Healthy Banana Oatmeal Muffins

Why Make This Recipe

Healthy Banana Oatmeal Muffins are a great choice for breakfast or a snack. They are not only delicious but also packed with nutrients. Using simple ingredients, these muffins give you a boost of energy and keep you full. They are perfect for busy mornings or a tasty treat any time of the day.

How to Make Healthy Banana Oatmeal Muffins

Ingredients:

• 3 ripe bananas, mashed
• 1 large egg
• 1/4 cup oil or melted butter
• 1/3 cup maple syrup or honey
• 1/2 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup whole wheat flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
2. In a large bowl, mash the bananas until smooth.
3. Whisk in the egg, oil, maple syrup, milk, and vanilla extract.
4. In a separate bowl, whisk together the oats, flour, cinnamon, baking powder, baking soda, and salt.
5. Gradually stir the dry ingredients into the wet mixture until just combined.
6. Fold in any optional add-ins like nuts or chocolate chips if you like.
7. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
8. Bake for 18-22 minutes, or until a toothpick comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

How to Serve Healthy Banana Oatmeal Muffins

These muffins are best served warm. You can enjoy them plain, or spread a little butter or nut butter on top. They pair well with a glass of milk or a cup of coffee. You can also serve them with fresh fruit for a balanced breakfast or snack.

How to Store Healthy Banana Oatmeal Muffins

To store your muffins, place them in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can store them in the fridge for up to a week. For longer storage, freeze the muffins. Just wrap them tightly and place them in a freezer-safe bag for up to 3 months. When you’re ready to eat them, thaw and warm them up in the microwave or toaster oven.

Tips to Make Healthy Banana Oatmeal Muffins

• Use very ripe bananas for the best sweetness and flavor.
• You can add nuts, chocolate chips, or dried fruit to customize your muffins.
• Don’t overmix the batter; stirring until just combined will help keep them light and fluffy.
• If you like a bit of crunch, try adding sunflower seeds or flaxseeds to the mix.

Variation

You can make these muffins gluten-free by substituting the whole wheat flour with a gluten-free flour blend. You can also experiment with different flavors by adding pumpkin puree for a fall twist or swapping out some of the bananas for applesauce.

FAQs

Can I use frozen bananas?
Yes, frozen bananas work well! Just thaw them and mash them before using.

Can I replace the eggs?
Yes, you can use a flaxseed egg or applesauce as an egg substitute. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let it sit for a few minutes, or use 1/4 cup of unsweetened applesauce.

How do I make the muffins sweeter?
If you want sweeter muffins, you can add more maple syrup or honey, or include chocolate chips for added sweetness.

Healthy Banana Oatmeal Muffins

These healthy banana oatmeal muffins are a delicious breakfast or snack option, packed with nutrients and energy-boosting ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 3 pieces ripe bananas, mashed Use very ripe bananas for the best sweetness.
• 1 large egg Can be replaced with a flaxseed egg or applesauce.
• 1/4 cup oil or melted butter Both oil and butter work well.
• 1/3 cup maple syrup or honey Adjust amount to increase sweetness if desired.
• 1/2 cup milk (dairy or non-dairy) Choose based on dietary preference.
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup rolled oats
• 1 cup whole wheat flour Can substitute for gluten-free flour blend.
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Method

 

Preparation

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
2. In a large bowl, mash the bananas until smooth.
3. Whisk in the egg, oil, maple syrup, milk, and vanilla extract.
4. In a separate bowl, whisk together the oats, flour, cinnamon, baking powder, baking soda, and salt.
5. Gradually stir the dry ingredients into the wet mixture until just combined.
6. Fold in any optional add-ins like nuts or chocolate chips if you like.
7. Divide the batter evenly into the muffin cups, filling each about 3/4 full.

Baking

1. Bake for 18-22 minutes, or until a toothpick comes out clean.
2. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins are best served warm. They can be enjoyed plain or with a spread. Store in an airtight container for 2-3 days at room temperature, refrigerate for up to a week, or freeze for up to 3 months.