Description
These moist and naturally sweet Banana Oatmeal Muffins are made without flour and packed with wholesome ingredients like oats, bananas, and yogurt. They make a healthy, gluten-free breakfast or snack that’s both satisfying and easy to prepare.
Ingredients
- 2 large ripe bananas, mashed
- 2 large eggs, at room temperature
- 1 cup Greek yogurt
- 1/4 cup maple syrup
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups rolled oats
- 1/4 cup dark chocolate chips
- 1/4 cup chopped white chocolate
- Optional: 1 banana, sliced
- Optional: 2 tablespoons dark chocolate chips
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and lightly spray them with oil.
- In a blender, add mashed bananas, eggs, Greek yogurt, maple syrup, vanilla, cinnamon, salt, baking powder, and baking soda.
- Add rolled oats and blend until smooth, about 2 minutes, scraping down sides as needed.
- Pour batter into a mixing bowl and fold in dark chocolate chips and chopped white chocolate.
- Divide batter evenly among the muffin cups, filling each about 3/4 full.
- Top with banana slices and extra chocolate chips if desired.
- Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best sweetness and flavor.
- Substitute coconut yogurt for a dairy-free version.
- Add chopped nuts for extra texture.
- Replace white chocolate with blueberries for a fruitier option.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 216
- Sugar: 10g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
