This healthy banana oat muffins recipe is made with reduced flour and reduced sugar. They make for the perfect filling snack or breakfast on-the-go!
So, we’ve been champions at adulting lately. On the weekends. Like, wuuuuut? Maybe we’ll be pretty successful at this whole parenting thing now that our weekends are so responsible.
I guess some might call it adulting, and others might call it nesting. Either way, we’re all about it.
In the last week we’ve done the following…
- Lots of yard work—Yes, even I am still doing yard work. It feels good to have some activity, even if I am sore the next day from it!
- Ordered a deep freeze and had it delivered, meaning we had to clean out the pile of crap that was in our laundry room to make space for it. And we even found places for some of said crap.
- Built an entertainment center for the living room—Okay so obviously Kyle did most of the work on this one. But I did help paint. A little bit.
- Finished hanging almost everything in baby girl’s room. The nursery is pretty much complete! Minus the baby.
Some of this might seem kinda random, but all of them are helping us get our house in order. Which means fewer projects we’ll wanna get done when we have a newborn! Now it’s time to think about doing some food prepping to fill up that deep freezer with healthy food we can eat when we’re exhausted caring for baby. If anyone has suggestions on great foods to freeze, please send them my way! I need to start brainstorming.
I might have to give freezing muffins a try, because these healthy banana oat muffins are the perfect filling snack or breakfast you can eat with one hand. I have never tried freezing baked goods before, but I know it can be done. If that fails, I’ll just put my sister on muffin baking duty. Or put her on baby duty while I bake some muffins. I don’t think she’ll really mind either one!
Just like I’ve done my best to eat as healthy as possible during my pregnancy, I am going to try to do my best right after baby is born. I’m anxious to get back into all my healthy habits, and obviously try to get back to pre-pregnancy body as soon as I can.
Even though I know it’s not going to happen overnight and that it’s totally okay for it to take some time—there is no denying I will want to be as close to myself again as my body will allow. That’s a whole different topic in itself, but I’m not really ashamed about it, and I don’t doubt that I can do it.
Plus, I know that I’m going to be needing to eat lots of calories to maintain a healthy milk supply if I want to breastfeed for any duration of time, and I don’t want to be eating too much junk. That won’t help me with anything!
I’ve already been making some strides in straightening out my eating habits…I did go a little haywire for a bit I think. Like the time I had pizza for dinner four nights within one week. Oops! 🙂 But now we’re making shakes instead of having ice cream and prepping lots of my favorite healthy foods to make healthy dinners an easy choice when I come home starving like I haven’t eaten in 24 hours.
I also don’t know how I managed to blab for almost 600 words about almost everything except for muffins, but sometimes that just has to happen. Know what I mean? We can blame that inability to focus on pregnancy brain again, because I only have so long before I can’t use that excuse anymore.
Since I can’t manage to do it, I’ll let y’all talk about muffins. Go grab your oats and bananas and make some delicious snacks!
Healthy Banana Oat Muffins
Yield 12 muffins
- 1 cup quick oats
- 1 cup all purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 cup chia seeds
- 1/2 teaspoon salt
- 2 over-ripe bananas
- 1/2 cup butter, melted
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 2 eggs
- 2–3 tablespooons oats
- 1 tablespoon maple syrup
- Preheat oven to 425 degrees.
- In a small bowl, mix together dry ingredients. Set aside.
- In a larger bowl, mash bananas and mix together all wet ingredients.
- Mix dry ingredients into wet ingredients.
- Grease a muffin tin, and pour batter evenly into 12 cups.
- If desired, top with extra sliced banana, or oats mixed with a maple syrup.
- Place muffin pan in oven, and turn temperature down to 375 degrees. Bake for 18-20 minutes, or until an inserted toothpick comes out clean.
Serving Size 1 muffin
Amount Per Serving
% Daily Value
Total Fat 10.2 g
Saturated Fat 5.3 g
Unsaturated Fat 4 g
Cholesterol 51.3 mg
Sodium 229.8 mg
Total Carbohydrates 29.9 g
Dietary Fiber 3.2 g
Sugars 11.9 g
Protein 4.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.