Description
Delicious and versatile banana oatmeal muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/3 cup maple syrup (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup milk (or dairy alternative)
- 1/4 cup vegetable oil or melted coconut oil
- 1/2 teaspoon vanilla extract
- Optional add-ins: chocolate chips, blueberries
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix the wet ingredients: In a large bowl, combine the mashed bananas, maple syrup, milk, oil, and vanilla extract. Stir until well mixed.
- Add the dry ingredients: To the bowl, add the rolled oats, baking powder, baking soda, salt, and cinnamon. Gently stir until just combined – don’t overmix!
- Incorporate optional ingredients: If you’re using any add-ins like chocolate chips or blueberries, fold them into the batter now.
- Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake: Place the muffin tin in the oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, allow the muffins to cool for a few minutes before transferring them to a wire rack. Enjoy them warm, or store them for later!
Notes
Store muffins in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg