Banana Oat Breakfast Muffins–Low Sugar & 100% Whole Grain

Banana Oat Breakfast Muffins


The other morning I awoke to a particularly bad craving for muffins. I’ve heard that you’re not supposed to ignore pregnancy cravings, so who was I to deny my unborn child a moist, and delicious muffin. Rather than immediately drive to the nearest Starbucks in my pajamas and buy some sugary, over-sized dessert muffin, I patiently tried my hand at whipping up a batch at home. I wanted the recipe to be simple and delicious, but still low in added sugar, and made from completely whole grains. Rarely do I succeed so perfectly on a first recipe attempt, but sometimes I just get lucky! These muffins turned out perfectly moist and lightly browned on top. I immediately ate two before even photographing them.


These muffins are naturally sweetened from bananas; I only added an additional 1/4 cup of maple syrup, and they really didn’t need any more sweetener than that. I used Greek yogurt to help keep the muffins moist (whole grain baked goods tend to need extra moisture), and the yogurt helps cut down on the fat needed too. There is only 1/3 cup oil in the whole recipe. I also used whole wheat flour and oats for the whole grain-filled, won’t-spike-your-blood-sugar muffin base. I threw in some chia seeds to help bind the muffins together, while also adding in an extra boost of healthy fat and fiber!


Feel free to throw in a cup of blueberries for super fruity muffins, or toss in some walnuts for a banana nut version. If you aren’t concerned with a little extra sugar, some dark chocolate chips would make these extra decadent! No matter what, I promise you won’t know they are healthy muffins, because they taste that good!



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{Banana Oat Breakfast Muffins}

For about 150 calories and less than 1 tsp of added sugar a piece, these 100% whole grain muffins are a perfect healthy breakfast addition. They are super moist, and definitely not dry like your typical wheat muffin thanks to the Greek yogurt.


Servings: 14 muffins



3 ripe bananas, mashed (about 1.5 cups)

3/4 cup plain Greek yogurt

1/4 cup real maple syrup

1 egg

2 tsp vanilla

1/3 cup olive oil

1 1/2 cups whole wheat flour

1/2 cup old fashioned oats

2 tbsp chia seeds

1 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt



In a medium bowl combine bananas, yogurt, maple syrup, egg, vanilla, and oil, and stir until combined. Set aside.

In a large bowl whisk together wheat flour, oats, chia seeds, baking powder, baking soda, cinnamon, and salt.

Pour wet ingredients into dry ingredients, and stir just until combined. Do not overmix. Line a muffin tin with liners, and fill 3/4 full (I had some extra batter, so I made 2 more muffins after the first batch, for 14 total muffins). Bake at 350 for 18-20 minutes, or until a toothpick inserted in the middle comes out clean.



Nutrition info per serving: 155 cal,  7 g fat, 21 g carb, 5 g protein, 3 g fiber



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