Terrific Banana Oat Muffins
Start your day on a wholesome and delicious note with these Terrific Banana Oat Muffins, a perfect blend of nutritious ingredients and comforting flavors. Made with ripe bananas, hearty rolled oats, and a touch of cinnamon, these moist and tender muffins are lightly sweetened with brown sugar and enriched with Greek yogurt for a protein-packed twist. Optional chopped walnuts add a delightful crunch, making them the ultimate breakfast or snack option. Whether you enjoy them fresh out of the oven or as a grab-and-go treat, these easy-to-make muffins come together in just 30 minutes and are sure to satisfy. Perfect for meal prep or freezing for later, these banana oat muffins are a must-try for anyone seeking a quick, healthy, and kid-friendly recipe!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1.5 cups rolled oats
- 1 cup all-purpose flour
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 0.5 cup plain Greek yogurt
- 0.25 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or lightly grease it.
In a large mixing bowl, mash the bananas until smooth using a fork or a potato masher.
Add the egg, Greek yogurt, melted butter, and vanilla extract to the mashed bananas and mix until well combined.
In a separate medium bowl, whisk together the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix; the batter will be slightly thick.
If desired, fold in the chopped walnuts for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 77.7 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 388 mg | 30% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1272 mg | 27% | |
*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.
