This low-sugar, clean ingredient, hearty muffin is perfect for grab-and-go, in the morning for breakfast, snacking–anytime really! I love this recipe because there is no white sugar added and they keep us full longer than an hour because they’re so wholesome.

Prep Time: 10 minutes

Bake Time: 20 minutes

Total Time: 30 minutes

Makes 12 muffins

• 3 large, overripe bananas
• 2 large eggs
• 1/2 cup 100% maple syrup
• 1/2 cup almond milk, unsweetened (or any milk you prefer)
• 1 teaspoon vanilla
• 1 cup rolled oats
• 1-1/2 whole wheat flour (white flour is fine)
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

• Preheat oven to 425 degrees Fahrenheit.
• Line a muffin tin with muffin liners or grease them to prevent sticking.
• In a large bowl, add peeled bananas and mash them up.
• Add in eggs, maple syrup, almond milk, and vanilla. Mix until well combined.
• Add in oats and let sit for 4-5 minutes to absorb liquids.
• Add the flour, cinnamon, nutmeg, baking powder, and baking soda. Mix until just combined.
• Divide the batter evenly among the 12 cups.
• Place in oven and immediately reduce heat to 350 degrees Fahrenheit.
• Bake for 15-20 minutes or until an inserted toothpick comes out clean.
• Let cool before devouring.

• This is a very clean, low-sugar recipe and is not overly sweet like a traditional banana bread. It is subtle and the sweetness comes from the bananas, vanilla, and maple syrup since there is no sugar. You could use an unsweetened vanilla almond milk to get additional vanilla flavor, if you wanted, or add a bit more cinnamon to boost the flavor.
• I usually store these in a freezer bag or a cookie jar. I do leave the storage cracked a bit, for at least the day they were baked, to prevent them from getting too sticky.
• I haven’t tried it, but this is a recipe that could be gluten free by subbing your favorite gluten free flour.

My four year old loves these. I love that we can grab one on the go, and even though they’re a little bit of mess with the crumbs, I’ll take it over something processed or loaded with sugar.

Happy baking! Until next time,