Banana Oat Muffins
Naturally sweet, soft breakfast muffins perfect for mornings or snacks.
- 2 ripe bananas, mashed
- 1 ½ cups rolled oats
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Preheat oven to 180°C / 350°F; line muffin tray.
- Mix oats, baking soda, salt, cinnamon.
- Mix mashed bananas, eggs, honey, oil, vanilla.
- Combine wet and dry ingredients gently.
- Fill muffin cups ¾ full; bake 20–25 minutes.
- Cool and serve.
- Add chocolate chips, blueberries, or nuts.
- Store in an airtight container for 3–4 days.
Nutrition (approx.): 150 cal / muffin, 4g protein, 25g carbs, 5g fat