Ingredients
- 1 cup whole wheat flour
- 1 cup oats
- 2 ripe bananas or 1 cup unsweetened applesauce
- 2 eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Mix-ins such as nuts, seeds, or dried fruits (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the muffin tin lightly with coconut oil or line with paper liners.
- In a large bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, and cinnamon.
- In another bowl, mash the bananas and beat in the eggs. Stir in honey and vanilla extract.
- Gently combine the wet and dry ingredients until just mixed.
- Add your mix-ins if desired.
- Scoop the batter into the muffin tins, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool on a wire rack before enjoying.
Notes
Feel free to substitute ingredients based on your dietary needs. Leftover muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian