These cinnamon oatmeal muffins are a hearty, and healthy way to start the day. They’re full of bananas, and oats, and cinnamon, with no flour, refined sugar, or oil. They’re so filling, tasty, and perfect for a healthy snack or breakfast.
These cinnamon oatmeal muffins are a staple in our house. They’re packed full of bananas and oats, and just lightly sweetened with almond butter, and honey. They’re so good for breakfast, or a healthy snack!
They have the perfect banana cinnamon flavor in ever bite. They’re dense, and soft, and so delicious! Perfect on their own, or I love spreading them with some butter and honey!
What ingredients do you need to make banana cinnamon oatmeal muffins?
- almond butter
- greek yogurt (if you don’t have greek yogurt then you can substitute some sour cream instead)
- vanilla extract
- bananas (extra ripe, to add sweetness – mashed)
- baking soda and baking powder
How to make banana cinnamon oatmeal muffins?
These muffins are super easy to make with only a few steps. Start first with getting all your ingredients ready, preheating the oven, and lining a muffin tin with cupcake liners.
Then in a bowl, combine the almond butter, greek yogurt, eggs, vanilla, and honey. Mix in the mashed bananas.
In another bowl, combine the oats, cinnamon, baking soda, baking powder, and salt. Then mix the two bowls together.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way full. Bake the muffins up until they’re lightly golden, and remove the pan from the oven and enjoy! I like spreading them with butter, and honey!
How to store banana cinnamon oatmeal muffins?
Store any leftover muffins in an airtight container, lined with a layer of paper towels in the bottom. Then place the muffins in a single layer in the container, top with the lid. Store the muffins at room temperature for 3 to 4 days.
These cinnamon oatmeal muffins are so delicious fresh out of the oven. But they’re just as good after they’ve cooled down to room temperature. We love to reheat them in the microwave, or our toaster oven too (which gives them a nice little crispiness on the outside).
I often like to make a double batch of these and freeze some of them, so we have them on hand anytime we want them!
How to freeze banana cinnamon oatmeal muffins?
Wrap individual muffins in plastic wrap, then place them all together in a freezer safe ziptop bag or other container for up to 6 months.
These banana cinnamon oatmeal muffins are not only healthy, but delicious. They’re perfect for a light, but hearty snack, or a great breakfast option. Especially if you need something on the go, they’re great to toss in a ziplock bag or container and take with you.
MORE HEALTHY MUFFIN RECIPES:
- Peanut Butter Banana Oatmeal Muffins
- Pumpkin Oat Muffins
- Healthy Carrot Cake Muffins
- Spinach Muffins on Love to be in the Kitchen
- Healthy Apple Muffins on Super Healthy Kids
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- 1/4 cup almond butter
- 1/2 cup plain greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 2 TBS honey
- 4 ripe bananas (mashed)
- 2 cups old fashioned oats
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with cupcake liners (or spray with nonstick spray)
- In a medium sized bowl, combine the almond butter, Greek yogurt, eggs, vanila, and honey.
- Fold the mashed banana into the wet ingredients.
- In another medium sized bowl, add the oats, cinnamon, baking soda, baking powder, and salt. Stir together.
- Fold the wet ingredients into the dry ingredients, until you have a nice batter.
- Spoon the batter into the prepared muffin tin, filling each of the cups 3/4 full.
- Bake the muffins for 18-22 minutes, or until the tops are golden brown, and a toothpick can be inserted and comes out clean.
- Remove from the oven and enjoy warm!