Breakfast just got better! These Banana Oatmeal Breakfast Muffins are an absolute game changer.
And I say game changer for three specific reasons…
Number one, these breakfast muffins are incredibly easy to make. Like, one bowl kind of easy. Yep, all you have to do is add all the ingredients into just one bowl and bake.
Number two, each one of these banana oatmeal muffins has only about 150 calories. Yeah, that’s a pretty unbelievable calorie count on a muffin that tastes this good. And this isn’t some tiny muffin either, this is a legit medium sized muffin.
Number three, they’re extremely versatile. You could add chocolate chips to these muffins, protein powder, or even some extra peanut butter, and they’d still be just as delicious.
Banana Oatmeal Breakfast Muffins Pro-Tips
- Use a food scale to be as accurate as possible measuring out the ingredients
- Opt for almond milk to keep the calories lower in your muffins
- Go with a low sugar or calorie free (I really like this one) maple syrup to keep the carbs lower
- Using peanut flour/powder (like this one) instead of using regular peanut butter can save you a ton of calories – that’s what I did
- I used this sugar substitute in my muffins, and they were sweetened perfectly
- And you’ll definitely need a muffin pan (like this one) to bake your muffins in
- 4 Cup (320g) old fashioned oatmeal
- 2 Mashed bananas (250ish)
- ⅓ Cup sugar-free or calorie free maple syrup (or regular)¸
- ¼ cup (40g) sugar substitute
- 1 Tsp baking powder
- ½ tsp of salt
- 2 Cups unsweetened vanilla almond milk
- 2 Tsp vanilla extract
- ½ Cup peanut butter or 8-10 Tbsps (48-60g) Peanut flour - made into peanut butter
- Add all ingredients to a large bowl
- Mix until well combined
- Let sit for 5 minutes to give time for the oats to soak up some of the liquid
- Line a 12 slotted baking tray with cup cake liners
- Coat each liner with baking spray and add the batter evenly between the slots
- Bake at 375 degrees for about 30 minutes
- Let the muffins cool completely in the tray
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