Last updated on October 29th, 2018 at 07:56 am
Make these high-fiber healthy banana muffins for breakfast this week! They’re made with oats and not flour, no sugar and they’re easy to meal prep. Also, don’t be confused: these might be brown, but they’re made with cinnamon, not chocolate. Because to me there’s nothing worse than banana with chocolate. I’ve tried this combination a few times and…not a fan, really. Banana and cinnamon though…oooh.
I made these for my mom, weeks ago, because she doesn’t have anything healthy to eat at work. She doesn’t take a lunch break, even though she’s her own boss. So by the end of the day, when she gets home: starving and eating whatever is around. I don’t want this to go on anymore so I decided to take whatever she had in her fridge and pantry, mix it all together and bake some muffins. They’re always easy to grab and go – perfect for someone like my mom.
The other two reasons I wanted to bake these muffins:
1. I had some really OLD bananas
2. I don’t have an oven at home.
Sad, but true. I bought a stove plate, because it was really all I need – I don’t bake that much. But, what I didn’t realize when I got to my mom was how much I missed having an oven. So I baked.
Other than that, much like wine these banana muffins get better with time. At first I wasn’t a fan, I’m not gonna lie. But after a few hours? Really good. After one day? Even better.
Now, let me manage your expectations real quick: these aren’t fluffy. I have no idea why, but they just aren’t. Maybe they’re not muffins then, maybe they’re cups? I don’t know, but are delicious. My mom enjoyed them, she actually ate 5 in one day, because she had them for breakfast AND lunch.
I’d usually have 2 of these for breakfast with some almond or peanut butter, or on their own, so this recipe would be enough for 3 days. Now let’s see how to make them.
How To Make High-Fiber Muffins With Oats And Banana
These are really easy.
Let’s start with preparing the main ingredients: bananas and oats. The first thing you do here is to mash the bananas with a fork really good, until they kinda look like pudding.
And the other thing you’ll want to do is grind oats into flour – you can use a food processor or a nut/coffee grinder for this.
From then on, we depend only on machines. Put ALL the ingredients in a food processor and pulse until creamy, maybe with some oat chunks.
Now it’s time to take that mixture and divide it into muffin forms. I used silicone muffin cups, because I find them easier to work with.
Top with your favorite nuts or seeds. You can really use anything – almonds, pecans, sunflower seeds, pumpkin seeds, maybe even dried bananas…I used walnuts on some of the muffins, on others nothing.
Bake for 30-40 minutes and let cool off for at least an hour.
Put them in the fridge, so they stay fresh longer.
And that is it, these muffins takes a little while, but aren’t difficult difficult to make.
High-fiber muffins with oats and bananas – a healthy meal prep breakfast recipe that you can take anywhere with you! It’s flourless, refined sugar-free and high-fiber!
2 big bananas, old
1 cup oats, ground
1 tsp chia seeds
1/2 tsp baking soda
1 tbsp cinnamon
1 tsp coconut oil
Mash banana with a fork or use a food processor for that. Grind oats to flour.
Put all ingredients into a food processor and pulse until smooth – there might be some chunks from the oats left.
Pour mixture into muffin cups and bake for 30-35 minutes at medium heat (375 F / 190 C).
Let cool off for an hour and enjoy!
Keep these in the fridge, so they can stay fresh longer!
I hope you enjoy this recipe, let me know if you have any questions!