Banana Oat Muffins


Finding tasty, healthy and fulfilling breakfast and snack options can be challenge among all the sugary or salty convenience snacks. I love everything about a muffin or breakfast bread...but they leave me feeling hopped up on sugar and then an energy crash ensues shortly after.

Finding a banana bread or muffin that actually tastes delicious and indulgent without refined sugar seemed like it would be too good to be true which is why I was skeptical when trying these Daphne Oz inspired Banana Oat Muffins. But, thankfully she proved me wrong! They are as moist as they are flavorful and are a great fulfilling snack or breakfast.

Husband approved and perfect for kids!

Yields 12 muffins

  • 2 cups ripe bananas (about 3-4 bananas)
  • 1/4 cup almond butter
  • 1/2 cup Greek yogurt (can use low-fat)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 cup honey
  • 2 cups old fashioned rolled oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • coconut oil, olive oil, butter or cooking spray for greasing (if not using liners)
  1. Preheat oven to 350ºF.
  2. Fill a 12-cup muffin tin with cupcake liners or coat with coconut oil, olive oil, butter or cooking spray.
  3. In a blender, add the bananas, almond butter, yogurt, honey, eggs, vanilla, oats, baking powder, baking soda and salt. Pulse to combine.
  4. Divide batter evenly between muffin liners (okay if it fills to top).
  5. Bake for 20 minutes until golden-brown and cooked through.
Note: Use gluten-free oats for gluten-free version.

I hope you enjoy these as much as I do! 

Well wishes,


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