Super Healthy Muffins
Start your day on a nourishing note with these Super Healthy Muffins—soft, moist, and packed with wholesome goodness! Made with gluten-free rolled oats turned into a hearty oat flour, naturally sweetened ripe bananas, and a touch of maple syrup or honey, these muffins are a guilt-free indulgence. Unsweetened almond milk, applesauce, and vanilla extract add richness without unnecessary calories, while optional mix-ins like dark chocolate chips or chia seeds provide a customizable boost of flavor and nutrition. Ready in just under 30 minutes, this quick and easy recipe is perfect for meal prep, offering a satisfying breakfast or snack option that’s low in refined sugar yet high in fiber and energy. Serve warm with a smear of almond butter, or enjoy on the go—these muffins are as versatile as they are delicious! Keywords: healthy muffins, gluten-free muffins, banana oat muffins, quick breakfast ideas, low-sugar snacks.
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Recipe Information
Ingredients
- 2 cups Rolled oats (gluten-free if necessary)
- 3 medium Ripe bananas
- 2 Eggs
- 0.5 cups Unsweetened almond milk
- 0.25 cups Maple syrup or honey
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 cups Unsweetened applesauce
- 1 teaspoons Vanilla extract
- 0.25 cups Chopped nuts (e.g., walnuts or pecans)
- 0.25 cups Dark chocolate chips (optional)
- 1 tablespoon Chia seeds (optional, for added fiber)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease with non-stick spray.
Add the rolled oats to a blender and blend until they form a fine flour. Transfer the oat flour to a large mixing bowl.
In the blender, combine the ripe bananas, eggs, almond milk, maple syrup or honey, unsweetened applesauce, and vanilla extract. Blend until smooth.
Pour the wet mixture into the bowl with the oat flour. Add the baking powder, baking soda, and ground cinnamon. Stir gently until just combined. Avoid overmixing.
Fold in the chopped nuts, optional dark chocolate chips, and optional chia seeds until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 16-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 113.5 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 254 mg | 20% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2602 mg | 55% | |
*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.
