Description

Banana Oatmeal Muffins are soft, wholesome muffins made with ripe bananas and hearty oats. They offer a naturally sweet, fiber-rich snack or breakfast option that’s both nutritious and delicious.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
In a large bowl, combine rolled oats, flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together mashed bananas, eggs, maple syrup, applesauce, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Fold in nuts or chocolate chips if using.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Notes

Substitute whole wheat flour with almond flour for 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 crunchy topping.
Store muffins in airtight container at room temperature up to 3 days.
Refrigerate up to a week or freeze up to 3 months.
Reheat in microwave for 15-20 seconds or warm in oven before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 160 kcal
Sugar: 9 g
Sodium: 140 mg
Fat: 4 g
Saturated Fat: 0.5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 40 mg