Soft, banana-heavy oat muffins with toasted walnuts. They freeze well, reheat fast and make a more interesting grab-and-go breakfast than a couple hard boiled eggs. I like that the oats retain most of their texture.

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6 very ripe bananas (yellow bananas cost you both sweetness and banana flavor because the starch has yet to convert to sugar)

4 large eggs

⅔ c unsalted butter, melted

½ c plain Greek yogurt or sour cream

1 c packed brown sugar

2 tsp vanilla extract

2 c all purpose flour

2 c old fashioned rolled oats

2 tsp baking soda

2 teaspoons baking powder

2 tsp ground cinnamon

1 tsp kosher salt

1½ cups chopped walnuts (toasted, if you want), plus more for topping (optional)

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1. Heat the oven to 350°F/175°C. Grease or line two 12-cup muffin tins. I prefer to line them with the parchment ones.

2. Mash the bananas in a large bowl until mostly smooth.

3. Whisk in eggs, melted butter, Greek yogurt or sour cream, brown sugar, and vanilla.

4. Add flour, oats, baking soda, baking powder, cinnamon, and salt. Fold just until no dry flour remains. Don't over-mix!

5. Carefully fold in the chopped walnuts.

6. Divide evenly among 24 muffin cups. Use an ice cream scoop. Sprinkle with extra walnut pieces, if using.

7. Bake 18-22 minutes, rotating once if needed, until the tops spring back and a tester comes out with moist crumbs. The centers should be about 200-205°F if you're the type to use a probe.

8. Cool - Rest in the tins for 5 minutes, then move to a rack and cool completely.

Storage & Reheating:

Store: Keep airtight at room temperature 2 days, refrigerate up to 4 days, or freeze individually up to 3 months.

Reheat: Microwave refrigerated muffins 15-20 seconds. From frozen, microwave 30-45 seconds or thaw overnight. I’m not going to lie to you, I usually eat them at room temp because warming them up is an extra step.

Tags: baking, banana, breakfast, freezer-meal, make-ahead, muffin, vegetarian

Bare Minimum - Substack (October 3, 2026)