Description
- These ripe banana muffins are healthy, naturally sweet, and perfect for breakfast or snacks. No refined sugar, no fuss.
Ingredients
Scale
- 2 ripe bananas (mashed)
- 1 cup rolled oats
- 1/2 cup Greek yogurt
- 1 egg
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1 tbsp maple syrup or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin.
- In a bowl, mash bananas and whisk in the egg and Greek yogurt.
- Stir in oats, cinnamon, baking soda, and salt until combined.
- Spoon batter into muffin tin (¾ full). Add toppings if desired.
- Bake 18–22 minutes until a toothpick comes out clean.
- Cool on a rack and enjoy!
Notes
- These freeze well. Cool completely and store in a freezer-safe bag.
- To reheat, microwave for 20–30 seconds or bake at 300°F for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 4g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg