Updated: Jul 8, 2020
This is my FAVORITE banana muffin recipe, sweetened with only honey and dairy free and gluten free!
It's made with oats instead of flour, honey instead of white sugar, and you can even add healthy toppings, making this recipe the perfect go-to basic banana muffin recipe to build on.
It's the perfect guilt-free breakfast to go with your coffee.
food processor (I use my Ninja)
muffin liners (the pan I have comes with reusable silicone liners which I found economical and environmentally-friendly!)
2.5 cups oats (I use Quaker brand, Old-fashioned rolled oats)
2 ripe bananas
1 cup plain low-fat Greek yogurt
1/2 cup honey
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips (optional)
note: you can add any toppings, from fresh blueberries to nuts, raising, and even sugar-free chocolate chips like Lily's, which I love and is sweetened only with stevia.
Preheat oven to 350F.
Add oats to food processor and blend until finely ground (looks just like flour). Add to bowl.
Add bananas, eggs, yogurt, honey, and vanilla extract to blender, liquefy. Add to flour.
Add baking soda, baking powder, and chocolate chips (or topping of choice), mix well.
Spoon mixture into lined muffin pan, making sure not to overfill, and these muffing grown in the oven.
Bake for 18-20 minutes. Muffins ready when toothpick comes out clean
I've made this recipe in a pan before as well to get a loaf; if you have leftover batter you can bake the extra in a separate pan.
These muffins freeze really well, although I've rarely had to they're gone so fast!
To freeze, wrap in foil and place in a Ziploc bag, can keep for a month. Will be goon in the fridge for a week, which is where I move it to from the freezer the day before I'm ready to eat it. Just pop it in the microwave and serve.
You can also add jams and peanut butter to them for some extra protein. These are the perfect travel snacks!