Mini Banana Oat Muffins

Mini Banana Oat Muffins

Time to Table:
< 45 minutes
Contains:
wheat, dairy, eggs
Servings:
12
Seasonal Favorite, Simple Snack

These mini muffins are a great grab-and-go breakfast for busy mornings. They also make a sweet addition to a packed lunch. Have little ones that want to help? Let them mash the bananas or mix the batter for some family fun in the kitchen!

See Nutrition Information

How to Make It

Ingredients

  • 1 ½ cups flour
  • ½ cup quick oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 2 ripe bananas
  • ¾ cup brown sugar
  • 2 eggs
  • ¼ cup yogurt (plain or vanilla)
  • Cooking spray

Preparation

1
Preheat oven to 350 F.
2
In a large mixing bowl, combine flour, quick oats, baking powder, baking soda, salt and cinnamon. Set aside.
3
In a separate bowl, mash peeled banana well.
4
Add brown sugar, eggs and yogurt to mashed banana and mix until smooth.
5
Add banana mixture into the flour mixture and stir just until combined.
6
Spray a mini muffin tin with cooking spray and fill.
7
Bake mini muffins for 13-15 minutes or regular muffins for 20-25 minutes, until muffin tops turn golden brown.
8
Enjoy muffins plain or with a thin layer of peanut butter.
Recipe Tips

Bananas freeze well and this recipe is a great way to keep them from hitting the trash. Simply defrost and mash as usual. No bananas? Use three 4 oz. jars of banana baby food instead!

To make allergen friendly, swap out the ingredients to fit your family’s needs. For example, you can use a plant-based yogurt for a dairy-free option. For an egg-free option, replace each egg with 3 tablespoons of liquid from canned garbanzo beans for a total of 6 tablespoons.

Nutrition Facts (Per Serving)

Serving Size:
 
2 mini muffins
Calories:
 
139
Protein:
 
3.6g
Carbohydrate:
 
28.7g
Fat:
 
1.3g
Sodium:
 
169mg
Fiber:
 
1.4g
Calcium:
 
49.9mg
Iron:
 
1.12mg
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