A hearty muffin stuffed with bananas and oats, perfect for a quick breakfast or a tasty afternoon snack
I try to keep our pantry free of highly processed foods and I have searched for a healthy and quick breakfast alternative to sugary cereal. Cereal has never been very filling to me – I want something that will sate my hunger all morning! Banana oat muffins were the obvious choice, but developing the perfect recipe took a few tries. Finally, I landed on this combination of hearty ingredients with whole wheat flour, old-fashioned oats, honey, coconut oil, and just a smidge of brown sugar to sweeten the deal.
You will love these muffins because they are packed with wholesome ingredients! They’re a tasty energy-booster to start the day. My husband grabs one on his way out the door to work whenever we’re stocked with them (which is 95% of the time – we’re addicted to them). They’re the perfect quick breakfast. These muffins are basically like a bowl of bananas and granola wrapped up in a cute, palm-sized snack!
Add a dab of your favorite nut butter (I’m a plain old peanut butter-lover all the way) on top of the muffin for some extra protein if you’d like. This recipe is also great for add-ins! This time I added one-third cup of semi-sweet chocolate chips because chocolate + breakfast is my not-so-secret indulgence. Try adding dried fruit, fresh fruit, or chopped nuts – whatever suits you best!
With this recipe you’ll help give the muffins some serious lift by blasting them with heat at 400 degrees for three minutes. Then you’ll turn the oven down for the rest of the time until they are brown and beautiful on top. I love this trick because it produces sky-high, round-topped muffins!
Banana Oat Muffins
Total time: 30 minutes
Yields: 9 large muffins
¾ cup mashed overripe bananas (about two medium bananas)
⅓ cup coconut oil, melted
2 Tablespoons honey
2 large eggs, at room temperature
1 teaspoon vanilla
¼ cup packed light brown sugar
1 and ¾ cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
A pinch of salt
¾ cup old-fashioned oats, plus more for sprinkling
⅓ to ½ cup add-in of your choice, optional (chocolate chips, nuts, dried fruit)
- Preheat the oven to 400 degrees Fahrenheit and prepare a muffin pan with paper muffin liners, by greasing the pan, or by using reusable silicone liners.
- Dump the mashed bananas to a large bowl and stir in the coconut oil and honey until fully incorporated.
- Add the eggs and vanilla and mix well. Add the brown sugar and mix well.
- Add flour, baking soda, baking powder, and salt, and stir just until combined. Do not overstir.
- Fold in the oats and any add-ins just until combined. The batter will be very thick.
- Spoon into the prepared muffin pan all the way to the tops of the cups, about 9 full cups. Sprinkle the tops of the muffins with extra oats, if extreme cuteness is desired. Bake at 400 degrees for 3 minutes, then turn the oven down to 350 and continue baking for 7 more minutes, or until muffins are golden brown and an inserted toothpick comes out clean of crumbs. Allow to cool and remove from pan to enjoy!
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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