Banana Oatmeal Muffins

Why You’ll Love This Recipe

• Healthy and Filling: Made with oats and bananas, these muffins provide lasting energy and fiber.

• Naturally Sweetened: Uses ripe bananas to naturally sweeten the muffins, reducing the need for added sugar.

• Easy to Make: Simple ingredients and straightforward steps make this recipe approachable for all skill levels.

• Perfect for Meal Prep: Muffins store well and are convenient for grab-and-go breakfasts or snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 ripe bananas, mashed

• 1 cup rolled oats

• 1/2 cup whole wheat flour (or all-purpose flour)

• 1/4 cup brown sugar or maple syrup

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/3 cup plain yogurt or milk (dairy or plant-based)

• 1 large egg

• 1 teaspoon vanilla extract

• Optional: 1/2 cup chopped nuts or chocolate chips

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.

2. Mix Dry Ingredients: In a large bowl, combine oats, flour, baking powder, baking soda, cinnamon, and salt.

3. Combine Wet Ingredients: In another bowl, whisk together mashed bananas, brown sugar (or maple syrup), yogurt (or milk), egg, and vanilla extract.

4. Mix Together: Add the wet ingredients to the dry ingredients and stir just until combined. Fold in nuts or chocolate chips if using.

5. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

6. Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Add Fruits: Mix in blueberries, raisins, or diced apples for extra flavor and texture.

• Gluten-Free: Use gluten-free oats and flour alternatives.

• Vegan Option: Substitute the egg with a flax egg and use plant-based yogurt or milk.

• Spiced Up: Add nutmeg or ginger for a warm spice flavor.

Storage/Reheating

• Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days.

• Freezing: Freeze muffins in a sealed bag or container for up to 3 months. Thaw before eating.

• Reheating: Warm in the microwave for 20-30 seconds or enjoy at room temperature.

FAQs

Can I use instant oats instead of rolled oats?

Instant oats can be used but may result in a softer, less chewy texture.

How ripe should the bananas be?

The riper the bananas (with brown spots), the sweeter and more flavorful the muffins.

Can I omit the sugar?

Yes, if your bananas are very ripe, you can reduce or omit the added sugar.

Can I add protein powder?

Yes, adding a scoop of protein powder can boost the protein content.

Are these muffins suitable for kids?

Yes, these muffins are nutritious and kid-friendly.

Can I double the recipe?

Yes, just double all ingredients and bake in two muffin tins or batches.

Can I make these muffins gluten-free?

Yes, use gluten-free oats and a gluten-free flour blend.

What kind of yogurt works best?

Plain yogurt works best, but Greek yogurt or plant-based yogurts are good alternatives.

Can I add nuts?

Yes, chopped walnuts, pecans, or almonds add great texture and nutrition.

How do I store leftover muffins?

Store in an airtight container at room temperature or refrigerate for longer freshness.

Conclusion

Banana Oatmeal Muffins are a wholesome, tasty, and convenient option for breakfast or snacks. Easy to prepare and naturally sweetened, they provide great nutrition and energy to start your day or fuel your afternoon. Customize with your favorite add-ins and enjoy!