Made with pantry staples and a few healthy ingredient swaps, these Maple Banana Oat Muffins are an easy, high protein alternative to banana bread. Great for a grab-and-go breakfast!
- 4 bananas, mashed
- 1 egg
- 1/2 cup maple syrup
- 4 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 350°F..
- To a blender or food processor add oats. Pulse until oats are finely ground and resemble a flour consistency. Set aside.
- In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add maple syrup, egg, coconut oil, and vanilla extract.
- Using a fork, mix to combine.
- Add in ground oats, cinnamon, nutmeg, salt, and baking soda. Using a spatula, mix until wet and dry ingredients are completely combined!
- Line each muffin tin with a cupcake liner (or spray with cooking spray so muffins don’t stick to pan if not using cupcake liner).
- Fill each muffin tin 3/4 of the way full.
- Bake for 16-19 minutes. Serve.
- Serving Size: 1 muffin
- Calories: 138
- Sugar: 13 g
- Sodium: 105 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 16 mg
Keywords: banana muffins, healthy muffin recipes, gluten-free muffins