Breakfast is supposed to be the most important meal of the day, but for some reason it’s the hardest for me to sit down and actually eat.
We’ve been living on the go the last couple of weeks with my husband finishing up his last semester of school.
He’s out the door by 7am and doesn’t get back until after dinner.
I wanted to make sure he was getting enough to eat before he started his busy day, but I was not about to wake up at 6am to make a full breakfast.
If you are looking for a healthier muffin recipe, try our Protein Blueberry Muffins!
How to make Banana Oatmeal Breakfast Muffins:
Step 1: Preheat oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
Step 2: In a bowl, whisk together the eggs, maple syrup, mashed bananas, vanilla, and milk.
Step 3: Slowly add in coconut oil while stirring mixture. Whisk until smooth. If you don’t like coconut oil, you could also use butter, vegetable oil or olive oil.
For taste purposes we recommend using butter or vegetable oil, if you are replacing the coconut oil.
Step 4: Mix in oats, cinnamon, nutmeg, baking powder, salt, chocolate chips, and coconut flakes until oats are all coated in wet mixture. These spices give it an amazing taste, as well as smell.
People will honestly think you lit a candle, they smell so good when they bake.
Step 5: Scoop mixture into greased muffin tin. Split the mixture up evenly among the 12 muffins. This will be about a 1/3 – 1/4 cup, scoop.
Step 6: Bake for 25 minutes, or until tops become golden brown.
Step 7: Let cool for at least 5 minutes, and then serve warm. My husband likes to put a little butter on his. I like to drizzle a little honey on mine.
Step 8: We keep these in an airtight container. You can reheat them for breakfast or eat them cold. I like to microwave mine for about 15 seconds. It makes them taste like they came right out of the oven.
I love these breakfast muffins because they are full of natural ingredients, and I know they’ll keep him full for the whole morning.
Not to mention, I do not mind my house smelling this delicious. We added in a few chocolate chips to give them a true breakfast muffin taste and they turned out perfect. The chocolate chips are totally optional.
I also saw sugar free chocolate chips at the store yesterday, but you could also use dark chocolate chips, peanut butter chips, white chocolate chips, or nothing at all.
Do these freeze well?
These muffins definitely do freeze well. We recommend when you take them out of the freezer, you keep them in the fridge so they don’t harden, or go bad.
When you are ready to eat one, simply pop it in the microwave for a few seconds, and it will taste like it came fresh out of the oven.
Related article: looking for more great on-the-go breakfast ideas? Try our Peanut Butter Breakfast Bites.
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We have hundreds of simple and delicious recipes, your family will love. Each recipe is tried and true, so you know even your picky eaters will love them.
We take you through each recipe, step by step, and show you exactly how to make it. Watch how to make our other favorite healthy treat, Skinny Banana Cookies, here:
Looking for more healthy breakfast ideas?
- Scrambled Egg Breakfast Muffins
- Healthy Pumpkin Muffins
- Chocolate Banana Bread
- Freezer Breakfast Burritos
- Strawberry Baked Oatmeal Cups
Banana Oatmeal Breakfast Muffins Recipe
- 2 large eggs
- ¼ cup maple syrup
- 1 cup mashed bananas
- 2 teaspoons vanilla extract
- 1 cup milk
- ¼ cup coconut oil
- 3 cups rolled oats
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
- ½ cup coconut flakes
- Preheat oven to 350 degrees.
- In a bowl, whisk eggs, maple syrup, mashed bananas, vanilla, and milk.
- Slowly add in coconut oil while stirring mixture. Whisk until smooth.
- Mix in oats, cinnamon, nutmeg, baking powder, salt, chocolate chips, and coconut flakes until oats are all coated in wet mixture.
- Scoop mixture into greased muffin tin. Split the mixture up evenly among the 12 muffins.
- Bake for 25 minutes, or until tops become golden brown.
- Let cool for at least 5 minutes, and then serve warm.
- We keep these in an airtight container. You can reheat them for breakfast or eat them cold!
- muffin pan
- Mixing Bowl
Recipe Adapted From: OrganizeYourselfSkinny.com
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