If you’re anything like me, then you love a good muffin recipe. And if you have kids, chances are they love them too! These banana breakfast muffins are so easy to make and taste amazing. They’re also loaded with protein and fiber which will help keep your hunger at bay all morning long. You can even freeze any leftovers for a quick breakfast on the go. Get the recipe below!
prep: 15 mins cook: 20 mins total: 35 mins Servings: 18 Yield: 18 muffins
2 teaspoons baking powder
? cup vegetable oil
1 ¼ cups white sugar
3 ripe bananas, mashed
1 cup all-purpose flour
1 egg, beaten
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup soy milk
½ cup whole wheat flour
1 cup rolled oats
½ teaspoon salt
1 teaspoon baking soda
Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with silicone baking cups.
Combine bananas, sugar, milk, oil, egg, and vanilla extract in a large bowl. Mix well. Add oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt; mix until just combined.
Divide batter evenly between the prepared muffin cups.
Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 18 minutes.
Per Serving: 172 calories; protein 2.7g; carbohydrates 30.1g; fat 5g; cholesterol 10.3mg; sodium 198.6mg.