These soft, easy homemade baked oatmeal Breakfast Bars are yummy, hearty, nutritious, and guaranteed to keep you powered for hours. They’re filling, kid-friendly, and packed with delicious ingredients like peanut butter, banana, and honey.

Why You’ll Love These Peanut Butter Oatmeal Breakfast Bars

• Go-To Recipe. These breakfast bars with oats are one of the very first recipes I ever posted on my site. Since then, many of you have told me how these bars (along with Healthy Oatmeal Cookies) have become a weekly staple in your homes (and your kids love them too!).
• Healthy and Hearty. Forget the cereal bars from the store! Just like my Healthy Granola Bars and Peanut Butter Protein Bars, these easy healthy oatmeal bars will help keep you full. With protein, fiber, and healthy fats, they satisfy for hours.
• Cozy Goodness. This soft-baked oatmeal breakfast bar recipe combines the three musketeers of breakfast flavors: peanut butter, banana, and oatmeal. It’s a trio that’s comforting, homey, and classic in the best possible way.
• EASY! This recipe is a one-bowl wonder and is so quick and easy, your littlest bakers can help.

This is one of those recipes you’ll turn to consistently, and it will never let you down!

How to Make Oatmeal Breakfast Bars

The Ingredients

• Old Fashioned Oats. Makes these breakfast bars wholesome, filling, and slightly chewy. For best results, do not swap for instant oats as this will impact the overall texture of the bars.
• Whole Wheat Flour. I will always take any opportunity to sneak in some whole grains into a recipe.
• Cinnamon. Warm, earthy cinnamon pairs perfectly with nutty oats, and creamy dreamy peanut butter.
• Banana. Adds moisture and naturally sweetens the bars (just like in Healthy Banana Bread).
• Honey. Helps bind the ingredients together, adds sweetness, and helps the bars caramelize and turn golden in the oven.
• Peanut Butter. Gives these oatmeal bars a subtle peanut butter flavor. Almond butter, sunflower seed butter (a nut-free option), or cashew butter may also be used.
• Applesauce. Another all-natural sweetener for these healthy oat bars that adds moisture and helps bind everything together. (It does the same thing for these Applesauce Muffins.)
• Milk. Helps bring everything together into a cohesive batter.
• Baking Powder. Gives these bars a gentle rise and soft-baked texture.
• Egg. Keeps these bars soft and tender.
• Vanilla. Just a kiss of pure vanilla extract to make the bars taste exquisite.

The Directions

1. Combine the Dry Ingredients. Don’t forget to preheat your oven.

2. Stir the Wet Ingredients Together. Make sure this bowl is big enough for both the wet and dry ingredients.

3. Add the Dry Ingredients to the Wet. Stir to combine.

4. Fold in the Banana. Pour the batter into your baking pan.

5. Bake the Bars. Bake breakfast bars at 375 degrees F for 35 minutes. Cut into bars. ENJOY!

Storage Tips

• To Store. Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
• To Reheat. You can gently warm the bars in the microwave if you’d like.
• To Freeze. Freeze the bars in a freezer-safe ziptop bag for up to 4 months. Let thaw in the refrigerator overnight before serving.

What to Serve with These Easy Breakfast Bars

Sometimes a breakfast bar is enough for breakfast, and other days you need more! Here are some ideas of what pairs well with these bars:

• Fruit. Pair these oatmeal bars with your favorite fresh fruit or Fruit Salad.
• Smoothie. For a healthy breakfast, serve oatmeal bars with a Green Smoothie, Avocado Smoothie, or Peanut Butter Banana Smoothie.
• Chia Pudding. Chia Seed Pudding or Coconut Chia Pudding would be tasty with these bars.

Recommended Tools to Make this Recipe

• Baking Pan. Perfect for making these soft-baked oatmeal breakfast bars.
• Measuring Cup. Doubles as a mixing bowl so you have fewer dishes to wash.
• Mixing Bowls. This set has a size for the wet and dry ingredients.

Recipe Tips and Tricks

• Swap as You Please. Not a fan of bananas? Swap them for other fresh or dried fruit. Blueberries are a wonderful substitution and raisins or dried cranberries are another great option. No whole wheat flour on hand? You can swap it for an equal amount of all-purpose flour.
• Use the Right Oats. Please don’t use quick oats or instant oats for this recipe, as the texture of the bars may be negatively impacted. Old-fashioned oats ensure the bars stay together and have the ideal texture.
• Dress Them Up. While these oatmeal bars are fine on their own, my favorite way to eat them is warmed up for breakfast with extra sliced bananas and peanut butter. You could also add chocolate chips, shredded coconut, chopped nuts, or any other toppings you enjoy.

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Breakfast Bars

Healthy soft-baked oatmeal breakfast bars with peanut butter, banana, and honey are an easy, on-the-go snack made with wholesome ingredients.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 large bars

Calories 224kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups old fashioned rolled oats
• 1 cup whole wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 1/2 cups milk I used unsweetened vanilla almond, but any kind will do nicely
• 3 tablespoons honey (or more if a sweeter bar is preferred)
• 2 tablespoons peanut butter creamy or crunchy—I used natural creamy
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 medium banana quartered and diced

Instructions

• Place rack in the center preheat oven to 375°F. Lightly coat an 8×8 inch square pan with cooking spray.
• In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt.
  
• In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla.
  
• Pour the dry ingredients into the wet mixture and stir to combine. The batter will be very wet.
  
• Fold in the diced banana, then pour into the prepared baking pan.
  
• Bake for 35 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.
  

Video

Notes

• TO STORE: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
• TO FREEZE: Freeze the bars in a freezer-safe ziptop bag for up to 4 months. Let thaw in the refrigerator overnight before serving.
• BIGGER BATCH: You may increase the ingredient quantities by 1.5 and bake in a 9×13 inch pan for 25-30 minutes to yield more bars.

Nutrition

Serving: 1(of 8) | Calories: 224kcal | Carbohydrates: 40g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Potassium: 349mg | Fiber: 5g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

More Healthy Breakfast Bars Recipes

Sweet Breakfasts

Strawberry Oatmeal Breakfast Bars

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Meet the hands-down best guacamole recipe that blends tips from authentic guacamole in Mexico (simple, high quality ingredients), my mom’s legendary guac (it’s all about seasoning), and of course eating copious amounts of it. Learn How to Make Guacamole that will wow your friends, including tips for picking the perfect avocado and more!

This guacamole recipe yields perfect guac that is:

• Not too chunky. Not too smooth.
• Properly salted and seasoned (no bland guac for us!).
• A little savory (thanks to my mom’s secret ingredient).
• FRESH and vibrant.
• Tastes like a beach vacation!

This is the kind of fresh, pure, properly-seasoned guacamole that you’ll devour in one sitting.

How to Make The Best Guacamole EVER

Traditional guacamole ingredients are simple and need no fillers—avocado, lime juice, cilantro, jalapeno, onion, and salt.

Once you have the base recipe, you can vary it up to make it spicy, more savory, or add festive toppings.

You can serve it as an appetizer alongside Mexican Corn Dip, use it for tacos like Carnitas, or tuck it inside a Vegetarian Burrito.

Just know this—however much of this guacamole you make, that’s how much will get eaten.

It’s too good to last!

The Ingredients

• Avocados. Looks are not everything! For the best guacamole (and Avocado Egg Salad), use Hass avocados, which are dark, brown, and bumpy. They have a superior flavor and creamier texture compared to the sleeker green avocados with bright, shiny skin.
• Lime Juice AND Lemon Juice. Surprise! While lime juice only is traditional for guacamole, a combo is especially delicious. Be sure you are using FRESH lime juice and lemon juice. Do not use the kind in the bottle for guacamo
• Kosher Salt. Kosher salt or fine sea salt is the most important thing to add to guacamole to make it taste great. Do not use table salt, which is iodized and has a metallic flavor. I use Morton’s Kosher Salt in all of my recipes
• Worcestershire Sauce. Mom’s secret ingredient. It adds a subtle savoriness that makes the guac even harder to stop eating than it already is (you’ve been warned). If you prefer an authentic guacamole recipe, omit this.
• Hot Sauce. My addition to this spicy guacamole recipe to make it the BEST guacamole recipe without jalapeños. Feel free to adjust the amount to suit your heat preference. Or you can use jalapeños instead. (For another spicy dip, try this Chicken Enchilada Dip.)
• Tomatoes. Does traditional guacamole have tomatoes? It seems people are divided on whether authentic guacamole has tomatoes in it or not. Personally, I think they’re a delicious addition. They add freshness, texture, acidity, and beautiful red color.
• Red Onions. Fresh, crisp, and crunchy. I feel red onions are the best for guacamole but white onions are another nice option with a clean onion flavor.
• Garlic. For that garlicky goodness.

The Directions

1. Slice the avocados in half and remove the pits.

2. Use a spoon to scoop the flesh into a bowl.

3. Add the remaining ingredients to the bowl (minus the tomato).

4. Mash until half creamy and half chunky.

5. Stir in the tomato (if using). Add desired toppings and DIG IN!

How to Pick a Ripe Avocado

A perfectly ripe avocado is key for the best guacamole. Here’s how to know when an avocado is ripe and ready to use.

• Color. Choose a Hass avocado that is deep dark green, brown, or black in color.
• Skin. A ripe avocado will have bumpy skin instead of smooth.
• Firmness. Give the avocado a gentle squeeze. It should feel soft but firm. An avocado that’s very firm isn’t ripe, and an avocado that’s mushy and dents when lightly squeezed is overripe and won’t give you great-tasting guac.

Avoiding Bland Guacamole

First, before you begin tinkering with your guacamole, if you will be serving it with chips, use those chips when taste-testing, especially if the chips are particularly salty.

• If you taste your guac and it is bland, start with more salt. Homemade guacamole needs more seasoning than you think.
• Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better.
• If you still aren’t happy with the taste, you can rely on mix-ins to jazz it up. Try adding cilantro, salsa, a diced jalapeno or serrano pepper, feta cheese, or a few dashes of hot sauce.

How to Keep Guacamole From Turning Brown

Homemade guacamole turns brown because an enzyme in the green avocado flesh reacts with oxygen in the air (this process is called oxidation).

That’s why avocado flesh doesn’t turn brown until it is peeled and exposed to air.

To deter browning, the most important tips are:

• Use acid (which in this recipe is the lemon juice and lime juice). Acid is the most important thing you can put in guacamole to keep it from turning brown. It deters oxidation.
• Keep it airtight. When storing the guacamole, use the smallest container possible and press a piece of plastic wrap against the surface to keep the air away from the guacamole as much as possible.

Topping Ideas

While you can’t go wrong with this simple guacamole recipe, every now and then, it’s fun to vary it up. Here are some toppings to make your guacamole stand out among the rest.

• Crumbled feta cheese
• Pomegranates (great for holidays! Especially combined with the feta.)
• Toasted pumpkin seeds (a.k.a. pepitas)
• Bacon (see Baked Bacon and Air Fryer Bacon for easy ways to cook it)
• Diced cherry tomatoes
• Diced mango, peaches, or pineapple
• Grilled Corn kernels
• Fresh cilantro or green onions

What to Dip with Guacamole

• Tortilla Chips. The classic! Make sure your chips are sturdy enough to stand up to those yummy chunks. I like scoop-style chips.
• Carrots. To make this an extra healthy guacamole recipe, serve it with fresh carrot sticks or baby carrots.
• Pita Chips. A similarly crunchy alternative to tortilla chips.
• Thinly Sliced Red Bell Peppers. Nutritious and delightfully crisp.
• Thinly Sliced Radishes. Their pungent sharpness contrasts deliciously with the cooling, creamy guacamole.

Ways To Use Homemade Guacamole

• On Sandwiches and Burgers. Take your sandwich game up a notch by spreading guacamole onto a BLT, Turkey Burgers, or Salmon Burgers.
• On Mexican Food. This guacamole would be tasty on top of a Mushroom Quesadilla or Veggie Burritos. It would be equally delish with Beef Fajitas, Instant Pot Chicken Enchiladas, or Taco Salad. Or use this easy guacamole recipe for nachos (Chicken Nachos are the house favorite).
• On Fish. This Grilled Salmon and Shrimp Skewers are begging to be topped with fresh guacamole.
• On Meat. Elevate your favorite basic protein with homemade guacamole. Grilled Chicken Breast, Grilled Pork Tenderloin, and Baked Chicken Breast are some of my go-to’s.
• On Eggs. Top plain scrambled eggs with guacamole, or serve it with an Egg White Frittata or Egg Muffins.
• For Appetizers. Use the guacamole to make my scrumptious Shrimp Guacamole Bites or 7 Layer Taco Dip.

Storage Tips

• To Store. Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.

Recommended Tools to Make this Recipe

• Non-Slip Cutting Board. Won’t slip away from you like other cutting boards do.
• Mixing Bowls. The largest size of this set would be ideal for making guacamole.
• Citrus Juicer. I won’t juice a lemon or lime without this handy tool.

This homemade guacamole has become a household signature for us (served up with a spicy Jalapeño Margarita.)

Grab a few extra avocados the next time you are at the store and make it a signature dish in your home too.

If you’d like to take this guacamole dip to a party, you’re sure to be popular, but be prepared: once your friends try it, they might not let you bring anything else!

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How to Make Guacamole

How to make guacamole that is the best you'll ever eat and tastes authentic! Simple, fresh, and perfectly seasoned. The only guac recipe you need!

Course Appetizer

Cuisine American, Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings (about 3 cups)

Calories 113kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 large ripe Hass avocados
• 1/2 cup finely chopped red onion about 1 small
• 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
• 1 tablespoon freshly squeezed lime juice about 1/2 small lime
• 6 to 8 dashes hot sauce depending upon how spicy you like your guacamole
• 1 teaspoon Worcestershire sauce
• 1 clove garlic minced (about 1 teaspoon)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large roma tomato diced (optional)

TOPPINGS (optional):

• Crumbled feta
• Cooked and crumbled bacon*
• Chopped fresh cilantro
• Toasted pepitas

FOR SERVING:

• Salty tortilla chips
• Fresh veggies such as carrots, snap peas, bell peppers, thinly sliced radishes, or jicama

Instructions

• Halve the avocados lengthwise and remove their pits (be sure to cut them on the cutting board, not in your hand).
  
• Scoop the flesh into a large mixing bowl.
  
• Add the red onion, lemon juice, lime juice, hot sauce, Worcestershire sauce, garlic, salt, and pepper.
  
• With a fork, mash together until the mixture is half chunky and half creamy.
  
• Gently stir in the diced tomato. Don't overmix! Chunky guac is happy guac.
  
• Taste and add additional salt, pepper, hot sauce, and lemon or lime juice to taste. Serve with salty tortilla chips and veggies.

Video

Notes

• *To easily cook bacon, try this Oven Baked Bacon or Air Fryer Bacon.
• TO STORE: Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.

Nutrition

Serving: 1(of 12) without toppings or chips, about 1/4 cup | Calories: 113kcal | Carbohydrates: 7g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Potassium: 357mg | Fiber: 5g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 1mg

More Delicious Dip Recipes

Complete your party spread with one of these other tasty dip recipes for a crowd:

Dips

Hot Crab Dip

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Feta Dip

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Roasted Red Pepper Dip

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This healthy Almond Flour Banana Bread is melt-in-your-mouth moist, naturally sweetened, dietary-friendly, and bursting with banana flavor. Made in just one bowl, it’s easy to whip up anytime a craving strikes.

Despite this site’s cache of classic healthy banana bread recipes (Oatmeal Banana Bread; Healthy Banana Bread), mash-up banana bread recipes (Zucchini Banana Bread; Pumpkin Banana Bread), and even gluten-free banana bread recipes (Paleo Banana Bread), almond flour banana bread is still a recipe we need.

• It’s tender yet substantial, naturally sweetened, and mega-moist.
• The naturally nutty tones of almond flour play beautifully with the sweet, fruity, and lightly caramelized notes of the banana.
• The recipe comes together in ONE BOWL, and you don’t even need a mixer.

Basically, you need a slice. Immediately.

What Is Almond Flour?

Almond flour is made of just one ingredient: ground almonds.

You can easily bake with only almond flour (you don’t need to combine it with other flour types).

Almond flour has all the healthy qualities that almonds do.

• It’s naturally gluten free,
• high in protein,
• and Paleo, Whole30, and keto-friendly.

You can even make your own almond flour from ground almonds at home. (See the notes section in the recipe below for specifics.)

The secret to baking with almond flour is using it in recipes specifically designed for it.

If you’d like more tips on baking with almond flour, check out my post for Almond Flour Bread.

How to Make the Best Almond Flour Banana Bread

Here’s the run-down for this easy and healthy recipe.

I couldn’t resist making this a chocolate chip almond flour banana bread (with a chocolate drizzle to boot), but if you are feeling something more simple, it’s also delicious without them.

The Ingredients

• Almond Flour. In addition to its subtle nuttiness and being dietary-friendly, almond flour is packed with nutrients like vitamin E and magnesium, just like almonds.

• Mashed Ripe Banana. Make sure your bananas are good and spotty, for they are the primary sweetener in the bread. They also make the bread mega moist, and bananas are packed with potassium and fiber.
• Maple Syrup. In order to make this a no sugar almond flour banana bread (the refined kind), I used maple syrup. The flavor of maple syrup also adds a subtle, caramelized flavor that gives this bread addictive sweetness.
• Canola Oil. How you keep banana bread moist and add richness.

• Vanilla. Adds delightful flavor without overpowering any of the other ingredients.
• Baking Powder + Baking Soda. What you add to the almond flour to make it rise.
• Cinnamon + Nutmeg. Toasty, nutty spices that enhance the banana flavor and make this bread taste like a warm hug.
• Flaxseed Meal. For an extra nutritional boost, I swapped out part of the almond flour for ground flaxseed meal. If you don’t have flaxseed meal, you can use the same amount of additional almond flour instead.
• Chocolate. Melted chocolate drizzled over the top of freshly baked banana bread. Need I say more?

The Directions

1. Mash bananas in a mixing bowl, then add in the remaining wet ingredients.

2. Whisk in the baking powder, baking soda, and spices. Add the remaining dry ingredients, stirring just until incorporated.
3. Pour the batter into a loaf pan lined with parchment paper, and smooth the top. Bake almond flour banana bread at 350 degrees F for 20 minutes. Loosely cover the pan with aluminum foil, then bake about 20 minutes more. Let cool.
4. Melt the chocolate chips. Drizzle the mixture over the bread. DIG IN!

Storage Tips

• To Store. Place bread in an airtight storage container lined with paper towels, and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• To Freeze. Store leftover bread in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.

What to Serve with Almond Flour Banana Bread

Smoothies

Oatmeal Smoothie

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Breakfast & Brunch

Egg Muffins

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Salads

Fruit Salad

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Recommended Tools to Make this Recipe

• Loaf Pan. No sticking. Perfect corners for quick bread recipes.
• Mixing Bowls. Stackable for easy storage.
• Measuring Spoons. These are double-sided, so you have fewer dishes to wash.

As this chocolate banana bread with almond flour proves, you really can’t have too many banana bread recipes! I can’t wait for you to try it too.

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Almond Flour Banana Bread

Easy Almond Flour Banana Bread made in one bowl and bursting with banana flavor! Tender, naturally sweetened, and delicious with chocolate or plain.

Course Breakfast, brunch, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 10 slices (1 9×5-inch loaf)

Calories 296kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE BANANA BREAD:

• 1 1/2 cups mashed ripe banana about 4 medium or 3 extra large
• 3 eggs large
• 1/4 cup pure maple syrup or honey
• 3 tablespoons canola oil or melted and cooled coconut oil or melted unsalted butter
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Pinch ground nutmeg optional
• 1/2 teaspoon kosher salt
• 2 1/2 cups blanched almond flour not almond meal
• 1/3 cup ground flaxseed meal or an additional 1/3 cup almond flour—do not use whole flaxseeds

FOR THE CHOCOLATE DRIZZLE (optional):

• 1/4 cup semi-sweet chocolate chips or chopped chocolate of choice
• 1/2 teaspoon coconut oil

Instructions

• Place a rack in the center of your oven and preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper so that two opposite sides of the paper overhang like handles. Coat the pan and paper with nonstick spray.
• In a large mixing bowl, mash the bananas until very smooth (a hand mixer is a nice shortcut). Double-check that you have 1 1/2 cups and if not, adjust accordingly. Whisk in the eggs, maple syrup, oil, and vanilla until smoothly combined.
  
• Sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt over the top. Whisk to combine. Sprinkle the almond flour and flaxseed over the top. With a rubber spatula, fold the batter, just until the almond flour and flax disappear.
  
• Scrape the batter into the prepared loaf pan and smooth the top. Bake for 20 minutes, then loosely tent the pan with foil. Continue baking, about 20 to 25 minutes more, or until a toothpick inserted in the center of the loaf comes out clean and the loaf is very dark golden at the edges and top. Place the pan on a wire rack and let cool in the pan for 10 minutes, then with the parchment paper "handles" gently lift the loaf onto the rack to finish cooling completely before slicing.
  
• For the chocolate drizzle: In a small microwave-safe bowl, place the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, until the chips are almost but not completely melted. Remove from the microwave and stir, letting the residual heat melt the chocolate the rest of the way. Drizzle over the cooled loaf and let the chocolate set a few minutes. Slice and enjoy!
  

Video

Notes

• TO STORE: Place bread in an airtight storage container lined with paper towels, and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• TO FREEZE: Store leftover bread in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
• HOW TO MAKE ALMOND FLOUR: Add a slightly heaping 2 1/2 cups blanched slivered almonds to a food processor fitted with a steel blade. Pulse them until finely ground. Be careful not to overblend, or it will become almond butter. Measure, then use as directed.

Nutrition

Serving: 1(of 10) without chocolate drizzle | Calories: 296kcal | Carbohydrates: 21g | Protein: 9g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 49mg | Potassium: 241mg | Fiber: 5g | Sugar: 10g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg

More Healthy Banana Recipes

From Banana Ice Cream to Banana Blueberry Bars, I have a banana recipe everyone can enjoy!

Desserts

Peanut Butter Banana Cookies

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Banana Bread Brownies

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Desserts

Banana Bars

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Mixed entirely in a blender, without flour, and studded with sweet morsels of chocolate, these blender Banana Oatmeal Muffins are one of the oldest and most popular Well Plated recipes! Beloved by toddlers and adults, they are a healthy grab-and-go breakfast or snack that’s so easy to make, even the littlest hands can help.

What’s not to love? These banana oatmeal muffins contain:

• No flour
• No butter
• No gluten
• PLUS, they are naturally sweetened with honey.

Sound too be good to be true? Just check out all of the 5-star reviews!

I want to be clear that the texture of these banana oatmeal muffins is different than most muffin recipes, like these Healthy Banana Muffins or Banana Bran Muffins.

While moist, they are somewhat dense and chewy (this is due to their low fat content), and they are certainly less sweet than anything you’d find in a bakery.

If you are not particular about your muffin texture and are looking for a muffin option that’s tasty, easy to make, and healthy, (or if you need Gluten Free Muffins), these banana oatmeal muffins are THE ONE.

How to Make Banana Oatmeal Muffins

These healthy, gluten-free banana oatmeal muffins use basic ingredients that you probably have on hand right now, all whizzed up in the blender.

They are ultra-moist, healthy, and wholesome.

The Ingredients

• Bananas. Those brown bananas may have been shunned from topping your Steel Cut Oats, but they were destined for banana oatmeal muffin (or Healthy Banana Bread) greatness. No need for mashed bananas, the blender does it all.
• Oats. My healthy, gluten-free, and fiber-filled swap for flour. The blender does all the work grinding the oats into coarse oat flour (as seen in Healthy Oatmeal Muffins and Banana Oatmeal Pancakes). Old fashioned rolled oats and quick oats both work here. Do not use steel cut oats, which won’t soften or blend (save those for Overnight Steel Cut Oats instead).
• Greek Yogurt. Keep these muffins low in fat and high in moisture while also packing in a little protein.
• Chocolate Chips. Of course, chocolate chips are always delicious!

• Eggs. Add just enough fat to keep these muffins soft and moist and provide the batter with essential structure.
• Honey. Naturally sweetens the muffins and infuses them with a light honey flavor.
• Vanilla Extract. Throwing in a teaspoon vanilla extract is never a bad idea for any baked good.
• Baking Powder + Baking Soda. Act as leaveners to help the muffins rise.

The Directions

1. Place all of the ingredients (other than mix-ins) into the blender.

2. Blend until smooth.

3. Stir in any mix-ins.

4. Transfer to a greased standard-size muffin tin and sprinkle on any toppings.

5. Bake banana oatmeal muffins at 400 degrees F until golden and toothpick comes out clean when inserted into the center. Remove, let cool, and ENJOY!

Storage Tips

• To Store. Place muffins in a paper towel-lined, airtight container and store at room temperature on counter for up to 4 days.
• To Freeze. Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.

What to Serve with Banana Oatmeal Muffins

These banana oatmeal muffins are a healthy snack for toddlers and adults alike (and everyone in between). For a full breakfast, here are a few ideas of what to serve with banana oatmeal muffins.

• Smoothie. Like superpowers in a cup, this Green Smoothie will start your day off strong.
• Smoothie Bowl. A fun variation on a smoothie, it is sprinkled with favorite toppings and then scooped with a spoon, rather than sipped through a straw.
• Eggs. For more of a protein punch, pair your muffins with Egg White Frittata or Instant Pot Boiled Eggs.

Recommended Tools to Make Banana Oatmeal Muffins

• Blender. It’s much more affordable than many high-powered blenders and purées even thick smoothies (and muffins!) quickly and easily.
• Muffin Pan. It’s durable, easy to clean, and comes with a lid so that you can easily transport the muffins too. If you don’t need a lid, this muffin pan is top-notch.
• Measuring Cups. These heavy-duty measuring cups clean beautifully and store easily with their magnetic handles.

So, bust out your blender. It’s time to find out what this flourless banana oatmeal muffins fervor is all about.

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Banana Oatmeal Muffins

With no flour, no butter, and no oil, these blender banana oatmeal muffins with chocolate chips are moist, healthy, gluten free, and tasty!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 158kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups old fashioned rolled oats quick cooking or old fashioned
• 2 large bananas very ripe
• 2 large eggs
• 1 cup plain nonfat Greek yogurt
• 2 to 3 tablespoons honey (you may adjust the amount to suit your preferences for sweetness)
• 1 1/2 teaspoons baking powder I prefer aluminum free
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt
• Up to 1/2 cup mix-ins: chocolate chips mini or regular, chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Instructions

• Preheat the oven to 400°F. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.
• Place all of the ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely; about 3 minutes.
  
• By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
  
• Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired.
  
• Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but still taste delicious. Remove from the pan and enjoy!
  

Video

Notes

• TO STORE: Place muffins in a paper towel-lined storage container and store at room temperature for up to 4 days. Don’t miss my How to Store Muffins for more tips.
• TO FREEZE: Wrap muffins individually in plastic wrap and place them in an airtight freezer-safe storage container for up to 2 months.

Nutrition

Serving: 1muffin with mini chocolate chips | Calories: 158kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Potassium: 220mg | Fiber: 2g | Sugar: 15g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

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Meet the best Zucchini Muffins, ready to fill up adults and toddlers alike! Made with just-the-right amount of zucchini and warmly spiced with cinnamon, these zucchini muffins are nutritious, scrumptious, and mega moist. They’ll brighten up your mornings (and snacks too!).

Made with simple, wholesome ingredients like yogurt, pure maple syrup (and of course, zucchini!), these zucchini muffins wear no mask.

Like all of my dozens (and dozens!) of healthy muffin recipes, they are full of whole ingredients, taste tender and flavorful, and are a delight!

I’ve baked A LOT of zucchini muffins and breads over the years. You can find one for every craving.

• For an extra healthy zucchini muffin variation, check out Healthy Zucchini Muffins with Chocolate Chips, which are sweetened with honey, brown sugar, and mashed banana.
• Up the chocolate factor with these Chocolate Zucchini Muffins.
• For a little flavor and texture twist, make Zucchini Carrot Muffins.
• We all know and love classic Zucchini Banana Bread.

When you want a CLASSIC, perfect zucchini muffin, however, this recipe is the best!

Tips for the Best Zucchini Muffins

• Use the Best Tool for Grating. For shredding zucchini, a sharp a box grater like this one or a coarse plane-style grater like this one is the ticket.
• Dry Your Zucchini. Zucchini naturally has quite a bit of moisture. Squeeze out as much liquid as possible by squeezing the shredded zucchini between a kitchen towel lined with paper towels. If this step is skipped, the muffins will be wet mush.
• Let Batter Rest. When working with whole wheat flour in particular, if time allows, let the batter rest for 30 minutes prior to scoping into the muffin tin and baking. This lets the gluten in the flour relax, resulting in a more tender muffin with a higher rise.
• Don’t Overbake. We all know the “clean toothpick” test, but I additionally like to check for doneness by gently pushing down on the top of the muffin with a finger. If it springs back up, it’s done. Also, watch the edges to be sure they are not overbrowned.

How to Make Zucchini Muffins

This healthy zucchini muffin recipe is easy!

Once you’re past the shredding and squeezing of zucchini, they whisk together quickly. No mixer required!

The Ingredients

• Zucchini. These muffins contain an entire zucchini! Zucchini is so much more than a carbohydrates substitute (like with Zucchini Lasagna or Zucchini Enchiladas). It is mild but delicious, and full of nutrients like vitamin C and potassium.
• Whole Wheat Flour. I’m a big fan of substituting whole wheat flour for all purpose flour in quick breads and muffins. This nearly undetectable swap adds fiber and protein to the muffins, keeping you fuller longer.
• Canola Oil. It makes the muffins ultra moist and its neutral flavor allows the other ingredient to shine (plus, unlike butter it’s ready to use right out of the pantry, making these muffins extra quick and easy).
• Greek Yogurt. Greek yogurt steps in to substitute some of the fat typically in muffins, adding moisture.
• Maple Syrup + Brown Sugar. These muffins are almost 100% maple syrup; you need just 2 tablespoons of brown sugar to round out their flavor (they were missing something without it).
• Eggs. If you remember, pull your eggs out of the refrigerator before baking so they can come to room temperature and best combine with the other ingredients. (And if you forget, place them in a bowl of room temperature warm water for about 10 minutes. It helps!).
• Vanilla Extract. Pure vanilla extract is the must for just about any baked good in my book. It adds a depth of flavor and makes them taste extra homemade.
• Cinnamon. The secret ingredient for a warm and comforting-tasting muffin. Additional warm spices like a pinch of nutmeg or ginger would also be lovely.
• Baking Powder. Not to be confused with baking soda.
• Salt. A quarter teaspoon salt sharpens the flavors.

The Directions

1. Grate zucchini and squeeze out moisture.

2. In a large bowl, whisk together the wet ingredients.

3. In a separate bowl, whisk together the dry ingredients.

4. Pour the dry ingredients into the wet ingredients and stir until just blended. Let batter rest for 30 minutes (it’s worth it!).

5. In a pan prepared with muffin liners or cooking spray, bake zucchini muffins at 425 degrees F for 5 minutes, then reduce temperature to 350 degrees F and continue baking for an additional 15 to 18 minutes.

6. Let the zucchini muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. ENJOY!

Zucchini Muffin Mix Ins

One of the many things I love about muffins is their versatility. Try adding up to 1/2 cup of any of these mix-ins, or a combination.

• Chocolate. Use mini or regular chocolate chips; they go with the zucchini nicely. You know I’m going to say dark chocolate is the best.
• Blueberries. Fresh or frozen blueberries (no need to thaw!) can be mixed into easy zucchini muffins. To keep blueberries from sinking to the bottom of the batter, first toss in a bit of flour. See my Blueberry Zucchini Bread for a loaf version.
• Nuts. Nuts add a nice crunch and warmth to the zucchini muffins. Walnuts or pecans would be delicious. Toast and chop them prior to adding to the batter for maximum flavor.

Storage Tips

• To Store. Store muffins in a paper towel-lined airtight container at room temperature for up to 4 days.
• To Freeze. Individually wrap each muffin in plastic, then place in a ziptop bag in freezer for up to 2 months.

What to Serve with Zucchini Muffins

These zucchini muffins would make a lovely addition to your next breakfast or brunch spread, or popped alone as a mid-day snack.

• Fruit Salad
• Easy Quiche Recipe
• Baked Bacon in the Oven

Recommended Tools to Make this Recipe

• Muffin Pan. If you don’t need the lid, this one is fabulous.
• Batter Scoop. For big, beautiful muffin tops and evenly-proportioned muffins.
• Grater. Grates zucchini mess-free and with ease.

Zucchini muffins taste fantastic, and you are going to feel fantastic after you eat one (and maybe even better after two!).

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Zucchini Muffins

The BEST zucchini muffins! Super easy and moist with beautiful domed tops and the perfect amount of warm spice. Delicious and healthy.

Course Breakfast, brunch, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Rest 30 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 12 muffins

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 medium unpeeled zucchini about 10 ounces; 2 cups once shredded
• 1/3 cup canola oil
• 2/3 cup nonfat plain Greek yogurt
• 1/2 cup pure maple syrup
• 2 tablespoons packed light or dark brown sugar
• 2 large eggs at room temperature
• 2 teaspoons pure vanilla extract
• 1 3/4 cups white whole wheat flour or a blend of regular whole wheat flour and all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt

Instructions

• Trim off the ends of the zucchini, then grate. Squeeze out the excess water: place a kitchen towel on the counter, top it with a few paper towels, then place the grated zucchini in the center. Wrap the towels up and around the zucchini, then thoroughly squeeze it over the sink (or over a bowl) to remove as much moisture as possible. Repeat a second time, replacing the paper towels.
  
• In a large mixing bowl, place the squeezed zucchini, oil, yogurt, maple syrup, brown sugar, eggs, and vanilla. Whisk until combined.
  
• In a separate medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
  
• Pour the dry ingredients into the bowl with wet ingredients, with a wooden spoon or rubber spatula, stir by hand just until they are blended. Do not over mix.
  
• Allow the batter to rest at room temperature for 30 minutes (this allows the dry and wet ingredients to better incorporate, will result in muffins with a higher rise in the oven and allows the gluten in the flour to relax so you have a more tender muffin). Meanwhile, place a rack in the center of your oven and preheat to 425°F . Line a 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
• Once the batter has rested, give it one big, gentle stir, then scoop into the prepared muffin cups, dividing evenly between each (the cups will be about three-fourths or so of the way full).
  
• Bake the zucchini muffins for 5 minutes at 425°F, then without opening the oven, reduce the temperature to 350°F and continue baking for an additional 15 to 18 minutes, until the tops of the muffins are risen and domed and a toothpick inserted in the center of a muffin comes out clean.
  
• Let the muffins cool in the pan for 5 minutes in the pan, then gently transfer to a wire rack to cool completely…or enjoy them warm immediately (who could blame you?!).

Notes

• TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
• TO FREEZE: Individually wrap each muffin in plastic, place in a ziptop bag, and freeze for up to 2 months.
• See post How to Store Muffins.

Nutrition

Serving: 1 muffin | Calories: 180kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 28mg | Potassium: 207mg | Fiber: 2g | Sugar: 11g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

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Made with canned chickpeas, peanut butter, pure maple syrup, and chocolate chips, this easy Chickpea Cookie Dough is healthy, adaptable to different diets, and, most importantly, legitimately tastes like actual cookie dough!

You’ll have to trust me when I say this edible chickpea cookie dough does not taste like beans (nor do these Black Bean Brownies and Chickpea Blondies!).

Thanks to the natural sweetness of maple syrup, the nuttiness of creamy peanut butter, and a generous sprinkle of cinnamon and chocolate chips, nobody (not even your picky toddler) will ever know that this sweet treat is actually good for them (just like my favorite Sweet Potato Cookies)!

Get your spoon ready because this “faux dough” is chocolate-chip-cookie-licious!

Why I Love This Chickpea Cookie Dough

I have a few edible cookie dough recipes on my site already, but this chickpea cookie dough stands out for a number of reasons. 

• Accessible Ingredients. No crazy ingredients here. In fact, you probably have everything you need in your pantry already. (You probably have all the ingredients to make these Healthy Brownies too, just sayin’.)
• Speedy Preparation. Simply toss the ingredients into your food processor. In just a few minutes, you’re ready to dive in. (Same applies to this Chocolate Hummus.)
• Legitimately Delicious. Yes, chickpea cookie dough tastes good! The garbanzo flavor is very mild and almost imperceptible to anyone snacking on it.

Added bonus? This recipe is super adaptable to a wide range of dietary needs.

Those who are looking for a cookie dough that can be nut-free, egg-free, dairy-free, gluten-free, and/or vegan need not look any further!

How to Make Chickpea Cookie Dough

As mentioned, this chickpea cookie dough uses common pantry ingredients.

Here’s what you need to make it, as well as a few substitution ideas.

The Ingredients

• Chickpeas. An ultra-easy, creamy, and sneakily healthy way to enjoy cookie dough flavor! Chickpeas are high in filling protein and fiber, so this cookie dough can satisfy your hunger and your sweet tooth cravings.

• Creamy Peanut Butter. Like in Peanut Butter Protein Balls, the peanut butter adds rich, delicious flavor and creaminess. Any nut butter will work here, and I think an almond chickpea cookie dough with almond butter would be tasty.
• Rolled Oats. Using oats instead of flour makes this recipe safe for raw consumption and brings added health benefits. Oats are packed with fiber, protein, iron, and antioxidants.

• Cinnamon + Vanilla. A dash of cinnamon livens up the flavor, and the vanilla pairs beautifully with all the other ingredients.
• Maple Syrup. Perfect for bringing natural sweetness to the chickpea cookie dough and keeping it vegan. Add a little or a lot to reach your desired sweetness.

• Chocolate Chips. The essential. Need more? You’ll love this Edible Cookie Dough.
• Baking Powder. If baking the cookie dough into cookies (directions below), the baking powder helps the chickpea cookies rise. I also find that adding it makes the recipe taste more like actual cookie dough.

The Directions

1. Add all the ingredients except the chocolate chips to a food processor.

2. Process until smooth and creamy. Taste and adjust sweetness as needed.
3. Transfer the mixture to a bowl and fold in the chocolate chips. Serve immediately or bake as cookies (see directions below). ENJOY!

Chickpea Cookie Dough Recipe Variations

• To Make Nut Free. Swap the nut butter for sunflower seed butter; you also could try swapping it for Greek yogurt or unsweetened applesauce.
• To Make Without Oats (Grain Free). Check out my No Bake Protein Balls, which use coconut flour and taste like cookie dough. You could experiment with ground flaxseeds and almond flour as well.
• To Make Gluten Free. Be sure to use certified gluten-free rolled oats or use one of the “oat free” substitutions above.
• To Make Chickpea Cookie Dough Balls. Simply scoop and roll the dough into balls of your desired size. Store in the refrigerator (or freezer!) and munch as desired.
• To Make a Healthy Cookie Dough Dip with Chickpeas. Add 2 tablespoons almond milk to the food processor with the other ingredients; continue adding milk, a few teaspoons at a time, until the cookie dough reaches a smooth, thick, yet “dippable” consistency. Serve with pretzels, graham crackers, apple slices, vanilla wafer cookies, or any of your other favorite dessert dippers.

Storage Tips

• To Store. Cover the chickpea cookie dough, and store it in the refrigerator for up to 5 days.
• To Freeze Chickpea Cookie Dough. Thankfully, you can freeze chickpea cookie dough! For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. Store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, and give it a good stir before serving.
• To Freeze Unbaked Chickpea Cookies. You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are frozen solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed.

Recommended Tools to Make This Recipe

• Mixing Bowls. These are ideal for preparing and storing the chickpea cookie dough.
• Batter Scoop. If you decide to make these into cookies, this tool is perfect for portioning the dough.
• Food Processor. I’ve had this one for years, and it still works great!

More No Bake Desserts to Enjoy

• No-Bake Cookies. Looking for edible cookie dough that takes the form of an actual cookie? Try my Healthy No Bake Cookies and Quinoa Cookies.
• No-Bake Bars. These Vegan Cookie Dough Bars with Chocolate Chips and No Bake Granola Bars always get rave reviews from anyone who tries them.
• No-Bake Balls. For a grab-and-go treat that requires ZERO baking, try my Chocolate Peanut Butter Protein Balls or Ginger Cookie Healthy Energy Balls.
• No-Bake Candies. Love chocolate but not interested in baking? These Red Wine Truffles and Bourbon Balls are calling your name.

Master your sweet tooth with this master of dessert disguise.

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Chickpea Cookie Dough

How to make the best healthy chickpea cookie dough that can be vegan, gluten free, nut free, and/or dairy free. Made without eggs!

Course Dessert

Cuisine American

Prep Time 4 minutes minutes

Cook Time 6 minutes minutes

Total Time 10 minutes minutes

Servings 14 servings

Calories 101kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 15-ounce can reduced sodium chickpeas rinsed and drained (or white beans or 1 ½ cups cooked chickpeas or cooked white beans)
• 1/4 cup creamy peanut butter or nut butter of choice to make nut free, see blog post above for suggestions
• 1/4 cup rolled oats or quick cooking oats to make without oats/grain free, see blog post above for suggestions
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 cup pure maple syrup plus additional to taste
• 1 tablespoon pure vanilla extract
• 1/3 cup dark chocolate chips or mini chocolate chips

Instructions

• To the bowl of a food processor fitted with a steel blade, add all of the ingredients in the order listed, except for the chocolate chips: the chickpeas, peanut butter, oats, baking powder, cinnamon, salt, maple syrup, and vanilla. Process until smooth, creamy, and completely combined. Stop and scrape down the bowl several times as needed. Depending upon your food processor, this may take several minutes and several scrape downs. Taste the “dough.” If you’d like it sweeter, add additional maple syrup 1 teaspoon at a time, until it is as sweet as you like.
  
• Transfer the dough to a mixing bowl and fold in the chocolate chips (You also can attempt to mix them directly in the food processor bowl, but I find using a separate bowl is easier and more effective in the end). Enjoy immediately or transfer to an airtight container and refrigerate until ready to serve. You can also bake the dough as cookies. See blog post above.
  

Notes

• TO STORE: Cover the chickpea cookie dough, and store it in the refrigerator for up to 5 days. 
• TO FREEZE DOUGH: For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. You can store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then give it a good stir before serving. 
• TO FREEZE UNBAKED COOKIES: You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed. 
• TO MAKE NUT/GRAIN FREE: See blog post above for tips to make without nut butter and to make grain free.
• TO MAKE COOKIES: This recipe can also be baked as 14 cookies; see blog post above for directions.

Nutrition

Serving: 1(of 14); 2 tablespoons dough or 1 cookie | Calories: 101kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Potassium: 126mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5IU | Calcium: 36mg | Iron: 1mg

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Don’t miss these other stealthy, healthy dessert recipes:

Brownies

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When it comes to all-around baked good performance, it’s hard to beat Cornbread Muffins. Moist, fluffy, and made with healthy ingredients, these easy cornbread muffins are appropriate for any and all times of day.

Mega-moist (far from your average crumbly cornbread muffin), and made with better-for-you ingredients, these Southern cornbread muffins are a twist on my mother’s classic cornbread batter.

The best part? You can enjoy them in both sweet and savory applications.

Dunk one with a bowl of Vegetarian Chili or enjoy it drizzled with honey beside a scoop of vanilla Greek yogurt.

(I bet they’d even double as an unconventional base for this Peach Shortcake recipe.)

No matter how you choose to gobble up these muffins, they’re sure to become an instant hit with your friends and family.

Plus, they’re so simple to make, you don’t need a box!

How to Make Cornbread Muffins

This deceptively healthy and easy cornbread muffin recipe is a smart, tasty way to begin (or end) your day.

Like many of my favorite healthy muffin recipes, they use simple swaps to up the nutritional value, without compromising flavor or moisture texture.

These cornbread muffins are sweet but only subtly so.

You can smear one with Strawberry Chia Jam for breakfast, then enjoy another at lunch beside a bowl of Healthy Turkey Chili.

If you’d like 100% savory cornbread muffins, I suggest baking this Mexican Cornbread in a muffin pan.

The Ingredient

• Cornmeal. Lends these wholesome cornbread muffins their quintessential flavor and the special texture that makes them soft on the inside and slightly crisp on the outside.

• Flour. A 50/50 blend of all purpose and whole wheat pastry flour is the perfect combination of fluffy and nutritious.

• Sugar. Sweetens the muffins a touch and improves the tenderness of the crumb. (And yes, I like sugar or honey in my cornbread! Don’t object until you taste one.)
• Applesauce. Adds moisture to the muffins without extra fat (just like in these Applesauce Muffins).
• Baking Powder. Our leavening agent that gives these southern cornbread muffins their perfect rise.

• Eggs. Our star muffin binder.
• Butter. For moisture, softness, and classic butter taste baked right into every bite. We are using melted butter that has been cooled.
• Skim Milk. I decided to skip the buttermilk (and save it for these Buttermilk Blueberry Muffins) and sour cream and reached for skim milk to make these cornbread muffins healthy.

The Directions

1. Combine the dry ingredients. Set aside.

2. In a separate bowl, whisk together the wet ingredients.

3. Pour the wet ingredients into the dry ingredients, and stir to combine. Do not over mix.
4. Let the batter rest at room temperature for 20 minutes.

5. Spoon the batter into prepared muffin cups, filling each well to the top.
6. Bake cornbread muffins at 350 degrees F for 23 to 25 minutes, until the tops are lightly crisp and golden brown. ENJOY!

Recipe Variations

This old-fashioned cornbread muffin recipe is the perfect base for corn muffin creativity. Here are a few of my favorites:

• Blueberry Cornbread Muffins. Add 3/4 fresh or frozen blueberries to the batter (if using frozen, no need to thaw first).
• Jalapeno-Cheddar Cornbread Muffins. Add 1/4 cup diced fresh jalapeno and 1/2 cup shredded extra-sharp cheddar cheese to the finished batter (or bake this cheesy Jalapeno Cornbread or Mexican Cornbread in a muffin panin a muffin pan).
• Jam-Stuffed Cornbread Muffins. After baking, fill each muffin with your favorite raspberry, blueberry, or strawberry jam. To do so, spoon 3/4 cup of seedless jam into a pastry bag fitted with a large round tip. Push the tip into the top of the muffin and squeeze 1-2 tablespoons of jam into the center, until you fear it may burst. YUM.

Storage Tips

• To Store. Leftover muffins will keep well in an airtight container at room temperature for up to 2 days.
• To Freeze. Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight, freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.

What to Serve with Cornbread Muffins

With breakfast, lunch, dinner, or a snack—anytime is a great time for a batch of healthy cornbread muffins.

• Breakfast. I love a good corn muffin in the morning with a smear of 3 Ingredient Strawberry Chia Jam, or served with Breakfast Tacos.
• Salads. Enjoy with a Taco Salad, Roasted Sweet Potato Quinoa Black Bean Salad, or BBQ Chicken Salad.
• Pulled Pork. Cornbread and Carnitas or Slow Cooker Pulled Pork are a dream team.
• Soups. Any soup, stew, or chili with some south-of-the-border flair is natural pairing for cornbread muffins. Try Green Chili, Chicken Tortilla Soup, or Chile Verde Pork.
• Main Dishes. Chow down on these muffins alongside Taco Pasta, Zucchini Enchiladas, or my favorite Crockpot Ribs.

Recommended Tools to Make this Recipe

• Muffin Tin. This standard 12-cup muffin tin is my go-to for baking muffins and cupcakes every time.
• Mixing Bowls. I love this nested glass mixing bowl set because it saves precious cupboard space.
• Wooden Spoons. To prevent overmixing the batter, I typically prefer to mix by hand rather than using a mixer when making muffin recipes.

The Best Muffin Tin

The nonstick material in these tins makes removing the muffins a breeze and also browns evenly!

Get on AMazon

A muffin you can enjoy for breakfast, lunch, dinner AND dessert? Sign me up!

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Cornbread Muffins

The BEST cornbread muffins recipe. These healthy cornbread muffins are fluffy, moist, and tender. Made with whole wheat flour!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 252kcal

Author Erin Clarke / Well Plated

Ingredients

For the Corn Muffins

• 1 cup yellow cornmeal (suggested: medium grind, but do not use coarse)
• 1 1/2 cups whole wheat pastry flour or white whole wheat flour
• 1 1/2 cups all-purpose flour
• 2 tablespoons baking powder
• 1/2 cup granulated sugar
• 1 1/2 teaspoons kosher salt
• 2 large eggs at room temperature
• 1/2 cup unsweetened applesauce
• 1/4 cup unsalted butter melted and cooled
• 1 1/2 cups skim milk

Instructions

• In a large mixing bowl, combine the cornmeal, whole wheat pastry flour, all-purpose flour, baking powder, sugar and salt in a large bowl. In a separate bowl, mix together the milk, eggs, applesauce, and melted, cooled butter.
  
• Slowly pour the wet ingredients into the dry ingredients, and stir with a wooden spoon, until they are just blended. Do not over mix. Allow the mixture to rest at room temperature for 20 minutes.
  
• Meanwhile, preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. Spoon the batter into the tin, filling each one just to the top.
  
• Bake the corn muffins for 23-25 minutes, until the tops are lightly crisp and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then gently transfer to a wire rack to cool completely…or enjoy them warm right away.

Notes

• RECIPE VARIATION: I originally shared this muffin recipe with a jam filling. After the muffins cool, spoon 3/4 cup seedless raspberry preserves into a pastry bag fitted with a large round tip. Push the tip into the top of the muffin and squeeze 1-2 tablespoons of jam into the center, until you fear it may burst. Repeat for each muffin.
• TO STORE: Leftover muffins will keep well in an airtight container at room temperature for up to 2 days.
• TO FREEZE: Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.

Nutrition

Serving: 1(of 12) | Calories: 252kcal | Carbohydrates: 44g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Potassium: 386mg | Fiber: 3g | Sugar: 11g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg

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Making stealthy healthy muffins is a passion of mine. Here are more of my favorite healthy muffin recipes:

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Healthy Chocolate Muffins

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“Spread the love” is going literal (and deliciously snackable!) with this Chocolate Hummus. Sound odd? Stay with me here. It’s thick and creamy, lightly sweet, and made for dipping with fruit, pretzels, graham crackers, or my preferred consumption method: from the bowl with a spoon.

My first chocolate hummus experience was at a friend’s house.

She’d bought a container of Trader Joe’s chocolate hummus (apparently, it has a bit of a cult following), and I took a tiny bite out of pure curiosity.

My verdict was a progressive one.

• First, it tasted different (like Avocado Brownies), but not in a bad way.
• Then it was quite enjoyable.
• Then I started piling it onto my plate with what would probably be regarded as bad manners.

Basically, I was hooked from that moment onward and knew I needed to create a homemade chocolate hummus recipe ASAP.

About Chocolate Hummus

If you’re new to the chocolate hummus game, you may be wondering when and how to serve chocolate hummus.

You can serve it as an appetizer with fruit and pretzels, or as a dessert with graham crackers or shortbread cookies.

I especially love to bring it to parties because it’s unique and unexpected (like my favorite Edamame Hummus).

Another reason I love to bring this recipe to parties: chocolate hummus is healthy for you overall, especially when compared to other typical party dishes.

• Chickpeas are high in fiber and protein, and they contain several vitamins and minerals.
• Tahini offers tons of vitamins, minerals, and antioxidants.
• Maple syrup sweetens the hummus naturally, and it also offers tons of antioxidants.
• What you serve chocolate hummus with makes it healthy, too, especially if you add fruit.

This recipe is a nice way to sneak a healthy option into any spread (as are these Sweet Potato Brownies). It’s also naturally vegan, gluten-free, and dairy-free.

How to Make Chocolate Hummus

Unbeknownst to those at your table, this creamy and healthy chocolate hummus recipe isn’t just loaded with plenty of chocolate flavor but PACKED with protein, fiber, and the natural sweetness of maple syrup.

Fool them next with this healthy Avocado Chocolate Mousse.

The Ingredients

• Chickpeas. The key to the creamy texture and richness. Choose low-sodium canned chickpeas or cooked garbanzo beans for this hummus. For another chickpea dessert, try these Chickpea Blondies.
• Cocoa Powder. The main event for scrumptious chocolatey goodness!
• Tahini. Deliciously savory and creamy. Depending on which grocery store you visit, tahini can be located in a couple of different places. Most often, you will find it near the nut butter or in the international/ethnic aisle.

• Maple Syrup. For natural sweetness! You can easily adjust the amount to suit your tastes. If you don’t need the chocolate hummus vegan, you can use honey.
• Espresso Powder. This is my secret to intensifying the chocolate flavor of any recipe. It’s optional, but if you are a serious dark chocolate lover, I highly recommend it.
• Vanilla. Vanilla + chocolate = dream team!

The Directions

1. Add the tahini and cocoa powder to the bowl of a food processor. Drizzle hot water over the cocoa, then puree it until smooth. Pour in the maple syrup and puree again.
2. Add the remaining ingredients, and puree once more. If needed, adjust the sweetness and consistency to your tastes.
3. Serve the hummus in a bowl with dippers of choice. ENJOY!

Storage Tips

• To Store. Place leftover hummus in an airtight storage container in the refrigerator for up to 10 days.
• To Freeze. Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well.

What to Serve with Chocolate Hummus

Round out your appetizer spread with more of these dippable delights.

Dips

Roasted Red Pepper Dip

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7 Layer Taco Dip

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Greek Layer Dip

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Recommended Tools to Make This Recipe

• Food Processor. For perfectly smooth and creamy hummus.
• High-Powered Blender. If you don’t have a food processor, you could also try using a quality blender instead.
• Measuring Spoons. Double-sided measuring spoons = less dishes to wash.

Be the cool kid at your next gathering who brings the chocolate hummus.

No one has to know it’s healthy chocolate ;)

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Chocolate Hummus

This healthy chocolate hummus recipe is made entirely in a food processor. A vegan, gluten free, and dairy free snack for chocolate lovers.

Course Appetizer, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 143kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/4 cup tahini
• 1/3 cup cocoa powder plus 1 tablespoon
• 2 tablespoons hot water plus additional as needed
• 6 tablespoons maple syrup plus additional to taste
• 15 ounces low sodium chickpeas rinsed and drained, or 1 1/2 cups cooked garbanzo beans (1 can)
• 1/2 teaspoon instant espresso powder optional; will yield a more intense chocolate flavor
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• For serving: pretzels strawberries, sliced green apple, dried apricots, banana chips, grapes

Instructions

• To the bowl of a food processor fitted with a steel blade, add the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree until smooth.
  
• Pour in the maple syrup. Puree again, then scrape down the bowl.
• Add the chickpeas, espresso powder, vanilla, and salt. Puree for 3 to 4 minutes, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup if you’d like the hummus sweeter. Once you have it as sweet as you like, if it is thicker than you would like, blend in an additional 1 to 2 tablespoons water. It should be thick and creamy, but still “dippable.”
  
• Transfer the hummus to a serving bowl. Serve with dippers of choice and dive in!
  

Notes

• TO STORE: Place in an airtight storage container in the refrigerator for up to 10 days.
• TO FREEZE: Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well. 

Nutrition

Serving: 1(of 8), about 1/4 cup | Calories: 143kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Potassium: 199mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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