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Banana Oatmeal Muffins with Honey for Healthy Breakfast featured image

Banana Oatmeal Muffins with Honey for Healthy Breakfast

If your mornings feel rushed but you still want something warm and nourishing, these Banana Oatmeal Muffins earn a permanent spot in your kitchen. They...
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 1 cup rolled oats
  • 1/2 cup plain Greek yogurt
  • 3 medium very ripe bananas mashed (about 1 1/2 cups)
  • 1/3 cup honey
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon optional
  • 2 tablespoons brown sugar optional, for sweeter muffins
  • 1/2 cup chopped nuts or dark chocolate chips optional

Method
 

  1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. In a large mixing bowl, combine the rolled oats and Greek yogurt. Stir in the mashed bananas until the oats are evenly moistened. Let sit for 5 minutes to soften the oats.
  3. Whisk in the honey, oil, eggs, and vanilla extract until well combined and smooth.
  4. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and brown sugar (if using).
  5. Add the dry ingredients to the wet ingredients. Gently fold with a spatula just until no dry streaks of flour remain. Do not overmix; the batter should be thick but scoopable.
  6. If using nuts or dark chocolate chips, fold them into the batter with a few light strokes.
  7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  8. Bake for 16 to 18 minutes, or until the tops are domed, deep golden, and a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Use bananas with plenty of brown spots for the best sweetness and moisture.
Quick oats can be substituted for rolled oats, but the texture will be a bit softer and more cake-like.
For less sweetness, reduce the honey to 1/4 cup and omit the brown sugar.
Muffins keep in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, cool completely, then freeze in a single layer before transferring to a freezer bag; reheat in a toaster oven or microwave before serving.