The Banana Bread Breakfast Muffins are a healthy and delicious way to start your day. These muffins are packed with wholesome ingredients that offer a perfect balance of natural sweetness, fibre, and protein. Ideal for a quick breakfast, a midday snack, or even a light dessert, these muffins provide a nutritious and satisfying alternative to traditional, sugar-loaded muffins. They are made with oats, banana, and almond milk, combined with the richness of vanilla protein powder and a hint of sweetness from sugar-free maple syrup.
These muffins are not just nutritious but also incredibly easy to prepare. They’re a great option for meal prepping as you can bake a batch in advance and enjoy them throughout the week. Packed with fibre from oats and banana, and offering protein from the egg and optional protein powder, they’ll keep you feeling full and energised for hours. Plus, the dark chocolate chips add a touch of indulgence while still keeping things relatively healthy. This recipe is perfect for those following a fitness regimen or anyone looking to enjoy a nourishing and tasty start to the day.
Whether you’re looking for a breakfast option on the go, a post-workout snack, or a wholesome treat, the Banana Bread Breakfast Muffins tick all the boxes. By adding toppings such as Skyr and chopped nuts, these muffins become even more filling and nutritious. So, bake a batch and enjoy the perfect start to your day or a delightful treat to fuel your afternoon.
Why You Will Love This Recipe
The Banana Bread Breakfast Muffins combine all the best qualities of a healthy muffin: they’re nutritious, tasty, and versatile. With the combination of oats, banana, and almond milk, the base of the muffin is naturally sweetened, moist, and satisfying without the need for refined sugars. The addition of vanilla protein powder (optional) boosts the protein content, making it a great post-workout snack or a filling breakfast to help you stay energised throughout the morning.
These muffins are made with wholesome, easily accessible ingredients, so you can whip them up with minimal effort. They’re perfect for those with busy lifestyles as they can be baked in a batch and stored for several days, ready to grab and go when you need a quick breakfast. The muffins are also incredibly flexible – you can experiment with your favourite add-ins, such as chopped nuts, dried fruits, or seeds, making them perfect for all tastes.
For anyone looking to cut down on added sugars, these muffins are sweetened with banana and sugar-free maple syrup, so you can enjoy the taste of banana bread without the sugar rush. The dark chocolate chips are an added bonus, providing just enough indulgence while still keeping the muffins healthy. With every bite, you get a mix of textures and flavours that will leave you wanting more.
Ingredients
(Makes 6-8 Muffins)
- ¾ cup oats (60g or 2.1 oz)
Oats provide fibre and slow-releasing carbohydrates, which help keep you feeling full longer. - 1 banana (Approx. 120g or 4.2 oz)
The banana acts as a natural sweetener, adding moisture and sweetness to the muffins. - ½ tsp baking powder (2.5g or 0.09 oz)
Helps the muffins rise and become fluffy. - ⅓ cup almond milk (80ml or 2.7 fl oz)
A dairy-free milk alternative that keeps the muffins moist and adds creaminess. - 1 egg (Approx. 50g or 1.8 oz)
Provides structure, protein, and helps bind the ingredients together. - ¼ cup sugar-free maple syrup (60ml or 2 fl oz)
Adds sweetness without refined sugar, making these muffins a healthier option. - 2 tbsp vanilla protein powder (30g or 1 oz) (optional)
Boosts the protein content, making these muffins perfect for a post-workout snack or a filling breakfast. You can use any vanilla protein powder, or try The Protein Works if you prefer. - Dark chocolate chips (to taste, approx. 15g or 0.5 oz)
Adds a touch of indulgence and pairs well with the natural sweetness of the banana.
Toppings:
- Skyr (Approx. 50g or 1.75 oz)
A high-protein, creamy yogurt that’s perfect for serving with the muffins. - Chopped nuts (Approx. 20g or 0.7 oz)
Provides crunch and healthy fats, complementing the flavours of the muffins.
Method
- Preheat the oven to 180°C (350°F) and line a muffin tray with muffin cases.
- Prepare the wet ingredients – In a mixing bowl, mash the banana until smooth. Add the egg, almond milk, and sugar-free maple syrup, and mix until well combined.
- Add the dry ingredients – Stir in the oats, baking powder, and vanilla protein powder (if using). Mix everything together until you get a smooth batter.
- Add the chocolate chips – Gently fold in the dark chocolate chips to the batter.
- Spoon the batter into muffin cases – Divide the mixture evenly into the muffin tray, filling each case about three-quarters full.
- Bake – Place the tray in the oven and bake for 18-20 minutes, or until a toothpick inserted into the centre of the muffins comes out clean.
- Cool and serve – Let the muffins cool for a few minutes in the tray, then transfer to a wire rack to cool completely. Serve with a dollop of Skyr and a sprinkle of chopped nuts.
Nutrition
These Banana Bread Breakfast Muffins are a nutrient-packed option, offering a balance of protein, fibre, and healthy fats. Here’s a breakdown of the total macros for one muffin (without toppings):
- Calories: 160 kcal
- Protein: 7g
- Fat: 5g
- Carbohydrates: 22g
- Fibre: 4g
- Sugar: 8g
Note: The nutritional values will vary based on optional additions such as protein powder and toppings.
Tips for Making This Recipe
- Use overripe bananas – The riper the banana, the sweeter and more flavourful the muffins will be.
- Adjust the sweetness – If you like sweeter muffins, you can add an extra tablespoon of sugar-free maple syrup or a bit of stevia.
- Don’t skip the baking powder – It’s essential for creating fluffy muffins. Make sure you measure it accurately.
- Add-ins – You can add a handful of chopped walnuts, pecans, or even dried fruit to enhance the texture and flavour.
- Make it nut-free – If you have a nut allergy, simply omit the protein powder or swap it with an alternative, and skip the chopped nuts in the topping.
- Bake in batches – If you have a small muffin tray, bake the muffins in batches to ensure they cook evenly.
- Cool the muffins – Allow the muffins to cool for a few minutes before removing them from the tray. This helps them hold their shape.
How to Best Serve This Recipe
- For breakfast – Enjoy a muffin with a dollop of Skyr and a sprinkle of chopped nuts for extra protein and healthy fats. It’s a quick and filling breakfast.
- As a snack – These muffins are perfect for a post-workout snack or a midday treat. Pair with a glass of almond milk or tea for a wholesome snack break.
- For a dessert – If you’re craving something sweet, these muffins make a healthier dessert option. Top with Skyr and drizzle with a little extra sugar-free maple syrup.
- For meal prep – Make a batch of these muffins at the start of the week. They store well in an airtight container for up to 3 days, so you can have a healthy breakfast or snack ready to go.
- On the go – Pop one in a bag and take it with you for a quick breakfast or snack when you’re running out the door.
Customise This Recipe
- Swap the oats – If you’re looking for a gluten-free version, use gluten-free oats or almond flour instead of regular oats.
- Vary the sweetener – If you prefer a different sweetener, you can substitute the sugar-free maple syrup with honey or a low-carb sweetener like erythritol or stevia.
- Change the add-ins – Try adding dried cranberries, raisins, or chopped dates instead of chocolate chips for a healthier option.
- Boost the flavour – For extra flavour, add cinnamon, nutmeg, or a dash of vanilla extract to the batter.
- Use a different protein powder – Feel free to swap the vanilla protein powder for chocolate or any other flavour you prefer.
- Make it dairy-free – Ensure your Skyr is dairy-free or opt for a plant-based yogurt if you prefer a dairy-free topping.
How to Store This Recipe
These Banana Bread Breakfast Muffins will keep for up to 3 days in an airtight container at room temperature. For longer storage, you can freeze them for up to 3 months. Simply wrap each muffin individually and place them in a freezer-safe bag or container. When ready to eat, allow the muffins to thaw at room temperature or reheat in the microwave for 20-30 seconds.
Conclusion
The Banana Bread Breakfast Muffins are an excellent option for anyone looking for a healthy and filling breakfast or snack. Made with simple, nutritious ingredients like oats, banana, and almond milk, these muffins provide the perfect balance of protein, fibre, and healthy fats. Whether you choose to include the optional vanilla protein powder or stick with the basics, these muffins are incredibly versatile and easy to customise to your liking.
With the addition of toppings like Skyr and chopped nuts, these muffins become even more nourishing, offering a satisfying and balanced meal. Perfect for meal prepping or enjoying on the go, the Banana Bread Breakfast Muffins are a great way to start your day on the right foot. They’re quick to make, packed with flavour, and sure to become a favourite in your breakfast routine. Enjoy them fresh or store them for later, and you’ll always have a healthy snack or meal ready to enjoy.
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Banana Bread Breakfast Muffins
These Banana Bread Breakfast Muffins are a nutritious, high-fibre, and naturally sweetened option ideal for busy mornings or post-workout snacks. Made with wholesome ingredients like oats, banana, and almond milk, they're easy to prepare and perfect for meal prep. The optional vanilla protein powder and dark chocolate chips make them both satisfying and delicious. Serve with Skyr and chopped nuts for a balanced, protein-rich breakfast.
Ingredients
Base:
- ¾ cup oats (60g / 2.1 oz)
- 1 ripe banana (120g / 4.2 oz)
- ½ tsp baking powder (2.5g / 0.09 oz)
- ⅓ cup almond milk (80ml / 2.7 fl oz)
- 1 egg (50g / 1.8 oz)
- ¼ cup sugar-free maple syrup (60ml / 2 fl oz)
- 2 tbsp vanilla protein powder (30g / 1 oz) (optional)
- Dark chocolate chips (approx. 15g / 0.5 oz)
Toppings:
- Skyr (50g / 1.75 oz)
- Chopped nuts (20g / 0.7 oz)
Instructions
- Preheat oven to 180°C (350°F). Line a muffin tray with cases.
- Mash banana in a bowl until smooth.
- Mix wet ingredients: Add egg, almond milk, and maple syrup. Stir well.
- Add dry ingredients: Stir in oats, baking powder, and protein powder (if using) until batter forms.
- Fold in chocolate chips.
- Divide batter into muffin cases (¾ full).
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool slightly, then transfer to a wire rack. Serve with Skyr and chopped nuts if desired.
Nutrition Information:
Yield: 6Amount Per Serving: Carbohydrates: 22gFiber: 7gSugar: 8gProtein: 7g
