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Muffin Tin Banana Oat Muffins

by Merle O'Neal featured in 3 Muffin Tin Healthy Breakfasts #TastyFreshFriday


for 6 servings

  • 1 banana, mashed
  • 1 egg
  • ¼ cup
    honey (85 g)
  • 1 teaspoon
    baking powder
  • 1 teaspoon
  • ½ teaspoon
  • ½ teaspoon
  • ¼ teaspoon
  • ½ cup
    greek yogurt (145 g)
  • 1 ½ cups
    oats (150 g)
  • 1 cup
    milk (240 mL)

Optional Toppings

  • strawberry
  • blueberry
  • apple
  • blackberry
  • raspberry
  • nuts
    Calories 180
    Fat 2g
    Carbs 35g
    Fiber 2g
    Sugar 18g
    Protein 6g

Estimated values based on one serving size.



  1. Preheat oven to 350ºF/180ºC
  2. In a medium-sized bowl, mash a ripened banana until mostly smooth. Add egg and stir
  3. Add honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt, and mix.
  4. Fold in the oats and lastly incorporate the milk.
  5. Fill each cup of a greased six-cup muffin tin a quarter of the way full. In each respective cup, add strawberries, apple, blueberries, blackberries, raspberries, and almonds, then fill cups to the top with the rest of batter.
  6. Bake 30 minutes or until risen slightly and turning dark and a bit crunchy on the edges.
  7. Allow to cool for 5 minutes.
  8. Enjoy!




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