Power Muffins
Kickstart your day with these wholesome and satisfying Power Muffins—perfectly soft, naturally sweetened, and packed with nutritious ingredients! Made with hearty rolled oats, whole wheat flour, and mashed ripe bananas, these muffins are a fiber-filled, protein-packed breakfast or snack option. Greek yogurt and honey lend natural moisture and sweetness, while a hint of cinnamon adds warmth to every bite. Customize your batch by folding in crunchy walnuts or indulgent dark chocolate chips. Ready in just 35 minutes, these healthy muffins are freezer-friendly, making them a convenient grab-and-go option for busy mornings or post-workout refuels. Fuel up with guilt-free energy and flavor that will keep you coming back for more!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 medium Ripe bananas (mashed)
- 1 large Egg
- 0.5 cup Greek yogurt (plain or vanilla)
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or almonds (optional)
- 0.25 cup Chopped dark chocolate or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Mix well to combine.
In another bowl, mash the bananas until smooth. Add the egg, Greek yogurt, honey, and vanilla extract, whisking until fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—a few lumps are okay.
If using, fold in the chopped nuts and dark chocolate or chocolate chips gently with a spatula.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 3 months.
Nutrition Facts
Calories |
2653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 421.6 g | 153% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 172.2 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 373 mg | 29% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
