bread than chewy oatmeal, so I’ll likely try a combination next time.

Preheat oven to 375 degrees

Prepare 12 cup muffin tin with coconut oil spray (Trader Joe’s)

Mash bananas through a ricer into large bowl
Add yogurt, eggs, sugar, and vanilla; mix
Add oats, mix and let sit

In a separate bowl mix baking powder, baking soda
Fold into oat mixture
Scoop into muffin pan
Spray the tops with coconut oil spray

Bake for 30 minutes on middle rack of oven

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