Why You’ll Love This Recipe

Banana Oatmeal Muffins are a great balance of healthy ingredients and irresistible flavor. The bananas add natural sweetness, eliminating the need for too much added sugar, while the oats provide a wholesome texture and added fiber. These muffins are perfect for meal prep, as they’re easy to store and freeze, so you can enjoy them throughout the week. They’re also versatile, and you can add extras like chocolate chips, nuts, or dried fruit to customize the flavor. Whether you’re looking for a quick breakfast or a snack, these muffins are a delicious, nutrient-packed choice.

Ingredients

2 ripe bananas, mashed
1/2 cup rolled oats
1 cup whole wheat flour
1/2 cup granulated sugar (or honey for a natural sweetener)
1/4 cup milk (dairy or non-dairy)
1/4 cup vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

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

Directions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, combine the mashed bananas, milk, oil (or melted butter), eggs, and vanilla extract. Stir until well combined.
In a separate bowl, whisk together the whole wheat flour, oats, sugar, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 18-20 minutes
Total Time: 30 minutes

Variations

Add-ins: Stir in 1/2 cup of chocolate chips, chopped nuts, or dried fruit like cranberries or raisins for added flavor and texture.
Vegan Version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) and use a non-dairy milk, such as almond or oat milk.
Gluten-Free Version: Use a gluten-free flour blend in place of the whole wheat flour for a gluten-free option.
Spiced Banana Muffins: Add a pinch of nutmeg or ginger for an extra layer of spice.
Peanut Butter: Add 2 tablespoons of peanut butter for a nutty, savory twist.

Storage/Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 2-3 days.
Freezing: For longer storage, freeze the muffins. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2-3 months.
Reheating: To reheat, place the muffins in the microwave for 20-30 seconds, or heat in the oven at 350°F for 5-7 minutes until warmed through.

FAQs

1. Can I use overripe bananas for this recipe?

Yes, overripe bananas are perfect for this recipe! Their natural sweetness and softness make them ideal for baking.

2. Can I substitute the sugar with something else?

You can substitute granulated sugar with honey, maple syrup, or a sugar substitute like stevia, though you may need to adjust the amount based on the sweetness of your choice.

3. Can I use rolled oats or instant oats in this recipe?

Rolled oats are preferred for their texture, but you can use quick oats if you don’t have rolled oats on hand. Avoid using instant oats, as they may not provide the same texture.

4. Can I make these muffins without eggs?

Yes, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) or chia seeds for an egg-free version.

5. How do I make these muffins healthier?

You can make them healthier by using whole wheat flour (as this recipe does), reducing the sugar content, or adding in more healthy fats like chia seeds or ground flaxseeds.

6. Can I make these muffins gluten-free?

Yes, simply substitute the whole wheat flour with a gluten-free flour blend. Make sure to also check that the oats you’re using are certified gluten-free.

7. How do I know when the muffins are done?

The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. If the toothpick is sticky, bake for an additional 2-3 minutes and check again.

8. Can I add protein powder to these muffins?

Yes, you can add protein powder to increase the protein content. Start with 1/4 cup and reduce the flour by the same amount to maintain the right consistency.

9. How can I make these muffins more moist?

To make the muffins more moist, try adding a tablespoon of yogurt or applesauce to the batter. This will add extra moisture without changing the flavor too much.

10. Can I make these muffins into mini muffins?

Yes, you can make these into mini muffins by adjusting the bake time to 12-15 minutes. Check for doneness with a toothpick.

Conclusion

Banana Oatmeal Muffins are a tasty and wholesome treat that’s perfect for breakfast or as a snack. Combining the natural sweetness of ripe bananas with the hearty texture of oats, these muffins are not only delicious but also packed with fiber and essential nutrients. Whether you make them for a busy morning or bake a batch to enjoy throughout the week, these muffins are a great way to satisfy your cravings in a healthier way. With simple ingredients and endless possibilities for customization, this recipe will quickly become a go-to in your baking routine.