Banana Oatmeal Muffins
Deliciously moist Banana Oatmeal Muffins that bring warmth and heartfelt memories with every bite, ideal for family gatherings or a cozy morning treat.
Ingredients
Muffin Base Ingredients
- 2 pieces ripe bananas Essential for natural sweetness and moisture.
- 1 cup rolled oats Can substitute with quick oats.
- 1/2 cup milk (or non-dairy milk) Use almond or coconut milk for dairy-free option.
- 1/4 cup maple syrup (optional) Ripe bananas provide plenty of sweetness without it.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional) Adds warmth and extra flavor.
Mix-in Ingredients
- 1/4 cup chocolate chips or blueberries (optional) Use based on family preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or give it a light greasing.
- In a large bowl, mash the ripe bananas until they become smooth and creamy.
- Add the rolled oats, milk, maple syrup, baking powder, baking soda, salt, and cinnamon (if using) to the mashed bananas and mix until well combined.
- If desired, fold in chocolate chips or blueberries.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to three days or in the fridge for about a week. They can also be frozen for up to three months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 2gSodium: 150mgFiber: 2gSugar: 5g
Tried this recipe?Let us know how it was!