Half of my freezer is filled with waffles, frozen fruit and bison. The other half is filled with bananas. Literally. If stashing bananas for future use (and never actually do) was a sport, I would win a lot. I rarely use my stash of bananas until there is no room for anything else! That’s when I make something sweet and delicious for you guys.
Lately, I have been craving some new breakfast items. I’ve been doing overnight oats for, like, FOR-EV-ER. Breakfast needs a refresh.
Enter Banana Oat Muffins!
I love quick and easy items, perfect for the road. I spend most of my time in my office, meeting clients or exploring the city. I am rarely home to cook dinner and eat it. Which is also why I love meal prep.I grab a couple of these and hit the road.
These babies are so simple to make and so yummy to eat. I usually enjoy one or two with some butter or peanut butter.
You can also add in any mix-ins you like, including dark chocolate chips, walnuts, and dried fruit.
MAKE IT VEGAN: Use almond, soy or coconut milk in place of milk. Use a flax egg in place of the eggs. If you are unsure of how to make a flax egg, simply combine 1 tablespoon of flax meal with 1.5 tablespoons of water.
MAKE IT GLUTEN-FREE: If you are looking for a gluten-free alternative, I recommend using this recipe from Wheat Free Mom.
Banana Oat Muffins
- ⅓ cup melted butter
- ⅓-½ cup maple syrup or honey
- 2 eggs
- 1 cup packed mashed ripe bananas (about 3 bananas)
- ¼ cup milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1¾ cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
- Preheat oven to 325ºF
- In a large bowl, mix the butter and honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk. Add baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats and mix, just until combined.
- Divide the batter evenly among muffin cups, filling each about two-thirds full. Sprinkle the tops with oats and a little sugar
- Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
What’s your favorite healthy to-go snack?