Description
Delicious and healthy Banana Oatmeal Muffins made with ripe bananas, whole wheat flour, and oats. These muffins are naturally sweetened with honey or maple syrup and feature a moist, tender crumb perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/3 cup melted coconut oil or vegetable oil
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups old-fashioned oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease it.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Whisk in the eggs, honey or maple syrup, melted coconut oil, milk, and vanilla extract until the mixture is well combined.
- Combine Dry Ingredients: In a separate bowl, mix together the old-fashioned oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Mix Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, taking care not to overmix.
- Add Optional Mix-ins: Fold in chopped walnuts or chocolate chips if using, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Cups and Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling before serving.
Notes
- These muffins freeze well for up to 3 months; thaw before eating.
- For extra flavor and texture, sprinkle a few oats or chocolate chips on top of each muffin before baking.
- To make gluten-free muffins, use certified gluten-free oats and substitute the whole wheat flour with a 1:1 gluten-free flour blend.
- Use honey or maple syrup as a natural sweetener to keep these muffins refined sugar-free.
