Banana Oatmeal Muffins

RJ Pruitt

Banana Oatmeal Muffins

Are you a busy mom or dad with little time to spare and looking for an easy to prepare snacking option for your family? Here is a high protein snack recipe to help you in your quest;


• 1 cup non-fat plain vanilla Greek yogurt

• 3 tbsp unsweetened vanilla almond milk

• 3 ripe bananas, mashed

• 2 tbsp olive or avocado oil. Alternatively, melted coconut oil or butter

• 1 large egg

• 1 tsp vanilla extract

• ¾ cup 100% whole grain oatmeal

• 1 cup whole wheat pastry flour

• ½ cup flaxseed meal

• 1 ½ tsp ground cinnamon

• 1 tsp baking soda

• ¼ tsp salt

• 2/3 cup dark chocolate chips

• ¼ cup chopped walnuts or pecans


1. Pre-heat your oven to 400 degrees, lining a 12 muffin pan with liners andspraying the inner side of the liners with nonstick cooking spray,

2. In a mixing bowl, mix the Greek yogurt, almond milk, mashed bananas, oil,eggs, and vanilla until it is well combined. Add in your oats and stir untilsmooth then set the mixture aside for 5 minutes allowing the oats to soften,

3. Once the 5 minutes lapse, add in the flour, flaxseed, cinnamon, baking soda,and salt continuously stirring until it is even. Put in your favorite chocolatechips and chopped nuts and mix well,

4. Divide your batter evenly into the liners and bake for 7 minutes at thepre-heat temperature of 400 degrees. Reduce oven heat to 350 degrees withoutopening the door and bake for 15 minutes or until your bake tester is cleanwhen inserted at the centers,

5. Set the muffins aside to cool in the pan for 5 minutes then transfer to awire rack for further cooling.