Banana Oatmeal Breakfast Muffins

Banana Oatmeal Breakfast Muffins

Inspired by Carine Claudepierre

Refined Sugar Free

Bring the kids in the kitchen this school holiday to learn how to prepare a healthy on-the-go breakfast full of protein, fibre with no refined flour. A freezer friendly breakfast recipe ready in no time perfect when going back to school.



  • 1 Banana
  • 1 Egg (or flax egg)
  • 2 tablespoons honey (or maple syrup)
  • 1 cup Almond Breeze Unsweetened almond milk
  • 1 ½ cup oats
  • 1 teaspoon ground cinnamon
  • ½ cup Greek yogurt (or dairy free coconut yogurt)
  • 1 teaspoon vanilla essence
  • 2/3 cup berries of your choice
  • Serving suggestion:
  • ¼ cup yogurt
  • 1/3 cup berries or fresh fruits of your choice


  1. Preheat oven to 180ºC.
  2. Grease a 6-hole muffin tin with coconut oil. Set aside.
  3. In a medium mixing bowl, mash a ripened banana with a fork until smooth.
  4. Whisk in egg, honey, vanilla, cinnamon and yogurt.
  5. Stir in oats, Almond Breeze Unsweetened almond milk and berries.
  6. Fill each cup of a the 6-hole muffin tin. Add more berries or fresh fruits on top if you like.
  7. Bake 30 minutes.
  8. Cool down for 5 minutes in the muffin tin. Remove muffins from pan and let cool on wire rack. Store in an airtight container in the pantry up to 4 days.
  9. Serve plain or with extra yogurt and berries on top – optional.
Serves 6
Prep Time 10 minutes, 30 minutes cooking