Clean Eating Banana Honey-Oat Muffins

Clean Eating Banana Honey-Oat Muffins
Clean Eating Banana Honey-Oat Muffins
Makes 12 muffins


  • coconut oil to grease muffins tins (or non-stick spray)
  • 2 ripe bananas, mashed
  • 1/3 cup vanilla unsweetened almond milk (or organic skim)
  • 1 egg
  • 3/4 TBSP baking powder
  • 1/2 cup applesauce
  • 1 tsp cinnamon
  • 2 cups gluten-free rolled oats (can use quick oats or old fashioned oats), ground in food processor 
  • 1 tsp vanilla extract
  • 2-3 TBSP raw honey
  • 1/2 cup fresh fruit, diced (suggestions: blueberries, strawberries, blackberries, peaches, apples)
  • All natural peanut butter for serving (optional)
Clean Eating Banana Honey-Oat Muffins with All-Natural Peanut Butter
Clean Eating Banana Honey-Oat Muffins
 with All-Natural Peanut Butter


  1. Preheat oven to 375 degrees. Liberally grease muffins tins with coconut oil. Combine all ingredients in a medium mixing bowl.
  2. Fill muffins tins almost to the top.  Bake for 25-30 minutes.  Serve immediately warm with peanut butter. Store in refrigerator for up to a week or freeze for up to 6 months.
Clean Eating Banana Honey-Oat Muffins with Blackberries
Clean Eating Banana Honey-
Oat Muffins with Blackberries


Rachel Maurer said...

I have actually been looking for some healthier breakfast options! Thanks for linking up with the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board!

Top Ate on Your Plate said...

Glad to connect with you Rachel! Thanks for stopping by!

Unknown said...

Hi Jen Dickan, I've made these today, but when I took them out of the oven, they were still quite runny in the! Thanks, Claire.

Top Ate on Your Plate said...

Huh Claire! Thanks for stopping by and trying one of my recipes. I'm sorry it didn't work out quite like you expected. Maybe you could try baking a little longer? How funny were they? Try 5 extra minutes. Then check them again. Let me know what happens.

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Anonymous said...

These smelled delicious baking. My husband was so excited to dig in after waiting 20 mins to let them cool. But sadly mine were also too wet in the middle. I baked them the full 30 minutes. Much longer and the tops and bottoms would have been too dark. There seems to be too much liquid or not enough oats in this recipe. I must confess I did add about a 1/2 cup of oats as the batter was waaaay too runny. Next time I will add more and reduce the almond milk.

Top Ate on Your Plate said...

How frustrating! I'm not sure what the problem is. I actually tried the recipe again today since two people have now had the same problem and mine came out perfect. Did you make sure to ground the oat in the food processor first? You should have a good two cups of oats after grinding them into a fine powder.