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Banana Oatmeal Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 56 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Banana Oatmeal Muffins are a wholesome, delicious treat perfect for breakfast or a healthy snack. Made with ripe bananas, whole wheat flour, oats, and a touch of honey or maple syrup, they offer natural sweetness without refined sugar. Packed with fiber and protein, these muffins are moist, flavorful, and kid-friendly. Optional chocolate chips or nuts add a delightful texture and extra flavor.

Ingredients

Wet Ingredients

  • 2 ripe bananas (mashed)
  • 2 large eggs
  • 1/3 cup honey or maple syrup
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups old-fashioned oats
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Optional Add-ins

  • 1/3 cup chocolate chips or chopped nuts

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, honey or maple syrup, Greek yogurt, and vanilla extract until smooth and well combined.
  3. Add Dry Ingredients: Add the oats, whole wheat flour, baking soda, cinnamon, and salt to the wet mixture. Stir gently until just combined to avoid overmixing, which can make muffins dense.
  4. Incorporate Optional Add-ins: If using, fold in chocolate chips or chopped nuts evenly throughout the batter for added flavor and texture.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow space for rising.
  6. Bake: Bake the muffins in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  7. Cool: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • These muffins freeze well; let them cool completely before storing in an airtight container or freezer bag.
  • Use gluten-free oats to make the recipe gluten-free.
  • For more natural sweetness, add an extra mashed banana.

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