Banana Oatmeal Muffins

Why You’ll Love This Recipe

These muffins combine the natural sweetness and moisture of bananas with the satisfying texture of oats. They’re easy to prepare, use simple ingredients, and make a great make-ahead snack that keeps you full and energized throughout the day.

ingredients

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

• 1 1/2 cups rolled oats

• 1 cup whole wheat flour or all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 2 ripe bananas, mashed

• 2 large eggs

• 1/3 cup maple syrup or honey

• 1/4 cup unsweetened applesauce

• 1 teaspoon vanilla extract

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

directions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.

2. In a large bowl, combine rolled oats, flour, baking powder, baking soda, salt, and cinnamon.

3. In another bowl, whisk together mashed bananas, eggs, maple syrup, applesauce, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. Fold in nuts or chocolate chips if using.

6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

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

8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes 12 muffins
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Substitute whole wheat flour with almond flour for a gluten-free version.

• Add a tablespoon of chia seeds or flaxseeds for extra fiber and omega-3s.

• Mix in dried fruit like raisins or cranberries for added sweetness.

• Use mashed sweet potato instead of applesauce for a different flavor.

• Sprinkle oats or nuts on top of muffins before baking for a crunchy topping.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or warm in the oven before serving.

FAQs

Are these muffins gluten-free?

They can be made gluten-free by using certified gluten-free oats and almond flour instead of wheat flour.

Can I use overripe bananas?

Yes, overripe bananas are perfect for baking as they add natural sweetness and moisture.

Can I make these muffins vegan?

Substitute eggs with flax or chia eggs and use plant-based milk or applesauce to make them vegan.

Are these muffins sweet?

They have natural sweetness from bananas and maple syrup but are not overly sweet.

Can I add protein powder?

Yes, add 1/4 to 1/2 cup protein powder, adjusting the liquid as needed.

How do I prevent muffins from sticking?

Use paper liners or grease the muffin tin well before baking.

Can I add nuts or seeds?

Yes, nuts or seeds can be added for extra texture and nutrition.

How should I store leftover muffins?

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

Can I freeze the muffins?

Yes, freeze individually wrapped muffins for up to 3 months.

Are these muffins good for breakfast?

Yes, with oats and bananas, they make a filling and nutritious breakfast option.

Conclusion

Banana Oatmeal Muffins are a delicious, easy-to-make treat that combines wholesome ingredients for a nutritious snack or breakfast. Their natural sweetness and hearty texture make them a favorite for all ages and lifestyles. Try this recipe to enjoy healthy muffins any time of day.