Because let’s be real—sometimes you just need a sweet treat that doesn’t derail your progress. You know those moments when you’re craving something warm, chocolatey, and straight-up delicious but don’t want to wreck your momentum? These 7-ingredient banana oat muffins are your new best friend.
They’re soft, naturally sweetened, and packed with real, wholesome ingredients that won’t leave you feeling sluggish or regretful later. Plus, they’re kid-approved (because let’s be honest, if my toddler eats them, we know they’re good).
Why You’ll Love These Muffins:
✔️ No flour, no refined sugar, no guilt. Just simple ingredients you probably already have.
✔️ One bowl = easy cleanup. Ain’t nobody got time for a million dishes.
✔️ Naturally sweetened with bananas and maple syrup.
✔️ Great for meal prep. Make a batch, freeze some, and have a quick snack ready whenever you need it.
✔️ Perfect for busy moms. Whether you need a grab-and-go breakfast or an afternoon pick-me-up, these little muffins have your back.
How to Make Them:
The Easiest Healthy Mini-Muffins You’ll Ever Make
Ingredients
- 🍌 2 ripe bananas mashed
- 🥜 1.5 cups oats quick or rolled
- 🥜 ½ cup peanut butter or almond butter
- 🍁 ⅓ cup maple syrup or honey
- 🌿 1 tsp vanilla extract
- ⚡ 1 tsp baking powder
- 🍫 ½ cup chocolate chips because life is better with chocolate
Instructions
- Preheat your oven to 350°F and line a muffin tin with liners or lightly grease it.
- In a mixing bowl, mash the bananas until smooth.
- Stir in the oats, peanut butter, maple syrup, vanilla extract, and baking powder until well combined.
- Fold in those glorious chocolate chips.
- Scoop the batter into your muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until the tops are golden and set.
- Let them cool for a few minutes before devouring (if you can wait that long).
Video
Ways to Switch It Up:
Nut-Free? Swap peanut butter for sunflower seed butter.
Want More Protein? Add a scoop of your favorite protein powder.
Extra Texture? Toss in some chopped nuts or shredded coconut.
Feeling Fancy? Drizzle with melted dark chocolate after baking.
How to Store:
Fridge: Keep them in an airtight container for up to 5 days.
Freezer: Store in a freezer bag for up to 3 months—just pop one in the microwave for 20-30 seconds when you need a quick bite!
These banana oat muffins are proof that healthy eating doesn’t have to be complicated. They’re quick, easy, and totally hit the spot when you need something sweet. So go ahead—bake a batch, pour yourself a coffee, and enjoy a treat that loves you back.
Tag me @mrsdukesfitspo if you make these—I need to see your muffin creations!
