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Muffin Tin Banana Oat Muffins

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

Ingredients

for 6 servings

  • 1 banana, mashed
  • 1 egg
  • 2 tablespoons
    honey
  • 1 teaspoon
    baking powder
  • 1 teaspoon
    cinnamon
  • ½ teaspoon
    nutmeg
  • 1 teaspoon
    salt
  • 1 teaspoon
    vanilla
  • ½ cup
    greek yogurt (145 g)
  • 1 ½ cups
    oats (150 g)
  • 1 cup
    milk (240 mL)

Optional Additions

  • chopped strawberries
  • chopped apple
  • blueberries
  • blackberries
  • raspberries
  • chopped almonds
    Calories 154
    Fat 2g
    Carbs 28g
    Fiber 2g
    Sugar 11g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350ºF (180ºC).
  2. In a medium bowl, mash the banana until mostly smooth. Add the egg and stir to combine.
  3. Add the honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt and mix well. Fold in the oats, then stir in the milk.
  4. Fill each cup of a greased 6-cup muffin tin ¼ of the way full. Add your additions of choice, then fill the muffin cups to the top with the rest of batter and top with more fruit or nuts.
  5. Bake the muffins for 30 minutes, or until risen slightly and golden brown around the edges.
  6. Let cool for 5 minutes.
  7. Enjoy!
 

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