Banana Oatmeal Muffins: A Healthy and Delicious Snack

Banana Oatmeal Muffins are the perfect blend of nutritious and delicious, making them an ideal option for breakfast, a midday snack, or even a light dessert. Packed with wholesome ingredients like rolled oats, bananas, and whole wheat flour, these muffins are both satisfying and naturally sweetened with maple syrup. They’re quick and easy to prepare, so you can have freshly baked muffins in under 30 minutes!

Let’s dive into this simple and tasty recipe.

Ingredients

• 2 cups ripe bananas (about 3 large), mashed
• 2 large eggs
• 1/2 cup maple syrup
• 1/2 cup unsweetened vanilla almond milk (or any other milk)
• 1 cup rolled oats
• 1 1/2 cups whole wheat pastry flour
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda

Directions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a muffin tin with silicone muffin liners or lightly grease the tin to prevent sticking.

Step 2: Mash the Bananas

In a large mixing bowl, mash the ripe bananas until they’re smooth and free of lumps. This will create the base of your muffin batter, adding natural sweetness and moisture.

Step 3: Add Wet Ingredients

Stir in the eggs, maple syrup, and almond milk. Mix everything together until well combined, making sure the eggs are fully incorporated into the banana mixture.

Step 4: Incorporate the Oats

Add the rolled oats to the banana mixture and let it sit for 4-5 minutes. This step allows the oats to absorb some of the moisture, giving the muffins a heartier texture.

Step 5: Mix in Dry Ingredients

Gradually add the whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda to the wet mixture. Gently stir the ingredients until just combined, being careful not to overmix. Overmixing can result in dense muffins instead of light and fluffy ones.

Step 6: Divide and Bake

Evenly divide the batter among the muffin tin cups. Once the batter is ready, place the tin in the oven. Immediately reduce the oven temperature to 350°F (175°C) to ensure the muffins bake evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool and Enjoy

Once the muffins are done, let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked banana oatmeal muffins warm or at room temperature!

Recipe Summary

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30 minutes
• Servings: 12 muffins
• Calories: 180 kcal per muffin

Tips for Success

• Use Ripe Bananas: The riper the bananas, the sweeter your muffins will be. Look for bananas with plenty of brown spots for the best flavor.
• Add-ins: For extra texture, you can add nuts, chocolate chips, or dried fruit to the batter.
• Storage: These muffins can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 2 months.

Final Thoughts

These Banana Oatmeal Muffins are a nutritious and flavorful treat that you can enjoy anytime. They’re easy to make, packed with wholesome ingredients, and naturally sweetened, making them a great option for a healthy snack or breakfast. Plus, they’re versatile—you can easily customize them by adding your favorite mix-ins like nuts or chocolate chips.

Banana Oatmeal Muffins

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• Author: Dulcia
• Total Time: 30 minutes
• Yield: 12 1x

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Description

These Banana Oatmeal Muffins are a delightful blend of ripe bananas, wholesome oats, and the natural sweetness of maple syrup. The addition of cinnamon and nutmeg gives these muffins a cozy, spiced flavor that makes them perfect for breakfast or a mid-day snack. They bake up soft and fluffy with a satisfying, hearty texture thanks to the oats.

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Ingredients

Scale 1x2x3x

2 cups ripe bananas (about 3 large), mashed
2 large eggs
1/2 cup maple syrup
1/2 cup unsweetened vanilla almond milk (or any other milk)
1 cup rolled oats
1 1/2 cups whole wheat pastry flour
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda

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Instructions

Preheat the oven:
Preheat your oven to 425°F (220°C). Line a muffin tin with silicone muffin liners or grease the tin.
Mash the bananas:
In a large bowl, mash the ripe bananas until smooth.
Add wet ingredients:
Stir in the eggs, maple syrup, and almond milk. Mix until everything is well combined.
Incorporate the oats:
Add the rolled oats to the banana mixture and let it sit for 4-5 minutes to allow the oats to absorb some moisture.
Mix in dry ingredients:
Add the whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda. Gently stir until just combined, being careful not to overmix.
Divide and bake:
Evenly divide the batter among the muffin tin cups. Place the tin in the oven and immediately reduce the oven temperature to 350°F (175°C). Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cool and enjoy:
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes

Nutrition

• Calories: 180