Healthy Banana Oatmeal Muffins

Makes: 12 muffins

Ingredients

• 2 large ripe bananas, mashed
• 2 cups rolled oats (blend into oat flour or use store-bought oat flour)
• 2 eggs
• ¼ cup plain Greek yogurt
• 2 tbsp maple syrup or honey (optional)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• Optional mix-ins:
  • ¼ cup chopped walnuts or pecans
  • ¼ cup dark chocolate chips
  • ¼ cup blueberries

Instructions

1. Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
2. If using whole oats, blend them into a fine flour.
3. In a large bowl, whisk together mashed bananas, eggs, yogurt, maple syrup, and vanilla.
4. Stir in oat flour, baking powder, baking soda, cinnamon, and salt until just combined.
5. Fold in any optional mix-ins.
6. Divide batter evenly among muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool for 5 minutes before transferring to a wire rack.

Nutrition (approx. per muffin, without mix-ins)

• Calories: ~120
• Protein: 5 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Fat: 3 g

Tips

• Use very ripe bananas for the best natural sweetness.
• Store in an airtight container for up to 4 days at room temperature or 1 week in the refrigerator.
• Freeze for up to 3 months and reheat in the microwave for 20–30 seconds.

For extra protein, add 1 scoop (about 25–30 g) vanilla protein powder and 2–4 tablespoons of milk to keep the batter moist.