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.
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
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