healthy banana oatmeal muffins

healthy banana oatmeal muffins

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healthy banana oatmeal muffins

These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins. They’re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like  chocolate chip or toasted nuts. Recipe yields 12 muffins.

INGREDIENTS

• ⅓ cup melted coconut oil or extra-virgin olive oil*
• ½ cup maple syrup or honey
• 2 eggs, preferably at room temperature
• 1 cup packed mashed ripe bananas (about 3 bananas)
• ¼ cup milk of choice or water (I used almond milk)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more for sprinkling on top
• 1 ¾ cups white whole wheat flour or regular whole wheat flour
• ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top
• 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Ingredients for Healthy Banana Oatmeal Muffins

• Bananas: The riper the better. You know the ones with the brown spots!
• Egg: Used for binding and it also adds moisture. Egg free, try these using a chia egg or flax egg instead.
• Greek yogurt: Use at least 2% fat for moist muffins, but 0% works if that is all you have. Regular yogurt (not Greek) works as well. I use plain but no rule says you can’t try other flavors. If you are out of yogurt, sweetened or unsweetened applesauce can be substituted.
• Sweetener: Maple syrup or honey. Both deliver amazing taste, sweetness and because they are liquid won’t throw off the dry to liquid ratio.
• Oil: Avocado or coconut oil. Both have different tastes. I find the taste of the avocado oil less noticeable.
• Dry ingredients: Cinnamon, baking powder, baking soda, salt, whole wheat flour, rolled oats.
• Cooking spray: I use Misto.

How to Make Healthy Banana Oat Muffins

• Prep: Preheat the oven to 375 degrees F. Place your parchment paper liners in the muffin pan and be sure to spray each liner. Set it aside.
• Mash bananas: Grab a large bowl and toss your bananas in there. Using a fork (or any type of masher you’ve got standing by) get to mashing.
• Add everything except flour and oats: To the mashed bananas, add in the egg, yogurt, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda, and salt. Whisk everything to combine.
• Gently stir in the flour and oats: Be sure not to overmix. Let it sit for a few minutes so that the flour can be absorbed by the surrounding liquids. This is so you don’t have the flour taste when chunks of unabsorbed flour are left behind.
• Fill muffin tin: Use an ice cream scoop to fill each muffin tin to about 3/4 full. If you’d like you can add a few extra flakes on top of each one. No real reason other than it looks cute!
• Now it’s time to bake: Place the tray on the middle rack and bake your healthy banana oatmeal muffins until a toothpick inserted into the center comes out clean.

Banana Oatmeal Muffin Cups

Ingredients

• 3 cups rolled oats
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1 cup mashed banana (2-3 bananas depending on their size)
• 2 pastured eggs
• 1.5 cups unsweetened almond milk (or any milk you prefer)
• 2 tablespoons mini chocolate chips (or other favorite mix-in)

Instructions

• Preheat oven to 350 degrees F.
• Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter.
• In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
• In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
• Pour milk mixture over oat mixture and stir well to combine.
• Evenly divide the oat mixture between all 12 muffin cups and then top each one with a sprinkle of chocolate chips.
• Bake for 20-25 minutes or until set and cooked though. Allow to cool and then store in an airtight container in the fridge for up to a week.

healthy banana oatmeal muffins blender

With no flour, no butter, and no oil, these blender banana oatmeal muffins with chocolate chips are moist, healthy, gluten free, and tasty!

Ingredients

• 2 cups oats quick cooking or old fashioned
• 2 large bananas very ripe
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 2 to 3 tablespoons honey (you may adjust the amount to suit your preferences for sweetness)
• 1 1/2 teaspoons baking powder I prefer aluminum free
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• Up to 1/2 cup mix-ins: chocolate chips mini or regular, chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Instructions

Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.

Place all of the ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely; about 3 minutes.

By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.

Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired.

Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!

Healthy Banana Oat Muffins (no flour or Added sugar!)

Ingredients:

• 1 1/2 cups old-fashioned oats
• 2 ripe bananas
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup blueberries or chopped strawberries

Instructions:

1. Preheat the oven to 350 degrees.
2. Combine oats, bananas, egg, milk, vanilla, baking powder, baking soda, salt, and cinnamon in food processor. Blend just long enough to combine ingredients – do not over blend.
3. Stir in berries.
4. Pour batter into muffin tin lined with parchment paper baking cups. These muffins won’t rise as much as regular muffins would, so fill the cups to top of the liner.
5. Bake mini muffins for 14-15 minutes or regular muffins for 30-35 minutes.

Why make this healthy banana muffins recipe?

So, what’s so special about these muffins? There are loads of recipes all over the internet. But here’s why you should add this healthy banana muffins recipe to your arsenal:

• They’re made with mostly oats and bananas: no flour! That’s right, there’s no flour at all in these muffins! It’s basically like eating oatmeal and a banana.
• No refined sugar! They’re lightly sweetened with maple syrup. Most muffins are like eating a cupcake for breakfast. Instead, this recipe is lightly sweetened with maple syrup.
• They’re blender muffins! If you haven’t made blender muffins before, it’s time to start! Somehow whizzing everything together in a blender makes for less mess than a normal muffins recipe.

HOW DO I STORE MUFFINS?

Store leftover oatmeal banana muffins at room temperature, in an airtight container, for up to 5 days. You can enjoy these muffins at room temperature or warmed in the microwave.

CAN I FREEZE MUFFINS?

You can freeze these muffins for later! To freeze muffins, place the cooled muffins in a freezer-safe bag and store them in the freezer for up to 3 months. When ready to eat, allow them to come to room temperature or quickly microwave the frozen muffin for about 20 seconds.

Are Banana Oatmeal Muffins Gluten-Free?

These oatmeal muffins are made with oats rather than white or wheat flour. Oats are naturally gluten-free, but often get contaminated with gluten because they are processed in facilities that also process wheat, barley, and rye. Be sure to use certified gluten-free oats, if you are serving the muffins to someone with a gluten intolerance.

Why are the muffins packed and dense?

If you didn’t add the baking powder, these muffins wouldn’t be fluffy, but the goal of the recipe is to introduce bananas to babies, and they don’t need a fluffy texture.

Add baking powder for a fluffy muffin. It’s safe to add baking powder to your little one’s muffins.

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