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Banana Oatmeal Muffins

Enjoy warm, fluffy muffins bursting with ripe bananas and oats, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas, mashed Use super ripe bananas for the best flavor.
  • 1 cup rolled oats Quick oats can be used as a substitute.
  • 1/4 cup maple syrup Optional; can substitute with honey or agave syrup.
  • 1/2 teaspoon baking powder Ensure it's gluten-free if needed.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk (or a non-dairy alternative) Use almond milk for a vegan option.
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract Can substitute with almond extract for variation.
Optional Add-ins
  • chocolate chips, blueberries, or nuts Fold in for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the mashed bananas, milk, oil, and vanilla extract.
  3. Add the oats, baking powder, baking soda, salt, and maple syrup if using. Mix until well combined.
  4. Fold in any optional add-ins like chocolate chips or blueberries.
Baking
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

These muffins stay fresh for about 3-5 days in the fridge or can be frozen for up to 3 months. Reheat in the microwave for about 15-20 seconds before serving for best taste.