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Healthy Banana Oatmeal Muffins

These healthy banana oatmeal muffins are a delicious breakfast or snack option, packed with nutrients and energy-boosting ingredients.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
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.