Why Make This Recipe
Banana Oatmeal Muffins are a delicious and healthy snack or breakfast option. They are easy to make and use ingredients you likely already have in your kitchen. These muffins are sweetened naturally by ripe bananas and can be customized with your favorite add-ins, like chocolate chips or blueberries. Plus, they are packed with fiber and are a great way to use up overripe bananas!
How to Make Banana Oatmeal Muffins
Ingredients:
- 2 ripe bananas
- 1 cup whole grain oats
- 1/2 cup milk (or a milk alternative)
- 1/4 cup maple syrup (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup chocolate chips or blueberries (optional)
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or spray with cooking spray.
- In a large bowl, mash the ripe bananas.
- Add the oats, milk, maple syrup, baking powder, baking soda, salt, and cinnamon. Mix until well combined.
- If you’re using add-ins, fold them in gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before enjoying!
How to Serve Banana Oatmeal Muffins
Banana Oatmeal Muffins are best served warm. You can enjoy them plain or spread a little bit of butter or nut butter on top. They also pair well with a cup of tea or coffee for breakfast or as an afternoon snack.
How to Store Banana Oatmeal Muffins
These muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, store them in the refrigerator for up to a week or freeze them for up to 3 months. Just make sure to let them cool completely before freezing.
Tips to Make Banana Oatmeal Muffins
- Make sure your bananas are very ripe for the best sweetness and flavor.
- You can use quick oats if you prefer a softer texture.
- Feel free to substitute maple syrup with honey or agave if you like.
- Add nuts or dried fruits for extra texture and flavor.
Variation
You can easily change this recipe to suit your taste. Try adding nuts, such as walnuts or pecans, or use different fruits like chopped apples or cranberries. You can also make these muffins gluten-free by using gluten-free oats.
FAQs
Can I make these muffins without eggs?
Yes, this recipe does not require eggs, making it a great option for those with egg allergies or looking for an egg-free recipe.Can I use quick oats instead of whole grain oats?
Yes, you can use quick oats. They will give the muffins a slightly different texture but will still taste great.How can I tell when the muffins are done baking?
Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, the muffins are ready to take out of the oven.
Banana Oatmeal Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delicious and healthy muffins made with ripe bananas and whole grain oats. Perfect for breakfast or a snack.
Ingredients
- 2 ripe bananas
- 1 cup whole grain oats
- 1/2 cup milk (or a milk alternative)
- 1/4 cup maple syrup (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup chocolate chips or blueberries (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or spray with cooking spray.
- In a large bowl, mash the ripe bananas.
- Add the oats, milk, maple syrup, baking powder, baking soda, salt, and cinnamon. Mix until well combined.
- If you’re using add-ins, fold them in gently.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before enjoying!
Notes
Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.