Banana Oatmeal Muffins

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It wasn’t easy, but I finally did it — I made some baked good without any pumpkin in it! (Still on a big pumpkin kick like I was? Check out my pumpkin protein pancakes, pumpkin greek yogurt muffins, and chocolate chip pumpkin banana bread.)

It’s true. This weekend, I had some bananas that were looking all sad and brown so I decided to take action and make them into something delicious!

I adapted this recipe from Peanut Butter Fingers, but doubled it and made a few modifications. The end result was a delicious, moist, and protein-packed banana oatmeal muffin, perfect when topped with some peanut butter. Mmm!

Banana Oatmeal Muffins
Serves 12

  • 1 c. whole wheat flour
  • 1 c. oats
  • 1/4 c. brown sugar
  • 1/4 c. ground flax seed
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla extract
  • 2 bananas, mashed
  • 1/2 c. milk (I used unsweetened vanilla almond)
  • 1/4 c. plain greek yogurt
  • 1/4 c. natural applesauce
  1. Preheat oven to 350 and place 12 muffin liners in a cupcake tin. Lightly spray with cooking spray.
  2. In a large bowl, mix all dry ingredients.
  3. In another large bowl, mash bananas. Once well mashed, add all of the liquid ingredients and mix until well blended with an electric beater.
  4. Once blended, begin adding dry ingredients slowly until batter forms. Do not overmix!
  5. Pour batter into muffin liners (about 2/3 of the way full).
  6. Bake for about 15-18 minutes. Remove from oven and set on wire rack to cool.

How to “level up” this recipe: 

  • Replace the brown sugar with a liquid sweetener, such as agave or honey. (Note: You may have to adjust the portions for best consistency.

How to “level down” this recipe:

  • Not a fan of flaxseed? That’s okay — you can easily leave it out!
  • Add 1/2 c. of milk instead of the 1/4 c. greek yogurt.
  • Use 4 tbsp. canola oil instead of applesauce.
  • As always — live a little. Add in some chocolate chips and enjoy!
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