Easy banana berry oat muffins, sweetened with honey, are a great breakfast or snack. Little ones love these and so do big people too!
When my son turned one, I celebrated. Obviously partially because we survived the first year… but also because fiiiinally he could have honey! I love honey! Whether I’m adding a bit to my bowl of oatmeal in the morning, or baking with it… I love it! It feels healthier than regular ‘ole white sugar, and it has a distinct and delicious taste. Even though honey isn’t technically “healthier,” it does have some advantages over sugar, especially in terms of a sweeter taste (so you can use less), antioxidants, and the like… If you can find local, raw honey, it’s even better!
If you’ve been reading my blog for any length of time, you may know that I LOVE muffins. I haven’t baked muffins as often in the past year because I haven’t had as much free time (babies take time, did ya know?), but lately I’ve been getting back into my baking ways. My son is only sixteen months old but he eats SO. MUCH. FOOD. He’s always hanging on my leg begging for “mum” (yum), and it’s fun to make homemade treats for him to enjoy.
These muffins have been part of my son’s breakfast and snack rotation for a solid three months. I’ve made several batches and he just doesn’t tire of them! Since they’re healthy–packed full of oats, banana, and berries–I honestly really don’t mind. I usually pack one up for breakfast at daycare each morning. Really, I should say second breakfast, since the little guy nurses and eats some of my breakfast most mornings as well. Ha. Growing boys need to eat, I suppose. But it’s great to have a healthy, go-to, sure to please breakfast option that I can pull from the freezer to send to daycare. It makes drop-off smoother if I can distract him with food. #truth
Recently when I made a batch of these muffins, I took the time to take photos BEFORE I froze them all so I could share the recipe with you! Whether you want to make these muffins for your kiddos or just for you, I’m sure you’ll enjoy them. They really are very lightly sweetened but I love that… you can taste everything in these muffins, not just a bunch of sugar. Bananas, berries, nutty oats, and honey… it’s all there, it’s all good (and good FOR you)! Hope you enjoy!
Looking for more recipes with honey? Well, you’re in the right place–honey is the theme of today’s Fantastical Food Fight so check out the link below for more honey recipes. 🙂
one year ago: Creamy Pesto Pasta with Broccoli and Chicken
two years ago: Red Cabbage, Raisin, and Apple Slaw
three years ago: Healthy Crumb Topped Zucchini Bread
four years ago: Pumpkin Coconut Soup
five years ago: Chocolate Mousse
six years ago: Pumpkin Granola
seven years ago: Pizza Sauce
Honey Sweetened Banana Berry Oat Muffins
from Bowl of Delicious
- 1/2 cup coconut oil
- 1/4 cup honey
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
- 1 1/2 cups white whole wheat flour (I’ve also used 3/4 cup whole wheat flour and 3/4 cup all purpose flour, and the original recipe calls for 1 1/2 cups whole wheat pastry flour… so you have options!)
- 1 cup old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- 1 1/2 cups blueberries (or other berries)
Preheat oven to 375 degrees F. Line a 12 cup muffin tin with paper or silicone liners, or grease well.
In a large bowl, whisk together coconut oil, honey, yogurt, and vanilla until well combined. Fold in mashed banana.
In a separate bowl, stir together flour, oats, baking powder, baking soda, cinnamon, and nutmeg. Slowly add dry ingredients to the wet ingredients, and gently mix together. Do not overmix! Fold in blueberries.
Divide batter between muffin wells, then bake for 18-25 minutes or until just golden brown on the top. Mine are usually done in about 19-20 minutes. After cooling for a few minutes in the tin, invert on a cooling rack to cool completely.
Original recipe can be prepared using a stand mixer as well.
I make these muffins using silicone liners and they usually make about 24, instead of the 12 this recipe says it yields. I think they’re a bit smaller though.
Store in an airtight container or ziptop bag on the counter for up to 3 days. These muffins freeze beautifully too.