Most mornings, I’m in no state to spend time making anything other than a bowl of cereal or piece of toast for breakfast. I’m typically spilling my coffee, forgetting my keys, and tripping over Rosie as I rush out of the door for work during the week, or, on the weekends, am too excited to get started on a project the minute my feet hit the ground or, more frequently, sleep in late so that I skip breakfast entirely and go straight for lunch.
Having a little something made ahead of time is a great way to mix up my breakfast routine when I can’t handle one more bowl of Cheerios – while Pop Tarts and fast-food breakfast sandwiches always sound great, I try to start my day off on a semi-healthy note. It makes me feel accomplished, you know? Until I hit that 3 PM slump and grab a candy bar, anyway.
These whole wheat banana and oat muffins (from Cookie + Kate) are a healthy option and they’re so easy to make – you can whip up a batch on a Sunday morning before starting anything else and have breakfast/snacks at-the-read for the week!
Whole Wheat Banana Oat Muffins
Makes 12 regular-sized muffins | Original recipe found here.
- ⅓ cup extra-virgin olive oil (or melted coconut oil)
- ½ cup honey (or maple syrup)
- 2 eggs (at room temperature is best)
- 1 cup packed mashed ripe bananas (about 3 medium bananas)
- ¼ cup milk (I used almond)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- 1 teaspoon sugar (I used Stevia) for sprinkling on top
- Preheat oven to 325ºF. Lightly grease muffin tin with non-stick cooking spray, or line with muffin liners.
- In a large bowl, beat the oil and honey together with a whisk. Add 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 with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit (I used raisins!), gently fold those in, too.
- Divide the batter evenly between muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a pinch of oats, cinnamon and sugar if desired.
- Bake muffins for 23 to 25 minutes, or until an inserted toothpick comes out clean.
- Allow to cool for a few minutes and enjoy!
These muffins are also totally customizable. I added raisins into this batch, but you could stir in a handful of nuts, dried fruit, or chocolate chips (or cocoa nibs), too!
I’ve been eating this batch totally plain, but I bet they’d be great with a dollop of nut butter, Nutella, or honey, too.