Healthy Banana Oat Breakfast Muffins

I have another easy and healthy breakfast recipe for you and it just so happens to be another muffin that is totally a grab-and-go, just like the first breakfast muffin recipe I shared right HERE.

These muffins are flour, sugar and oil free and pretty much so yummy that you can't eat just one!  I found the recipe on Pinterest.  It's by Bren Did and You Can Too and I'm so glad I found it! Thanks Bren!

You will need the following items to make these Healthy Banana Oat Breakfast Muffins:

Ingredients

• 2 ½ cups old-fashioned oats ( 1-1/2 cups ground, 1 cup whole)
• 2 Tbsp old-fashioned oats (for decoration)
• 2-3 large overripe bananas = 1 cup mashed banana or you can use 1 cup applesauce instead
• 2 large eggs lightly beaten
• 1/3 cup honey
• 3/4 cup milk
• 2 tsp real vanilla
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup dried cranberries
• large mixing bowl
• food processor or blender
• hand mixer
• measuring spoons and cups
• muffin tin
• large baking cups (liners)

  

• Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Cool to room temperature.
• Divide oats into portions of 1-1/2 cups, 1 cup and 2 Tbsp.
• Raise oven temperature to 350 degrees.
• Place 1-1/2 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
• Mash bananas until they are smooth. I used my hand mixer to get a smooth texture before adding all the other wet ingredients.
• Add eggs, honey, milk and vanilla. Using your hand mixer on low, mix to combine.
• Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
• Optional: Fold in approximately 1/2 c fruit, raisins or nuts. (I used dried cranberries)
• Spoon/pour into muffin tin, lined with muffin wrappers (makes 14-15 muffins).  Fill to the top.
• With the 2 Tbsp of reserved toasted oats, decorate you muffin tops.  Press lightly to make sure they stick to the muffin.
• Bake at 350 for about 20 -23 minutes.  Test done-ness by inserting a toothpick in the center of a muffin, it should come out clean.
  NOTE: You can use Gluten Free oats in place of the old fashioned oats and also use almond milk instead of regular milk if needed.
   
  Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Cool to room temperature.
  Divide oats into portions of 1-1/2 cups, 1 cup and 2 Tbsp.
   
  Place 1-1/2 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.

Mash bananas until they are smooth. I used my hand mixer to get a smooth texture before adding all the other wet ingredients.

Add eggs, honey, milk and vanilla.

Using your hand mixer on low, mix to combine.

Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients.

Mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.

Optional: Fold in approximately 1/2 c fruit, raisins or nuts. (I used dried cranberries)

Spoon/pour into muffin tin, lined with muffin wrappers (makes 14-15 muffins).  Fill to the top.

With the 2 Tbsp of reserved toasted oats, decorate you muffin tops.  Press lightly to make sure they stick to the muffin.

Bake at 350 for about 20 -23 minutes.  Test done-ness by inserting a toothpick in the center of a muffin, it should come out clean.

Let cool thoroughly before you store them.

These are pretty much like banana bread less all the sugar and they are so delicious!

You can find more of my recipes by clicking right here.  Just scroll and enjoy! :)

It doesn't have to be done all at once.  It is a slow process in the works! C-ya next time!

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