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Banana Oatmeal Muffins

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Banana Oatmeal Muffins are moist, flavorful, and packed with fiber, combining ripe bananas and hearty oats for a wholesome breakfast or snack.

Ingredients

  1. 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

Instructions

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

  1. In a large bowl, combine oats, flour, baking powder, baking soda, cinnamon, and salt.
  2. In another bowl, whisk mashed bananas, brown sugar or maple syrup, yogurt or milk, egg, and vanilla extract.
  3. Add wet ingredients to dry ingredients and stir just until combined. Fold in nuts or chocolate chips if using.
  4. Spoon batter into muffin tin, filling each cup about 3/4 full.
  5. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  1. Add fruits like blueberries or diced apples for extra flavor.
  2. Use gluten-free oats and flour for a gluten-free version.
  3. Replace egg with flax egg and use plant-based milk for vegan muffins.
  4. Add warm spices like nutmeg or ginger for variety.
  5. Store at room temperature for 3 days or refrigerate for up to 7 days.
  6. Freeze for up to 3 months; thaw before eating.

Nutrition

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