Banana Oatmeal Fruit and Honey Muffins – Delicious, Flourless, and Gluten-free
I always have bananas that are overripe in the kitchen and what feels like a barrel of oats. So I wanted to make a simple breakfast recipe that I could meal prep and give the kiddos for breakfast. So after a few minutes of cursing the always too ripe to enjoy bananas, I decided to try a recipe where I used two of our very favorite staples.
I do want to point out that the added fruit is optional, I just found that mixing in a handful of blueberries or chopped apples shook up the recipe week to week and kept the family feeling like they were eating something new all the time.
These are also very dense and not a fluffy muffin in any way. However the flavor is delicious and these whip up in no time at all. I really love that I don’t have to drag out the sugar or flour bags either for this healthier version of a breakfast muffin.
2 cups rolled oats
1/2 cup honey
1/3 cup coconut oil
1 cup ripe bananas (2 large or 3 small)
1 tsp vanilla extract
1 tsp cinnamon powder
3/4 cup blueberries or chopped apples (optional)
Preheat the oven to 350 degrees F.
In a large bowl mix oats and cinnamon powder together.
In a second mixing bowl combine honey, coconut oil, eggs, bananas, and vanilla extract.
Slowly mix in oats and cinnamon into the wet ingredients until fully combined.
Fold in chopped apples or blueberries if desired.
Using cupcake papers, line large muffin tins.
Fill each muffin tin 3/4 of the way up.
Bake for 20-23 minutes until a toothpick comes out clean.
Allow the muffins to cool and store in the refrigerator.
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