One-Bowl Healthy Banana Muffins



The sight of fully ripe bananas calls for baked banana goodness. So, I had to oblige when I saw a bunch of bananas in their full glory on the kitchen counter. This time, however, I wanted to try something different than banana bread. As heart-warming as a loaf of banana bread is, sometimes I am too lazy to slice it and then individually wrap each slice in cling wrap for breakfast on the go. Muffins, on the other hand, are easy-peasy for this lazy girl–especially if they require just one-bowl.

I used this recipe with a few tweaks of my own like switching to coconut oil and reducing the honey content. It turned out pretty darn good–the muffins were dense, hearty, and sufficiently sweet and moist from the honey and mashed bananas.

Serves 12


  • Wholewheat flour (2 cups)
  • Oats (1/4 cup)
  • Baking soda (1 tsp)
  • Cinnamon (1/2 tsp)
  • Sea salt (1/2 tsp)
  • Mashed bananas (3)
  • Eggs (2)
  • Organic honey (1/3 cup)
  • Cocount oil, melted (1/3 cup)
  • Fat-free milk (1/4 cup)
  • Vanilla extract (1 tsp)


  • Preheat oven to 350F/180C. Grease a muffin tin with coconut oil or line with liners.
  • In a large bowl, mix the mashed bananas, eggs, honey, coconut oil, milk, and vanilla extract.
  • Add flour, oats, baking soda, cinnamon, and salt to the bowl. Give it a good mix, but don’t over-mix. You could fold in chocolate chips, dried fruit, or nuts if your heart desires.
  • Divide the batter into 12 muffin moulds. You could sprinkle oats, cinnamon, and/or sugar on top if you want to be extra like yours truly.
  • Bake muffins for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

    banana muffins


Chia Pudding Breakfast

I am rather late to the chia pudding bandwagon, but I have to say that I am thoroughly enjoying this discovery for breakfasts. Last night, I decided to make some overnight chia pudding to take with me this morning. It literally takes two minutes to make and in the morning it is ready to be thrown into the bag before closing the door behind you.


Today when I posted this picture of my chia pudding in my insta story, I received a ton of messages asking for the recipe of the pudding. I honestly was not anticipating this much interest that is why I did not take blog-worthy pictures of the recipe with my DSLR. So, I am just going to share the pictures I took from my iPhone 8 plus this morning—they are not too bad either, and it is the taste that counts, right?

Let’s keep this post short and simple since it is Monday night, after all. On that Monday note, hope you all had a lovely start to the new week, and will try this chia pudding recipe as a breakfast option. The recipe includes how I make the base for the pudding. Read tips to learn more about customizing the puddings for variety. 🙂


  • Chia seeds (2tbsp)
  • Fat-free milk (1/2 cup)*
  • Vanilla essence (1tsp)
  • Maple syrup (1tsp)*


  • Combine all ingredients in a container and place in the refrigerator overnight or until chia seeds swell up (about four hours).


  • You could use any milk, including dairy and plant-based varieties.
  • Maple syrup was my choice, but you could use agave syrup or honey as well.
  • This chia pudding can be topped with any toppings of your choice. I used fresh banana and blueberry before, but this time I thawed ¼ cup frozen cranberries in the microwave for 1 minute and added them to the chia mixture before refrigerating it. Overnight, the juice from thawed cranberries released into the pudding making it extra delicious. You could try this with any kind of berries.

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Egg & Veggie Muffins

Muffin purists will likely roll their eyes over this recipe since it is a savoury take on the traditionally sweet muffins. But I promise these are worth a try, if not for their convenience and deliciousness then for their nutritional value (hello there, protein). If by the end of the post, I still have not convinced you that these Egg Muffins are worth trying, you could check out these one-bowl Carrot Cake and Oatmeal-Blueberry muffins I previously posted on the blog.

I do not remember when I first became acquainted with the idea of egg muffins, but it sure has been life changing. When I started working fulltime, I could no longer find the time to make a nice omelette or egg scramble in the morning. As much as I would like my mornings to be calm and peaceful like those morning routine videos on YouTube, reality is they are not. Consequently, I try to simplify as many of my morning tasks as possible, breakfast included.


If I anticipate my mornings to be rushed due to early meetings or travel then instead of prepping my usual smoothie bags, which would still need blending with milk, I prepare these egg muffins that I can grab and go without any fuss. These especially came in handy last week after my Nutribullet of two years decided to bid farewell. Sigh.

Besides their convenience and nutritional value, I also love these muffins for their versatility. You can choose whichever vegetable and cheese options your heart desires and the end result will still be delicious. You could also create a variety to choose from in the mornings–as a cheesy friend of mine used to say “variety is the spice of life.” I divided half of my batch into broccoli and cheddar and the other half into onion, bell pepper, and spinach. Yum, right?



Below is the recipe I follow to make 8 egg muffins. You can be as creative as you like with seasonings and stir-ins.


  • Organic eggs (6)
  • Fat-free milk, or any milk of your choice (1/4 cup/60ml)
  • Salt, black pepper, garlic powder (to taste)
  • Red bell pepper (1/2cup chopped)
  • Broccoli florets (1/2 cup)
  • Shallot (1 chopped)
  • Spinach (3/4 cup packed)
  • Cheddar (1/4 cup shredded)
  • Extra virgin olive oil (1tsp)


  • Preheat the oven to 375F/200C.
  • Beat the eggs together with milk until well-combined.
  • Season with salt, black pepper, and garlic powder. You could leave out the garlic powder, but I love a garlicky undertone in my eggs.
  • Grease 8 muffin moulds with oil.
  • Cover 2/3rd of the moulds with the veggie & cheese combo of your choice. I used broccoli and cheddar as one combination and the rest of veggies as another.
  • Pour the egg mixture in all 8 moulds. Try to keep it at the 2/3rd mark because the eggs will rise and fluff up.
  • Bake for 20 minutes in the pre-heated oven.

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