Go Back

Banana Oatmeal Muffins

Delightfully wholesome, these Banana Oatmeal Muffins perfectly combine ripened bananas and hearty oats, making them suitable for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces ripe bananas The riper, the better for sweetness and flavor.
  • 1 cup whole grain oats
  • 1/4 cup maple syrup Optional, for extra sweetness.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk Or a non-dairy alternative.
  • 1/4 cup oil or melted coconut oil Unsweetened applesauce can be used as a substitute.
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips or blueberries Optional, but highly recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add in oats, optional maple syrup, baking soda, baking powder, and salt to the mashed bananas, and stir until mixed.
  4. Pour in the milk, oil, and vanilla extract; stir until combined, ensuring no lumps.
  5. Gently fold in chocolate chips or blueberries if using.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

Serve warm with butter or honey. Store in an airtight container at room temperature for up to 3 days, or freeze for up to three months.