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Banana Oatmeal Muffins

Moist and flavorful muffins made with healthy ingredients like bananas and oats, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large ripe bananas, mashed Make sure they are very ripe for the best flavor and sweetness.
  • 1/2 cup milk Use non-dairy milk for a dairy-free option.
  • 1/4 cup maple syrup Can be substituted with honey if not vegan.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups rolled oats Use certified gluten-free oats for a gluten-free version.
  • 1 tablespoon baking powder Ensure it is gluten-free if necessary.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon Experiment with nutmeg or pumpkin spice for extra warmth.
  • 1/2 teaspoon salt
Optional Add-ins
  • 1/2 cup chocolate chips or blueberries Fold in if desired for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the mashed bananas, milk, maple syrup, and vanilla extract.
  3. Stir in the rolled oats, baking powder, baking soda, cinnamon, and salt until everything is combined.
  4. If desired, fold in chocolate chips or blueberries for extra flavor.
  5. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  2. Let them cool for a few minutes before removing from the pan.

Notes

These muffins can be served warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature when ready to eat. Make sure to use ripe bananas for the best flavor.