Description
A simple, 5-ingredient breakfast muffin made with ripe bananas, oats, honey, eggs, and cinnamon. These mini muffins are freezer-friendly, kid-approved, and perfect for busy school mornings.
Ingredients
Scale
- 3 medium ripe bananas (about 1 ½ cups mashed)
- 1 ½ cups old-fashioned rolled oats
- 2 large eggs
- 3 tablespoons honey
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans
- Optional: ¼ cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin pan with coconut oil or butter.
- Peel and mash the ripe bananas in a large mixing bowl until smooth.
- Whisk in the eggs, honey, and vanilla extract until well combined and glossy.
- Add the oats and cinnamon to the wet mixture and stir gently until just combined.
- Fold in optional add-ins like nuts or chocolate chips if desired.
- Divide the batter evenly among the 24 mini muffin cups, filling each about ¾ full.
- Bake for 12-15 minutes until golden brown and a toothpick inserted comes out clean.
- Let the muffins sit in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for natural sweetness. For freezing, cool muffins completely before storing in a single layer to prevent sticking. Can be made gluten-free by using certified gluten-free oats. If using maple syrup instead of honey, the batter may be wetter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 45
- Sugar: 4
- Sodium: 25
- Fat: 1
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
Keywords: banana muffins, mini muffins, healthy breakfast, kid-friendly, freezer meals, 5-ingredient recipe, oat muffins, honey banana