If you love easy, wholesome breakfasts, these Banana Oatmeal Muffins are about to become a regular go-to. This lighter muffin recipe uses ripe bananas, oats, and just ½ cup of Greek yogurt to create a soft, tender crumb without extra sugar or flour. It’s the perfect option for anyone managing diabetes, avoiding gluten, or simply wanting a healthier muffin that still tastes like a treat.
These muffins come together with pantry staples, bake beautifully, and offer that cozy banana‑forward sweetness without being dense or heavy. Whether you enjoy them for meal prep, school mornings, or a grab‑and‑go snack, they’re a delicious addition to your collection of diabetes recipes and gluten‑free breakfast ideas.
Wet Ingredients:
• 2 medium ripe bananas, mashed
• 2 large eggs
• ½ cup plain Greek yogurt
• 2 tbsp oil (avocado, canola, or melted coconut)
• ⅓ cup unsweetened almond milk
• 1 tsp vanilla
• 2–3 tbsp maple syrup or stevia (or 1 of each)
Dry Ingredients:
• 2 cups old‑fashioned oats (gluten-free)
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• Optional add-ins: pecans, blueberries, or mini chocolate chips
Instructions:
1. Heat oven to 350°F and line a muffin tin.
2. Mash bananas until smooth, then whisk in eggs, yogurt, oil, almond milk, vanilla, and sweetener.
3. Stir in oats, cinnamon, baking powder, baking soda, salt, and any desired add-ins.
4. Let the batter rest 5–10 minutes to soften the oats.
5. Scoop into 12 muffin cups and bake 18–22 minutes.
6. Cool completely before enjoying for best texture.
Nutrition facts (per muffin): Calories: 120, Total fat: 4gm, Saturated fat: 1gm, Sodium: 131mg, Total carb: 18gm, Fiber: 1.5gm, Sugar: 4gm, Protein: 4gm.
