Healthy Honey Banana Breakfast Muffins
My wonderful father in law always loves to buy the very large chocolate muffins when we come to Utah to visit. My husband loves them! They are the ones from costco that are about the size of a small plate that are loaded with sugar and calories but taste awesome. In fact it seems like most muffins are usually loaded with calories and sugars and are not the healthiest breakfast option. Here is one of my favorite healthy breakfast muffins that my kids absolutely love! They are perfectly moist and so delicious. They are made with whole wheat and sweetened with bananas & honey, although they are not the enormous chocolate costco ones, I hope you love them as much as my family does! This recipe is adapted from http://cookieandkate.com/2015/healthy-banana-muffins-recipe/. Thanks for stopping in!
Healthy Banana Breakfast Muffins
INGREDIENTS
INGREDIENTS
- 1/4 cup melted coconut oil or butter
- 1/4 cup honey
- 2 large eggs
- 3-4 overripe bananas mashed
- 1/4 cup milk of choice (I used skim milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 3/4 cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Optional: granulated sugar and cinnamon sugar, for sprinkling on top
- Optional extras: raisins, chocolate chips, nuts, chia
- Preheat oven to 325 degrees. Grease pan.
- Beat the coconut oil and honey together with a whisk in a large bowl. Add eggs and beat well. Mix in the mashed bananas and milk. Then add baking soda, vanilla extract, salt and cinnamon.
- Next add in the flour and oats and mix just until combined. You can add in any extras here.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- While muffins are hot, smear a little bit of nut butter or regular butter and a sprinkle of cinnamon sugar. Eat while warm, or keep in refrigerator for 3 days or freeze for up to 3 months.