As summer ends and the kids head back to school, these muffins are perfect for an easy breakfast that’s good for you too. Of course you can enjoy a relaxing breakfast at home pairing with a cup of coffee or tea, but they’re also great for when you need a grab-and-go breakfast on busy mornings. And because these muffins have a flavor that’s similar to cookies or apple pie, your family won’t even realize that they’re actually healthy.
Bits of apple, spices and chopped walnuts add fall flavor to these oat muffins. They’re also made with banana and yogurt, which keeps them nice and soft without adding fat from butter or oil like most muffin recipes. The natural sweetness from the apple and banana lets you cut back on sugar, using just 1/3 cup of brown sugar and a tablespoon of honey. Instead of using flour, this recipe uses oats that have been ground to a flour-like consistency. This makes for a great recipe for those with a gluten sensitivity, but it also adds plenty of fiber and minerals that are beneficial even if you don’t have any issues with wheat flour. And because of the high fiber and protein content, the muffins will keep you full much longer than your standard baked good.
Eat your baked goods without the guilt. Make a batch of these muffins at the beginning of the week, and you’ll have a healthy on-the-go breakfast for the entire week. Simply refrigerate in an air-tight container until ready to serve. Eat at room temperature or heat in the toaster.
- 2-1/2 cup old-fashioned oats
- 1 extra ripe banana, cut in quarters for easier mixing
- 2 eggs
- 1/3 cup brown sugar
- 1 Tablespoon honey
- 3/4 cup Greek non-fat plain yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup walnuts, diced
- 1 large apple, peeled and diced
- Preheat oven to 350 degrees.
- Lightly grease a 12-cup muffin tin with spray or butter.
- Using a food processor, grind oats until fine. They should have the consistency of flour.
- Add all other ingredients except apples, and pulse until the batter has a smooth consistency. (Add in walnuts with the apples if you prefer more of a crunch.)
- Stir in apple pieces to distribute evenly.
- Distribute batter evenly in the muffin tin.
- Bake 15-20 minutes, or until the tops gently bounce back when touched and a toothpick comes out of center of a muffin clean.
- Allow to cool for 10-15 minutes. Then run a knife around the edges of each muffin to remove from tray.
Nutrition information: 152 calories, 5 grams of fat, 6 grams of protein, 3 grams of fiber, 7 grams of iron
If you’re looking for ways to lower the calories/fat content, simply reduce or eliminate the walnuts.
Shopping tip: If you live in the Bensalem, Pennsylvania area, Giant on Street Road sells diced walnuts in the bulk aisle. This can be a great way to save money since you’re able to buy exactly the amount you want for a recipe.
Ingredient tip: Over-ripe bananas are best for baking because they are the sweetest. If your bananas start to turn soft or get brown spots, simply remove the peels and freeze in freezer-safe bags until you’re ready to bake.
If you’re looking for more ways to use bananas in healthy recipes, try my recipes for Coconut Date Macaroons, Banana Oatmeal Breakfast Cookies or Fresh Fruit Dairy-Free Smoothies.
If you’d like to try more healthy muffins using oats and banana, try these Banana Oat Muffins, Strawberry Banana Oat Muffins or Blueberry Almond Oat Muffins.
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