Whether you’re juggling a busy workday or need a quick, protein-packed breakfast, these Banana Oat Muffins are your go-to solution. Loaded with wholesome ingredients like bananas, peanut butter, and cottage cheese, these muffins are a great balance of healthy fats, fiber, and protein. They’re easy to meal prep, keep well in the fridge or freezer, and make a convenient grab-and-go breakfast or snack to power you through your day.
Plus, they’re versatile! You can bake them as regular muffins for yourself or make them into mini muffins that are great for portion control. And yes, they’re even kid-friendly—so feel free to make these for the whole family!
Ingredients for 12 Muffins:
- 1 banana, mashed
- 1/2 banana, cut into small chunks (about 1/2-inch cubes)
- 1 pasture-raised egg
- 2 tbsp avocado oil, coconut oil, or melted grass-fed butter/ghee
- 2 tbsp organic peanut butter (or coconut manna)
- 1/4 tsp mineral salt
- 1/2 tsp vanilla extract
- 1/2 tbsp Ceylon cinnamon powder
- 2 tbsp ground flaxseed (or substitute with 1.5 tbsp hemp seeds and 1/2 tbsp chia seeds)
- 2 tbsp organic dark maple syrup
- 1/4 cup cottage cheese (I like Good Culture grass-fed)
- 3/4 cup organic oat flour (if you can’t find oat flour, blend organic rolled oats into flour!)
- 1 tsp baking powder
- 1/2 tbsp organic coconut sugar (for sprinkling)
- Optional: 1.5 tbsp organic chopped walnuts (for added crunch)
Directions:
- Preheat your oven to 400°F. Line a muffin tin with parchment paper cups or grease with avocado oil.
- Mix the wet ingredients: In a large bowl, combine the mashed banana, egg, oil/butter, cottage cheese, peanut butter, cinnamon, maple syrup, and salt.
- Prepare the dry ingredients: In a separate bowl, mix the oat flour, ground flaxseed, and baking powder.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Gently fold in the banana chunks.
- Fill the muffin cups: Pour the batter into the muffin cups, about 3/4 full. Top with a sprinkle of coconut sugar and chopped walnuts if desired.
- Bake: Bake for 15-18 minutes until a toothpick comes out clean from the center and the muffins have puffed up.
- Cool and store: Let the muffins cool completely before storing. Place them in an airtight glass container with parchment paper to reduce airflow, or freeze them in a freezer-safe bag with all air removed.
Storage Tips:
- In the fridge: These muffins stay fresh for up to a week.
- In the freezer: Freeze for up to 3 months. When you’re ready to eat, just pop one in the microwave for 10-15 seconds for a quick, warm snack.
Extra Protein Boost:
Pair a muffin with a side of Greek yogurt to increase your protein intake, making it an even more filling and nutritious breakfast option.
Bonus: Kid-Friendly Option
These muffins are not only a great option for adults but can easily be made into mini muffins for kids! Just adjust the baking time to about 12-15 minutes, and you’ll have a fun, bite-sized treat perfect for little hands.
