I’ve been trying to find some alternatives to frozen pancakes and waffles for breakfast on school mornings. We’re always running late as it is…ever since I had kids, I’m perpetually 5 minutes late and it drives me nuts! Anyways, on non-school mornings, the kids usually eat oatmeal or eggs, but on school days, I have zero time to cook eggs or worse yet, sit there and feed oatmeal to my 14-month-old. No, I need finger food!

I know these aren’t the healthiest breakfast foods out there, but they’re not too bad either. I adapted this recipe a little from one I found on Bowl of Delicious. I used butter instead of coconut oil, although next time, I will use a mixture of the two. I added a bit of granulated sugar instead of using all honey. Next time, I may cut down on the sweetener altogether, depending on the sweetness of the berries. My blueberries were pretty tart this time, so it needed the sugar and honey.

These muffins get most of their sweetness from the bananas, so there’s not too much sweetener in them. I used white whole wheat flour, so that’s not too bad. The oats are a great addition, too. They make the muffins more filling, but they also add a bit of chewiness that is very welcome. They’ve kept very well, too. I made these on Tuesday, and we still ate them for breakfast this morning, and they were still nice and moist. They’re even good cold, which is how my children prefer their baked goods. They ate them without complaint, and asked for seconds. I can’t give a better endorsement than that! Give them a try and let me know how they turned out!


  • 1/2 cup butter, softened
  • 1/8 cup granulated sugar
  • 1/8 cup honey
  • 2 eggs
  • 1/2 cup vanilla Greek yogurt
  • 2 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon table salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups white whole wheat flour
  • 1 cup quick cooking oats (I’m sure old fashioned would work too)
  • 2 cups fresh blueberries
  • Turbinado sugar for garnish


  1. Line muffin tin with liners; preheat oven to 375.
  2. Cream together softened butter, granulated sugar, and honey.
  3. Add eggs and yogurt and mix on medium speed until completely combined.
  4. Add mashed bananas, vanilla extract, spices, baking powder, and baking soda until well combined.
  5. Add flour and oats and mix on low until just combined.
  6. Fold in blueberries with a rubber spatula.
  7. Fill muffin cups to the top (they don’t rise much.)
  8. Sprinkle with turbinado sugar (Unless you 3-year-old is helping you, in which case, dump a whole bunch of sugar on each muffin.)
  9. Bake at 375 for about 22 minutes or until tester comes out clean.