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Back To School Lunchbox Muffins

These muffins are packed with wholesome ingredients like oats and bananas, making them perfect for breakfast or lunchbox snacks, offering a delightful treat that fuels the whole family.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
Wet Ingredients
  • 1 cup mashed ripe banana (about 2-3 medium bananas)
  • 2 large eggs
  • 1/3 cup honey or pure maple syrup
  • 1/4 cup plain Greek yogurt
  • 1/4 cup unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
Optional Ingredients
  • 1/2 cup mini semisweet chocolate chips or chopped walnuts Optional for added flavor and texture

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare a 12-cup muffin tin with paper liners or nonstick spray.
  2. In a blender or food processor, combine rolled oats, mashed bananas, eggs, honey, Greek yogurt, melted butter, and vanilla extract. Blend for about 30 to 45 seconds until mostly smooth with some texture.
  3. Add baking powder, cinnamon, and sea salt to the blender and pulse gently to mix.
  4. Pour the batter into a mixing bowl, fold in chocolate chips or walnuts if desired.
  5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Baking
  1. Bake for 18 to 20 minutes until golden and a toothpick inserted in the center comes out clean.
  2. Let the muffins cool briefly in the pan for about 5 minutes before transferring them to a wire rack.

Notes

These muffins can be enjoyed fresh or stored for later. They make perfect grab-and-go snacks for both kids and adults. For best results, check baking time to prevent drying out.