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Breakfast Banana Muffins

Updated: Sep 13, 2022

We don't always want a big breakfast, do we? Actually, most of the time I loathe the thought of making breakfast, rather just making a cup of coffee and skipping it altogether.

So if I find something quick, healthy, easy, and can start my day with a boost, I'm in.

I usually make bread when the nanners start speckling so as not to waste them, but we have family visiting this weekend and I thought it'd be nice to have easy to grab bites so I went with muffins. I adapted this recipe from the Cookie and Kate blog you can visit here.

Here are the ingredients for my altered version-

1/3 cup neutral oil

1/2 cup maple syrup

2 eggs

2 ripe bananas mashed (I just squeeze it in my hands, I love squishy textures, lol)

1/4 cup milk

1 tsp baking soda

1 tsp almond extract

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1 3/4 cup whole wheat flour

1/3 cup oats

1 tsp brown sugar (for sprinkling)

In a preheated oven of 325 F, mix all the ingredients but the flour, oats, and sugar. I use a Kitchen Aid Mixer but you can mix in a bowl with a wooden spoon if you don't have one. Once combined well, slowly add the flour. Then fold in the oats reserving a little to top off. I poured mine into paper muffin cups but greased muffin tins work too. Top with remaining oats, a sprinkle of brown sugar, and bake for 25 mns.

Note: my oats already had pumpkin seeds and dried cranberries in them, but feel free to add whatever you like. Sliced almonds, raisins, pistachios, and walnuts would also be delish.

Place on a cooling rack when done. Use a toothpick to check it comes out clean if you aren't sure they're ready.

They can sit out for a couple of days, covered. In the fridge a week, or in the freezer using a freezer bag even longer. Enjoy!

X's & O's


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