Cinnamon Sugar Banana Oat Muffins (Nut-Free, School Safe, Kid Approved)
These muffins are perfect for a quick morning breakfast - whether you're running to class, school drop-off, or an early yoga sesh
Here's what you'll need:
🍌 1 cup whole wheat flour + 1 cup all-purpose flour OR 2 cups all-purpose flour
🍌 ½ cup whole rolled oats
🍌 1 tsp cinnamon
🍌 1 tsp baking soda
🍌 1 tsp baking powder
🍌 ½ tsp salt
🍌 3 medium ripe bananas, mashed
🍌 2 eggs
🍌 ⅓ cup coconut oil, melted
🍌 ⅓ cup maple syrup
🍌 ⅓ cup milk
🍌 1 tsp vanilla extract
🍌 Optional: 1 cup white chocolate chips
🍌 ¼ cup Cinnamon Roll Granola Butter® (for the topping)
🍌 3 tbsp oats (for the topping)
🍌 ¼ cup granulated sugar + 2 tbsp cinnamon (for the topping)
Here's what you'll do:
🍌 Preheat oven to 425F. Line a 12-cup muffin tin with liners; set aside.
🍌 In a large bowl, whisk together the flours, oats, cinnamon, baking soda, baking powder, and salt.
🍌 In a separate medium bowl, whisk together the mashed bananas, eggs, coconut oil, maple syrup, milk, and vanilla until well combined.
🍌 Pour the wet ingredients into the dry, and use a wooden spoon to mix until well combined. Add in the white chocolate chips, if using, and fold to gently combine everything together.
🍌 Spoon the batter into the prepared muffin tin with liners, filling each muffin well to the top.
🍌 Then, place 1 tsp of the Cinnamon Roll Granola Butter® in the middle of each, and use a knife or toothpick to gently swirl around. Top with oats and a light sprinkle of cinnamon sugar if desired.
🍌 Bake for 5 minutes at 425F, then reduce the temperature to 350F while keeping the muffins in the oven, and bake for another 15-16 minutes or until a toothpick inserted in the middle comes out clean.
🍌 Allow to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling. Enjoy!!