Banana Oat Chia Muffins

Long weekend means a road trip up the California coast to spend time with friends on the cliffs of Cambria. We’re taking off early so I wanted a breakfast snacky I could bring on the road and share around. Since I had some forgotten bananas looking lonely on the counter and I didn’t want to leave them to rot over the weekend, I decided a tasty and hearty banana muffin was the way to go!

Whether you’re heading out of town or staying in to enjoy the long weekend at home, these muffins are a perfect breakfast or midday treat. 🙂

Banana Oat Chia Muffins


  • 1/3 cup coconut oil (melted)
  • 1/2 cup brown sugar
  • 2 very ripe bananas, mashed
  • 1 tbsp maple syrup
  • 2 eggs
  • 1/4 cup almond milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup rolled oats
  • 2 cups whole wheat flour
  • 2 tbsp plain greek yogurt
  • 1 tbsp chia seeds


  1. Preheat oven to 325.
  2. Mix the coconut oil, brown sugar, and maple syrup in a large bowl. Add the mashed bananas and mix. Whisk in the eggs and almond milk – it is best if they’re not super cold because the coconut oil will clump up and harden. Add vanilla, baking soda, salt, and cinnamon. Stir in the whole wheat flour, rolled oats, greek yogurt and chia seeds until just combined.
  3. Grease a muffin tin with coconut oil or cooking spray – they can get stuck so make sure you oil it well OR you could use the little muffin tin liners.
  4. Evenly distribute the batter into 12 cups. Mine were filled almost to the top. I sprinkled with some extra oats so they didn’t look naked! 😉
  5. Pop into the oven for 25 minutes. Set the tin to cool on a wire rack or in a cooler area of the kitchen. After 30 minutes or so, use a knife to gently pop out the muffins, scraping around the edges if necessary!
  6. Let cool completely and then store in an airtight container for maximum freshness and deliciousness!

Enjoy your long weekend!



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