These healthy banana oatmeal muffins are easy to make with nutritious ingredients like Greek yogurt, oats, and flaxseed. They're a delicious, filling breakfast or snack.
In the container of a high-powered blender (Vitamix), blend the banana, milk, Greek yogurt and butter until smooth, starting on low speed and increasing to high.
Add vanilla, eggs, oats, flaxseed, baking powder, baking soda, sea salt cinnamon and coconut sugar and blend, starting on low speed increasing to high, until the mixture is smooth.
Let the mixture rest in the blending container for 2-3 minutes, until slightly thickened. If desired, add mix-ins.
Fill muffin wells ¾ full with batter.
Bake at 375 for 20-22 minutes, or until a toothpick inserted in the center comes out with wet crumbs and the tops spring back when touched.
Cool in the muffin tin for 5 minutes, then release the muffins from the pan with a spoon and transfer them to a wire rack to cool completely.
Video
Notes
Mix-in suggestions
Pecans
Cinnamon chips
White chocolate chips
Blueberries
Dried fruit (cranberries, rasins, etc.)
Swirl of peanut butter or Nutella
Unsweetened coconut
Ingredient Substitutions
Bananas. Make sure the bananas are overripe for the best flavor and maximum sweetness. If you use frozen bananas, let them thaw to room temperature before using in this recipe - and don't drain off any liquid that forms in the thawing process.
Whole Milk. 2% milk or non-dairy milk both work well in this recipe.
Greek yogurt. Sour cream is a good substitute for Greek yogurt.
Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes for salted butter.
Old-fashioned oats. You can use 2 cups oat flour in place of 2 cups old-fashioned oats.
Coconut sugar. granulated sugar and brown sugar are great substitutions for coconut sugar.
StoreStore them in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.FreezeThese muffins freeze very well. Let them cool, then transfer them to an airtight container in the freezer and store for up to 2 months. To thaw, warm in the microwave for 30-60 seconds.