Print

1 Smart Banana Oatmeal Muffins Recipe

banana oatmeal muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these soft, moist Banana Oatmeal Muffins using a simple one-bowl method. They are packed with wholesome ingredients perfect for a quick, healthy breakfast or an on-the-go snack. These muffins freeze well for easy meal prep.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup ripe mashed bananas (about 3 medium)
  • 1/4 cup pure maple syrup or honey
  • 1/4 cup melted coconut oil or vegetable oil
  • 2 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the rolled oats, baking soda, baking powder, cinnamon, and salt.
  3. Add the mashed bananas, maple syrup, oil, eggs, milk, and vanilla extract to the dry ingredients.
  4. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best natural sweetness and moisture.
  • For an extra boost, you can add 1/2 cup of chopped walnuts or chocolate chips to the batter.
  • These muffins store well in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
  • They freeze beautifully; wrap individually and freeze for up to 3 months. Thaw overnight or reheat briefly.

Nutrition

Find it online: https://savoryskies.com/banana-oatmeal-muffins-recipe/