Healthy Oatmeal Banana Muffin Recipe

If you’re looking for some delicious and easy breakfast ideas to meal prep this week, you need to try this healthy oatmeal banana muffin recipe! These easy banana oatmeal muffins are made with whole foods, flourless, and gluten-free (use gluten free oats). These easy breakfast muffins come with a crumbly top that you can also not make if you don’t have the time and patience for the extra work.

Healthy Oatmeal BANANA Muffin Recipe

You know what makes me really proud about this recipe? It’s not the fact that it’s delicious, addictive and actually healthy. It’s the fact that I managed to use only one egg here. My soul always dies a little when I use eggs for baking. I don’t know why. Like 4 eggs to make muffins? And don’t get me started on the recipes that only use a yolk or egg whites. Which I know are available in the US, but I haven’t seen them in Europe yet. I honestly hope they don’t come here. It always also made me wonder: What happened to the yolks? Did someone eat them all and get super high cholesterol? Or did they throw them out? Did they put them in soups like this one?

So many questions…Before I get a tiny burnout and search for all the answers in Ecosia (which is a search engine that plants trees when you search, you need to use it as well btw), let’s get to these delicious muffins. They have a great banana flavor, but not over the top banana flavor. They’re also nutty thanks to the almond butter and perfectly sweet (but not overly sweet!). I used only one banana and it made 6 muffins, so you know what to expect. Now let’s see how to make these healthy banana muffins.

How To Make Healthy OATMEAL Banana Muffins

Mash the banana in a bowl.

Add the egg and all the wet ingredients: yogurt, vanilla, honey, almond butter, butter the almond butter. Then stir in the oats and the dry ingredients: baking soda and flaxmeal. Add a tiny pinch of salt.

Mix.

Line a muffin pan with muffin liners and fill each cup with the muffin mixture.

Then make the crumble by blending oats, butter, honey and salt in a small bowl.

Crumb this mixture between your fingers and top each muffin with the crumbles.

Bake at 180C/350F for around 25-30 minutes. Be sure to check on your muffins at around 20 minutes, because ovens are different. The muffins will be ready when a toothpick comes out clean after you insert it into the muffin.

I hope you enjoy these delicious oatmeal banana muffins for breakfast, snack or dessert next week! Here’s the printable recipe!

Healthy Oatmeal Banana Muffin Recipe

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This healthy oatmeal banana muffin recipe is easy and super delicious! Anyone can make these tasty healthy banana oatmeal muffins. This is the perfect breakfast idea, perfect to save for when you meal prep for the week. At about 200 kcal/muffin this can be a great low calorie snack or breakfast for weight loss.

Print

Ingredients

Muffins:

• 1 banana
• 1 tbsp honey
• 1 cup oats
• 1 egg
• 1 tsp vanilla
• 1 tbsp butter
• 3 tbsp almond butter
• 1 tsp baking soda
• 1 tbsp yogurt
• 1 tbsp flax meal
• pinch of salt

Crumble:

• 4 ½ tbsp oats
• 1 tbsp butter
• 1 tbsp honey
• pinch of salt

Instructions

1. Preheat the oven to 180C/350F.
2. Mash the banana with a fork in a bowl.
3. Add the egg and all the wet ingredients: yogurt, vanilla, honey, almond butter, butter the almond butter.
4. Stir in the oats and the dry ingredients: baking soda and flax meal. Add a tiny pinch of salt.
5. Mix.
6. Line a muffin pan with parchment paper or muffin liners and fill each cup with the muffin mixture.
7. Then make the crumble by blending oats, butter, honey and salt in a small bowl.
8. Crumb this mixture between your fingers and top each muffin with the crumbles.
9. Bake at 180C/350F for around 25-30 minutes. Be sure to check on your muffins at around 20 minutes, because ovens are different. The muffins will be ready when a toothpick comes out clean after you insert it into the muffin.
10. Enjoy immediately or keep in an airtight container in the fridge for 4-5 days.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 209Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 41mgSodium 256mgCarbohydrates 24gFiber 3gSugar 9gProtein 6g

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