High-fiber muffins with oats & banana – meal prep breakfast

Make these high-fiber healthy banana muffins for breakfast this week! They’re made with oats and not flour, no sugar and they’re simple to meal prep. Also, don’t be confused: these might be brown, but they’re made with cinnamon, not chocolate. Because to us there’s nothing worse than banana with chocolate. We've tried this combination a few times and…not a fan, really. Banana and cinnamon though…oooh.

We made these for our mom, weeks ago, because she doesn’t have anything healthy to eat at work. She doesn’t take a lunch break, even though she’s her own boss. So by the end of the day, when she gets home: starving and eating whatever is around. We don’t want this to go on anymore so we decided to take whatever she had in her fridge and pantry, mix it all together and bake some muffins. They’re always simple to grab and go – solid for someone like our mom.

The other two reasons we wanted to bake these muffins:

1. We had some OLD bananas

2. We don’t have an oven at home.

Sad, but true. We bought a stove plate, because it was all we need – we don’t bake that much. But, what we didn’t realize when we got to our mom was how much we missed having an oven. So we baked.

Other than that, much like wine these banana muffins get better with time. At first we wasn’t a fan, we're not gonna lie. But after a few hours? Really good. After one day? Even better.

Now, let us manage your expectations real fast: these aren’t fluffy. We have no idea why, but they just aren’t. Maybe they’re not muffins then, maybe they’re cups? We don’t know, but are satisfying. Our mom enjoyed them, she actually ate 5 in one day, because she had them for breakfast AND lunch.

We'd usually have 2 of these for breakfast with some almond or peanut butter, or on their own, so this recipe would be enough for 3 days. Now let’s see how to make them.

How it comes together

These are simple.

Let’s start with preparing the main ingredients: bananas and oats. The first thing you do here is to mash the bananas with a fork good, until they kinda look like pudding.

And the other thing you’ll want to do is grind oats into flour – you can use a food processor or a nut/coffee grinder for this.

From then on, we depend only on machines. Put ALL the ingredients in a food processor and pulse until creamy, maybe with some oat chunks.

Now it’s time to take that mixture and divide it into muffin forms. We used silicone muffin cups, because we find them easier to work with.

Top with your favorite nuts or seeds. You can use anything – almonds, pecans, sunflower seeds, pumpkin seeds, maybe even dried bananas…we used walnuts on some of the muffins, on others nothing.

Bake for 30-40 minutes and let cool off for at least an hour.

Put them in the fridge, so they stay fresh longer.

And that is it, these muffins takes a little while, but aren’t difficult difficult to make.

We hope you enjoy this recipe, let us know if you have any questions!