Banana Oat Muffins

Do you have a go-to snack? Something you can eat every day, all day long?

I sure do, and I gotta watch myself because I can inhale these little morsels in one sitting. Then I’m left with none for tomorrow.

I eat these muffins for breakfast, after workouts, and during snack time.

My banana oat muffins are the bomb-digity.  Really…try them.

Banana Oat Muffins

Yummy Ingredients:

2 cups rolled oats (I use Bob’s Gluten-Free Rolled Oats)

1/2 cup unsweetened shredded coconut

1/2 cup raisins

1/4 cup pumpkin seeds

1 Tbs. ground flaxseed

3 very ripe bananas, mashed (I LOVE bananas and this might be overkill for you, so try 2 and add if you need to)

1/4 cup unsweetened almond milk (or you can use unsweetened coconut milk)

Sprinkle 1 tsp. cinnamon on top

You can add cacao nibs, gogi berries…my go to sweet addition is the raisin.

Let’s get started:

1. Preheat oven to 350˚F.

2. Mix all ingredients in a bowl.

3. Pour the mixture into a muffin pan. Bake for 20-25  minutes or until slightly  brown at the top.

Makes 12 muffins.

Look how happy I am.   Right out of the oven!

Do you have a favorite snacky snack?  What is it?

13 Comments on “Banana Oat Muffins”

  1. Lisa,

    The banana oat muffins were so good, I made them yesterday!

    Thank you for sharing!


    1. Aren’t they just too delicious! I eat them so fast, so I need to probably double the recipe.:) So happy you liked them, Ann!

  2. I made them this morning using what I had (subbed 1c blueberries for raisins, 1/4c slivered almonds for pumpkin seeds and a large chopped apple). They are delicious!

  3. I’ve made these 2 or 3 times before but it’s been a while. I just re-read the recipe and noticed it lists almond milk 2 times (1 cup and 1/4 cup). I don’t remember ever noticing this before!? Are you supposed to soak the oats in the 1 cup of milk and then add the 1/4 cup later on, or is it a typo, or am I reading it wrong and just need to go to bed?

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    1. Sweet Melissa, no worries…you don’t need eggs, flour, et…to bake. The oven is used to soften consistency of the oatmeal and help form a muffin-like shape. Make these… I promise you will love them as much as I do. 🙂

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