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Banana Oatmeal Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 70 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and wholesome Banana Oatmeal Muffins made with ripe bananas, rolled oats, and whole wheat pastry flour. These muffins are naturally sweetened with maple syrup and perfect for a healthy breakfast or snack option.

Ingredients

Main Ingredients

  • 2 cups ripe bananas (about 3 large), mashed
  • 2 large eggs
  • ½ cup maple syrup
  • ½ cup unsweetened vanilla almond milk (or any milk of choice)
  • 1 cup rolled oats
  • 1.5 cups whole wheat pastry flour
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Instructions

  1. Preheat oven and prepare pan: Preheat the oven to 425°F (220°C). Line a muffin tin with silicone muffin liners or grease it well to prevent sticking.
  2. Mash bananas: In a large bowl, mash the ripe bananas until smooth to create the base of the batter.
  3. Mix wet ingredients: Add eggs, maple syrup, and almond milk to the mashed bananas. Mix thoroughly until well combined.
  4. Soften oats: Stir in rolled oats and allow the mixture to sit for 4-5 minutes to soften the oats for better texture.
  5. Combine dry ingredients: Add whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda to the wet mixture. Mix gently until just combined to avoid overmixing.
  6. Fill muffin cups: Evenly divide the batter among the 12 prepared muffin cups.
  7. Adjust oven temperature: Place the muffin tin in the oven and immediately reduce the temperature to 350°F (175°C) for baking.
  8. Bake: Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  9. Cool and serve: Remove the muffins from the oven and allow them to cool slightly before serving for best taste and texture.

Notes

  • You can substitute maple syrup with honey or agave nectar if preferred.
  • Use any type of milk according to your dietary needs or preferences, such as cow’s milk, soy, or oat milk.
  • For extra texture and flavor, consider adding chopped nuts or dark chocolate chips to the batter.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • If you want a gluten-free version, substitute whole wheat pastry flour with a gluten-free flour blend.

Find it online: https://slsrecipes.com/banana-oatmeal-muffins-recipe-2/