Oatmeal Banana Breakfast Muffin

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 73.0
  • Total Fat: 1.8 g
  • Cholesterol: 14.6 mg
  • Sodium: 78.2 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.1 g

View full nutritional breakdown of Oatmeal Banana Breakfast Muffin calories by ingredient
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Number of Servings: 24


    Dry Ingredients:
    2.5 cups Old Fashioned Oats (I used Great Value)
    1/2 cup Splenda (Can use whatever sweetener but this may alter your nutritional info)
    1/4 cup protein powder
    1 tablespoon Chia seeds
    1/4 cup wheat germ
    1/4 cup flax seed
    1 tablespoon cinnamon
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda

    Wet Ingredients:
    1 cup Plain Low-Fat Greek Yogurt (I like Dannon Oikos)
    1/2 cup Almond Milk (or skim milk)
    2 eggs (Try 1 whole egg 1 egg white for less cholesterol)
    1 tablespoon vanilla
    2 medium sized ripe (overly brown) bananas, mashed


I used frozen bananas and put them through the food processor until they became super creamy. I buy them on manager's special at the grocer's and keep them in the freezer until I want to use them

Put the oats through the food processor to make a coarse crumb/flour-like texture. You could always do half oats/half whole wheat. Stay away from white flour!

We bought protein powder in bulk quantities. It has no brand name. You could use a vanilla flavored protein powder. Just make sure it's not a bulking powder.

You can omit the chia seeds, protein powder, wheat germ, and flax seed. I add these to my baking goods to keep up my fiber and protein intake and sneak it into the kids diets.


Whisk dry ingredients together. Whisk wet ingredients together. Fold dry into wet. Evenly distribute batter amongst 24 cupcake tins lined with baking cups.

Serving Size: Makes about 24 regular sized cupcake/muffins

TAGS:  Snacks | Snack | Snacks Snack |

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