Mini Banana Oatmeal Muffins | Schnucks

Mini Banana Oatmeal Muffins

Breakfast, Desserts

These mini banana oatmeal muffins are delicious.

40 M


These mini banana oatmeal muffins are delicious.


  • Schnucks nonstick baking spray
  • 1 cup old-fashioned rolled oats
  • 1 Schnucks large egg, lightly beaten
  • ¾ cup Chobani® non-fat plain Greek yogurt
  • 1 large ripe banana, mashed
  • ¼ cup plain or cinnamon applesauce
  • ¼ cup unsweetened almond or coconut milk
  • 3 tbsp Schnucks honey
  • 1 tsp McCormick® ground cinnamon
  • ¾ tsp baking powder
  • ¾ tsp Schnucks pure vanilla extract
  • ⅛ tsp salt
  • Toppings: almond or peanut butter; blueberries, pomegranate seeds or raspberries; chopped apples, cashews, dark chocolate, dried apricots, mangoes or strawberries; sliced almonds; pecan pieces; toasted coconut (optional)
  • Instructions

    1. Preheat oven to 350°F. Spray mini muffin tin with baking spray. In large skillet, toast oats over medium heat 8 minutes or until golden brown, stirring occasionally.
    2. In large bowl, whisk egg; whisk in yogurt, banana, applesauce, milk, honey, cinnamon, baking powder, vanilla and salt until combined. Fold oats into egg mixture until combined.
    3. Evenly divide oatmeal mixture into prepared cups, filling ¾ full; add toppings, if desired. Bake 20 minutes or until wooden pick inserted in center of muffins comes out clean. Cover and refrigerate leftovers up to 2 days.

    Nutrition Facts

    127 Calories Per Serving

    FAT: 2G



    SODIUM: 194MG


    FIBER: 2G

    SUGARS: 11G


    Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.