Banana Breakfast Cookies

20 minutes

super easy


A quick spin on classic banana bread for a more mobile and on the go healthy snack or breakfast

Banana breakfast cookies are the perfect way to start the day. Packed with the goodness of banana, oats, and nut butter, these wholesome cookies are sure to satisfy your sweet cravings. Also a great source of complex carbohydrates and fibre, they provide long-lasting energy that will fuel you throughout your day. Enjoy them as a snack or add them to your morning smoothie for an energizing boost!

They’re soft, chewy and resemble the ever loved muffin top! Enjoy warm with a touch of honey or a thin layer of grass-fed butter and as always, don’t be afraid to play and add in other ingredients like hemp seeds, chia seeds, protein powder, cacao, chocolate chips, other nuts etc!

Why You’ll Love It 

  • Everything is more fun in cookie form and these breakfast cookies are no exception; especially with kids 
  • Make them sweeter and more indulgent by adding cacao or chocolate chips 
  • It’s all pre-portioned, which makes it easier to eat, take with you on the go and relieves you of having to decide in the moment how much to have 

Recipe Cost Breakdown

      3 ripe bananas: $1.86

      ½ tsp vanilla extract: $0.62

      ¼ cup almond butter: $1.56

      ½ tsp cinnamon: $0.07

      1 ½ cup rolled oats: $ 1.02

      ⅓ cup coconut flakes: $0.31

      ¼ cup chopped walnuts: $0.71

      Total Cost: $8.15

What You’ll Need

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Adjust Servings
3 ripe bananas
½ tsp vanilla extract
¼ cup almond butter
½ tsp cinnamon
1 ½ cup rolled oats
⅓ cup coconut flakes
¼ cup chopped walnuts

Nutritional Information

347 Calories
18 g Total Fat
74 mg Sodium
46 g Total Carbs
5 g Fiber
20 g Sugar
7 g Protein



Preheat the oven to 350 degrees. Then, line a baking tray with parchment paper, lightly grease with oil and set aside.
Mark as complete

Next, in a large mixing bowl, add bananas and mash well with a fork. Add remaining ingredients and mix thoroughly until combined.
Mark as complete

Lightly grease an ice cream scooper or spoon to evenly portion out your cookies and transfer them to the baking tray. Flatten them slightly with the bottom of a lightly greased cup and then bake for 10-15 minutes though cook time will depend on size of your cookies.
Store in an airtight container for 2-3 days.
Mark as complete


Chickpea Salad


Peppermint Almond Milk

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