These Banana Oat Energy Muffins are soft, satisfying, and packed with slow-digesting carbs, heart-healthy fats, and just the right touch of sweetness. Made with ripe bananas, oats, Greek yogurt, and dark chocolate chips, they’re the perfect energizing bite to power you through your day.
Servings and Timing:
- Prep Time: 10 minutes
- Bake Time: 18–22 minutes
- Total Time: 30–35 minutes
- Servings: 12 muffins
Nutritional Info (Per Muffin – Approximate):
- Calories: 180
- Protein: 4g
- Fat: 8g
- Carbs: 22g
- Fiber: 3g
- Sugar: 9g (naturally sweetened)
- WW SmartPoints: ~6 (varies by mix-ins and sweetener)
Ingredients List:
Dry Ingredients:
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon (optional)
Wet Ingredients:
2 ripe bananas, mashed
¼ cup honey or maple syrup
⅓ cup plain Greek yogurt
¼ cup melted coconut oil (or vegetable oil)
1 large egg
1 tsp vanilla extract
- ⅓ cup dark chocolate chips (plus extra for topping, optional)
- ¼ cup chopped walnuts
Instructions:
1. Preheat the Oven:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup
In a large mixing bowl, whisk together oats, flour, baking powder, baking soda, salt, and cinnamon (if using).
3. Mix Wet Ingredients:
In another bowl, mash the bananas well. Add honey, Greek yogurt, melted oil, egg, and vanilla. Mix until smooth and fully combined.
Dietary Info:
- Refined Sugar-Free
- High-Fiber
- Whole Grain
- Can be made dairy-free with a plant-based yogurt
- Kid-Friendly
Brief Introduction:
If you’re looking for a quick breakfast, a wholesome snack, or a healthy way to satisfy your sweet tooth, these Banana Oat Energy Muffins check all the boxes. They’re naturally sweetened, hearty, and portable—making them perfect for busy mornings or a mid-day energy boost.
Step-by-Step Success Tips:
- Don’t Overmix: Keeps the muffins tender and fluffy.
- Use Spotty Bananas: The riper, the better for moisture and flavor.
- Cool Before Storing: Prevents sogginess and helps muffins keep longer.
- Want Extra Protein? Add 1 scoop of vanilla protein powder and reduce flour slightly.
Ingredient Substitution Tips:
- Honey/Maple Syrup: Sub with mashed medjool dates or sugar-free syrup for a lower-sugar option.
- Flour: Use all-purpose or a gluten-free 1:1 blend if needed.
- Oil: Substitute with applesauce or mashed banana for lower fat.
- Mix-Ins: Swap chocolate chips for raisins, dried cranberries, or chopped dates.
Recipe Variations and Serving Suggestions:
- Make It Mini: Use a mini muffin tin and bake for 10–12 minutes.
- Add Fruit: Stir in chopped apple, blueberries, or shredded zucchini.
- Top It Off: Spread with nut butter or a dollop of Greek yogurt for extra staying power.
Storage and Make-Ahead Tips:
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Extend freshness up to 1 week.
- Freezer Friendly: Freeze for up to 3 months. Reheat in microwave or toaster oven.
Frequently Asked Questions (FAQs):
Q: Can I make these egg-free?
A: Yes, use a flax egg (1 tbsp flaxseed + 3 tbsp water) and let sit 5 minutes before mixing.
Q: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be a bit softer and less chewy.
Q: Are these muffins freezer-friendly?
A: Absolutely—cool completely, then freeze individually wrapped for quick grab-and-go snacks.
Optional Personal Story or Additional Notes:
These muffins were born from a craving for something sweet but energizing—and without the sugar crash. They’re now a Sunday bake staple in my kitchen, and I love how easy they are to customize depending on what’s in the pantry.
