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Banana Oatmeal Muffins

These Banana Oatmeal Muffins are a delicious and healthy treat, packed with nutrients and fiber, 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: 120
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 2 pieces ripe bananas, mashed Make sure your bananas are very ripe for the best flavor and sweetness.
  • 1 cup rolled oats Use gluten-free oats for a gluten-free version.
  • 1/4 cup maple syrup (optional) For extra sweetness, you can add more or use honey or agave syrup.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon Don't skip the cinnamon for added flavor.
  • 1/4 cup milk (or dairy-free alternative) Use a dairy-free milk for a vegan version.
  • 1/4 cup melted coconut oil (or butter) Applesauce can be used as a lower-fat alternative.
  • 1/2 teaspoon vanilla extract
Optional Add-ins
  • 1/2 cup chocolate chips, blueberries, or nuts Feel free to customize with your favorite add-ins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
  2. In a large bowl, combine the mashed bananas, oats, maple syrup, baking powder, baking soda, salt, cinnamon, milk, melted coconut oil, and vanilla extract. Mix until well combined.
  3. If desired, fold in any optional add-ins like chocolate chips or blueberries.
  4. Divide the muffin batter evenly among the muffin cups, filling them about 2/3 full.
Baking
  1. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 4gSodium: 150mgFiber: 2gSugar: 5g

Notes

Serve warm or at room temperature; they pair well with milk or tea, and nut butter adds flavor and nutrition. Store in an airtight container for up to three days, refrigerate for about a week, or freeze for up to three months. Thaw at room temperature or microwave for a few seconds.

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