Banana Oatmeal Muffins (Printable)
Moist, wholesome banana oatmeal muffins ready in 30 minutes. Perfect for breakfast or healthy snacking.
# What You'll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil or unsalted butter
04 - 1/2 cup honey or maple syrup
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups rolled oats
07 - 1 cup all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
→ Optional Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tray with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, melted coconut oil, honey, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, combine rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Whisk to distribute evenly.
04 - Pour dry ingredients into wet mixture. Fold gently with a spatula until just combined, being careful not to overmix as this will result in dense muffins.
05 - Gently fold in chopped nuts or chocolate chips if desired, distributing evenly throughout the batter.
06 - Divide batter evenly among the 12 muffin cups, filling each approximately three-quarters full to allow for rising.
07 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean or with moist crumbs.
08 - Let muffins cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- They come together in one bowl with minimal cleanup perfect for busy mornings
- The texture is incredibly moist without requiring any complicated techniques or ingredients
- Freeze beautifully so you can always have homemade breakfast ready
02 -
- Overmixing develops gluten which makes muffins tough so stir until just combined
- These freeze incredibly well so double the batch and keep some for emergency breakfasts
- Let them cool completely before storing or they'll get soggy in the container
03 -
- Measure flour by spooning it into the measuring cup and leveling off for accuracy
- Start checking muffins at 18 minutes as oven temperatures can vary significantly