Banana Oat Muffins

The Gilmore Park Church Community Kitchen made a fiber rich Banana Oat Muffin for dessert.

This Banana Oat Muffin is great for breakfast. It is flourless and mainly made with rolled oats and fruits and nuts.

  • 1 banana, mashed
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Greek yogurt
  • 1/2 to 3/4 cup milk
  • 1 1/2 cups rolled oats

Optional filings

  • strawberries, chopped
  • blueberries
  • apples, cubed
  • blackberries
  • raspberries
  • nuts like almond, walnut or pecan

Source: community kitchen


Chopped fruits.
Preheat oven to 350F.
Grease and flour a muffin pan.
In a medium sized bowl, mash a ripened banana until mostly smooth. Add egg and stir.
Add vanilla, maple syrup, cinnamon, salt and Greek yogurt, and mix.
Stir in oats.
Add enough milk to achieve this consistency.
Fill each cup of a prepared muffin tin a quarter of the way full. Top with fruits and nuts. Then fill cups to the top with the rest of the batter.
Bake for 30 minutes in a 350F preheated oven.
Allow to cool for 5 minutes.

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