back to school breakfast muffins - batch 1 {banana chia oat muffins}
Recipe type: breakfast muffins
Prep time: 
Cook time: 
Total time: 
Serves: 4
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!
  • 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}
  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 ΒΌ 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.
*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.
Recipe by Nourish, Move, Love at