
Everyone knows that breakfast is considered to be the most important meal of the day. It fuels your brain and sets you up for a successful, productive day. But honestly, sometimes making a big breakfast, or even a 5 minute breakfast just isn’t possible.
That’s where meal prepping comes in…
Meal prepping is a great tool for busy people who don’t have a ton of time during the day to cook, and breakfast is one of the easiest meals to prep. Whether you are running out the door to work or school, headed to a workout class or just want a no-fuss simple breakfast that is already made, you need to give these Banana Oat Muffins a try.
Unlike most muffins that are full of sugar and are basically cake for breakfast, these muffins are high in protein and fiber and contain no refined sugar – just sweetened by the bananas and a touch of maple syrup. You can also easily make them gluten-free by using gluten-free oats or dairy-free by using almond milk!
The best part about these muffins is that they are INSANELY easy to make. If you think you aren’t a baker, this recipe is for you. The batter comes together in about two minutes – all you have to do is add everything to a blender or food processor, blend it together, and bake.
After that you have delicious, healthy muffins that you can have for breakfast, add to lunchboxes, or grab for a quick sweet snack.
Side note – my FAVORITE way to eat these is with drizzle of peanut butter on top. It adds a source of healthy fats to keep you fuller for longer, and you can’t go wrong with banana and PB!

Banana Oat Breakfast Muffins
Ingredients
Dry ingredients
- 2 cups oats
- 1 serving vanilla protein powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
Wet ingredients
- 2 ripe bananas
- 2 eggs
- 1/4 cup maple syrup
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Prep a 12-hole muffin tray by lining it with paper muffin liners or greasing it with a little coconut oil.
- Add all dry ingredients to a food processor or blender and pulse until the oats are mostly smooth.
- Add all wet ingredients and blend for 30 seconds, then stop to scrape down the sides and blend for another 15 seconds until smooth.
- Divide the batter evenly into the muffin tray and bake for 15-18 minutes until a toothpick comes out clean. Let cook on a wire rack, and enjoy!
Leave a Reply