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5
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Epic Healthy Banana-Oat Muffins
Banana and oats make a super healthy muffin that's great for breakfast and snacks.
Course
Baking, Breakfast, Dessert, Muffins
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
20
Calories
216
kcal
Author
Caitlin Self, MS, CNS, LDN
Ingredients
1 ½
cups
whole wheat flour
2 ½
cups
old fashioned oats
2
tablespoons
baking powder
½
teaspoon
cinnamon
you could probably double this
1 ½
teaspoons
salt
1
cup
dark chocolate chips
optional
4
medium
bananas
mashed well
2
eggs
1
cup
milk
¾
cup
honey
1
tablespoon
vanilla extract
¼
cup
butter
melted*
¼
cup
yogurt
I used plain, but greek is probably better*
*You can also substitute the butter and yogurt for ½-3/4 cup of regular butter for a more moist and
well, buttery flavor!
Instructions
Preheat oven to 400 degrees fahrenheit.
Mix the dry ingredients – flour, oats, baking powder, cinnamon, chocolate chips, and salt – in a large mixing bowl.
In a separate bowl, mash the bananas together, then add the eggs, milk, honey, vanilla extract, butter, and yogurt.
Add wet ingredients to dry and stir just until mixed.
Grease or line a muffin pan and fill about ¾ of the way. These muffins don’t rise a TON, so this is a good level.
Bake in 400 F oven for 15 minutes.
Nutrition
Calories:
216
kcal
|
Carbohydrates:
35
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.1
g
|
Cholesterol:
24
mg
|
Sodium:
343
mg
|
Potassium:
249
mg
|
Fiber:
3
g
|
Sugar:
17
g
|
Vitamin A:
134
IU
|
Vitamin B1:
0.1
mg
|
Vitamin B2:
0.1
mg
|
Vitamin B3:
1
mg
|
Vitamin B5:
0.5
mg
|
Vitamin B6:
0.2
mg
|
Vitamin B12:
0.1
µg
|
Vitamin C:
2
mg
|
Vitamin D:
0.2
µg
|
Vitamin E:
0.4
mg
|
Vitamin K:
1
µg
|
Calcium:
131
mg
|
Copper:
0.1
mg
|
Folate:
16
µg
|
Iron:
1
mg
|
Manganese:
1
mg
|
Magnesium:
39
mg
|
Phosphorus:
142
mg
|
Selenium:
11
µg
|
Zinc:
1
mg
|
Choline:
27
mg