Back to School Breakfast Muffins {Banana Chia Oat Muffins}

The easiest meal-prep banana spice muffins — made of clean-eating ingredients + toddler-approved!

Banana Oat and Blueberry Oat Muffins

You’ve heard it a million times, ‘breakfast is the most important meal of the day,’ but sometimes catching a few more zzz’s sounds more appetizing than banana pancakes or sizzling bacon and eggs.

my time biggest time-saving breakfast hack comes in the form of a muffin tin. so over the course of the next couple weeks i’ll be sharing several healthy {and protein packed} breakfast muffin recipes to make ‘the most important meal of the day’ more manageable as you settle back into your fall routine.

liambananaoatmuffins

I have to thank my sister-in-law, Megan, for this banana chia egg and oat muffin recipe as she developed it as a spin off of my blueberry egg and oat muffins.

bonus – this 5 ingredient recipe is officially toddler and husband approved! not only can i get my husband to swap his cereal or peanut butter and banana toast for these protein-packed muffins, but even my 1 year old nephew {pictured above} loves them.

make a batch or two of these muffins for the week ahead of time and store in the fridge or freezer {let thaw overnight in fridge if you do freeze them}. portion out 2-3 muffins per container or baggie so you can grab and go. option to either re-heat and enjoy warm {with nut butter on top is the best} or enjoy cold.

back to school breakfast muffins - batch 1 {banana chia oat muffins}
 
Prep time
Cook time
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i have to thank my sister-in-law, Megan, for this banana chia egg and oat muffin recipe as she developed it as a spin off of my blueberry egg and oat muffins. and this 5 ingredient recipe is officially toddler and husband approved!
Author:
Recipe type: breakfast muffins
Serves: 4
Ingredients
  • 12 whole cage free organic eggs {beaten} or 24 oz liquid cage free eggwhites
  • 2 c old fashioned rolled oats
  • 3 bananas, sliced {old bananas work great}
  • 2-4 tbsp chia seeds
  • cinnamon to taste
  • 1-2 tbsp coconut oil {or coconut oil cooking spray}
  • optional: 1-2 tbsp nut butter {to spread on top of warm muffins}
Instructions
  1. coat muffin tin with coconut oil or coconut oil cooking spray.
  2. fill the bottom of each muffin cup with rolled oats {less than ¼ c per tin}.
  3. then add 3-4 banana slices per muffin, sprinkle with cinnamon to taste and top with a sprinkle of chia seeds.
  4. fill each tin with either 1 beaten whole egg or egg whites.
  5. bake at 350 for 20 minutes until slight browning around muffin top and edges.
  6. store in fridge and either re-heat or enjoy cold.
Notes
*makes 12 muffins - serving is 2-3 muffins.
**store leftovers in fridge or portion out 2-3 muffins per container or baggie and store in fridge or freeze so you can grab and go {let thaw overnight}.
***option to either re-heat and enjoy warm with nut butter on top or enjoy cold.

 

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