Looking for the perfect grab and go breakfast option? These Healthy Banana Nut Muffins are exactly what you’ve been looking for!
Breakfast is beyond my most favorite meal of the day. Ezekiel french toast — pass it over…mini veggie frittatas — I’ll take 3…but the healthy banana muffins are seriously my jam…Mmmmm these would be amainggggg with some blueberry jam! LOL
These healthy banana nut muffins are going to be your go-to breakfast on busy mornings!
They’re are made from some of my favorite healthy ingredient substitutions — oat flour, almond flour, super ripe bananas, coconut oil, and honey — not to mention my all time favorite protein powder, Vital Proteins vanilla collagen.
What I love best about these is that I can meal prep a big batch of them and then FREEZE them for when I really need them (IF I don’t eat them all right away that is…). They’re prefect warmed up in the microwave for about 30 seconds…plus it’s a great way to use up those bananas that are just a little to ripe…if ya know what I mean! 😉
They’re SUPER moist, super flavorful, and perfectly filling to keep you energized for a crazy busy morning!
- 2 SUPER ripe large bananas (the softer and mushier, the better)
- 1/2 cup nonfat Greek yogurt
- 1/3 cup raw honey
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup oat flour (or whole wheat flour)
- 1 cup almond flour
- 1/2 cup Vital Proteins Vanilla Collagen Peptides (or vanilla protein powder)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- crushed walnuts or rolled oats for topping
- Preheat oven to 350 degrees and lightly grease your muffin tin with coconut oil.
- In a large bowl, mash the bananas until smooth. Add the Greek yogurt, honey, coconut oil, vanilla, and eggs and mix until smooth.
- Add the dry ingredients into the wet, and combine.
- Use a 1/4 cup measuring cup to scoop the batter into each muffin cup. Sprinkle the top with crushed walnuts or rolled oats if desired.
- Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for 10 minutes, and then remove from the tin and transfer to a cooling rack.
What’s your go-to “on-the-go” breakfast option?