Breakfast Banana Muffins

Breakfast Banana Muffins

Today’s recipe is a great to go breakfast idea for banana bread style muffins which will give you energy to go through your busy day.

Do you know those mornings when you are so busy that the last thing you want to think about is cooking a breakfast? Or when you are just not hungry but you know that you are going to be away for a few hours? What to do then, you may ask.

And my answer couldn’t be simpler: make a batch of my banana breakfast muffins and enjoy your morning! Full of protein, carbohydrates, fats and fiber will give you plenty of energy.

So, without further ado, let’s make my Breakfast Banana Muffins!

Breakfast Banana Muffins

A quick breakfast idea for busy mornings.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Servings: 8 muffins
Cost: £2.5


  • Large Bowl
  • Silicone Spatula
  • Muffin Tray


Wet Ingredients

  • 2 overripe Bananas
  • ½ cup Plant Based Milk I used soy
  • 1 tbsp Olive Oil
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Juice
  • ½ cup Peanut Butter

Dry Ingredients

  • 1 tsp Baking Powder
  • tsp Baking Soda
  • cup Sugar or any other sweetener
  • 1 cup Oat Flour I blended steel baked oats until I got flour
  • Chocolate and Extra Peanut Butter for filling


  • Preheat the oven to 180°C.
  • In a large bowl mash overripe bananas and whisk it for around 2 minutes to end up with egg-like consistency. Then add all of the wet ingredients (except peanut butter) and mix it well.
  • Add all of the dry ingredients to the mixture and combine them all. Use silicone spatula because it might be too difficult to mix it with whisk.
  • At the end, add peanut butter and mix it one more time. Your muffin dough is ready now!
  • Prepare your muffin tray with muffin cases and fill it with a dough up to ⅔. Place chocolate or extra peanut butter in the center of the muffin and cover it with additional spoon of dough to cover it.
  • Bake your muffins for 30 minutes and enjoy hot and cold.

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