Banana oatmeal muffins
Banana Oatmeal Muffins
PREP: 10 minutes
COOK: 15 minutes
SERVINGS: 36 mini muffins
Ingredients.
2 very ripe bananas, mashed
2 eggs
1 cup non-fat Greek yogurt
2 tbsp honey
1/2 tsp pure vanilla extract
2 cups rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
Optional mix-ins: dark chocolate chips, raisins, chopped walnuts
Instructions.
Preheat oven to 400 degrees F and grease two 24-cup mini muffin pans with nonstick spray.
In a blender, mix together all dry ingredients (oats, baking powder, baking soda, salt). Add eggs, bananas, yogurt, honey, and vanilla and blend until batter is smooth. Stir all mix-ins into the batter.
Divide the batter into the muffin pan, filling each about three-quarters full.
Bake for 15 minutes or until a toothpick inserted into the center comes out cleanly.
Let the muffins cool for 10 minutes, then transfer to a wire rack to cool fully.
Meal prep.
This recipe is meal prep-friendly. You can freeze muffins in an air tight freezer bag for up to 6 months.
Nutrition facts.
Bananas are packed with antioxidants. folate, vitamin B6, vitamin C, and potassium which support the nervous system, skin health, iron absorption, and blood pressure.
Oats are packed with fiber as well as other nutrients including zinc, folate, choline, iron, magnesium, and selenium.
Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect
Adapted from.
Wellplated: Banana Oatmeal Muffins (link)
