Healthy banana oat muffins
These are my go to banana muffins!! They are yummy easy to make, healthy, and the perfect breakfast or snack on the go! :) I've made this recipe so many times. It's definitely one of our faves. I've also shared it in my Instagram story a few times a while back and yall have loved it as well. It was about time I made an office post with the recipe. I can't take the credit for this recipe [e though! I got it from the blog, Cookie and Kate!
healthy banana oat muffins
recipe credit: Cook and Kate
*I adapted the ingredients slightly*
⅓ cup melted coconut oil
½ cup maple syrup
2 eggs, preferably at room temperature
3 mashed ripe bananas
¼ cup almond milk (or milk of choice)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
1 cup unbleached flour
¾ cup whole wheat flour * optional: you can use all white flour if you'd like*
⅓ cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon turbinado sugar
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Prep your muffin tin with non-stick cooking spray or line with cupcake liners.
In a large bowl, whisk together the melted coconut oil and maple syrup. Make sure it's cooled down a bit (so the eggs don't get cooked), add the eggs, and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon.
Add the flour and oats to the bowl and mix just until combined. Fill the muffin tin (about two-thirds full). Sprinkle the tops of the muffins with a little bit of oats & a little bit of turbinado sugar. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.