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Banana Oatmeal Muffins

Deliciously moist Banana Oatmeal Muffins, packed with nutrients, perfect for breakfast or as a snack.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 large ripe bananas, mashed (the riper, the better!)
  • 1 cup rolled oats (use certified gluten-free if needed)
  • 1 cup whole wheat flour (or a gluten-free substitute)
  • 1/2 cup honey or maple syrup (for a vegan option)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup milk (dairy or plant-based)
  • 1/3 cup coconut oil, melted (or your preferred cooking oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts or chocolate chips (optional for added crunch or sweetness)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), milk, melted coconut oil, and vanilla extract. Stir until well blended.
  3. In another bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
  5. Gently fold in the optional walnuts or chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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 pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be made ahead of time and stored in an airtight container for up to three days. They freeze beautifully! Just wrap individually and store in a freezer bag for up to 3 months. Reheat in the microwave for a quick snack.