Description
Delicious and healthy banana oatmeal muffins made with ripe bananas and almond butter.
Ingredients
Scale
- 2 medium ripe bananas
- 2 large eggs
- 1/2 cup golden brown sugar (not packed)
- 1/2 cup almond butter (or peanut butter)
- 1/4 cup melted coconut oil (not hot)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 3 cups old fashioned oats
- Semi-sweet chocolate chips
- Sliced almonds
- Pumpkin seeds
Instructions
- Preheat oven to 350°F and spray a standard 12-cup muffin pan with non-stick cooking spray, making sure to grease really well and set aside liners? They tend to stick to the liners regardless, so I suggest omitting them. Instead, generously grease the muffin pan with cooking spray.
- Place peeled bananas in a large bowl and mash until smooth.
- Add eggs, almond butter, brown sugar and melted coconut oil. Whisk until very smooth.
- Add milk, baking powder, cinnamon and salt. Whisk until very smooth. Stir in oats.
- Evenly divide the batter into the prepared muffin pan, ensuring each cup contains both liquid and oats. Top with any desired toppings.
- Bake for 24 to 26 minutes, or until the top is deep golden in color.
- Transfer pan to a wire rack and cool completely.
- To release, carefully loosen the edges with a small knife and gently loosen from the pan. While these oatmeal cups effortlessly detach from the pan, they are delightfully tender and require a gentle touch.
Notes
- For best results, ensure the bananas are very ripe.
- Feel free to customize toppings according to your preference.
- These muffins can be stored in an airtight container for several days.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg