Why Make This Recipe
Banana Oatmeal Muffins are a fantastic choice for breakfast or a snack. They are healthy and easy to make, filled with wholesome ingredients. The combination of ripe bananas and oats makes them naturally sweet and satisfying. Plus, they are great for using up overripe bananas you may have lying around.
How to Make Banana Oatmeal Muffins
Ingredients:
- 2 ripe bananas
- 1 cup rolled oats
- 1/4 cup maple syrup (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk (or non-dairy milk)
- 1/2 cup chocolate chips or blueberries (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mash the ripe bananas.
- Add in the rolled oats, maple syrup, baking powder, baking soda, salt, vanilla extract, and milk. Stir until combined.
- If using, fold in chocolate chips or blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the tin. Enjoy your muffins!
How to Serve Banana Oatmeal Muffins
These muffins are delicious warm, straight from the oven, or at room temperature. You can enjoy them as they are or spread a little butter or nut butter on top. They also pair well with a cup of coffee or tea for a cozy snack.
How to Store Banana Oatmeal Muffins
To store your muffins, let them cool completely, then place them in an airtight container. They will stay fresh at room temperature for about 2-3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to three months.
Tips to Make Banana Oatmeal Muffins
- Use very ripe bananas for the best natural sweetness and flavor.
- Don’t overmix the batter; mix just until combined to keep your muffins light and fluffy.
- You can substitute regular milk for non-dairy milk if you prefer a dairy-free option.
Variation
You can customize the muffins by adding nuts, seeds, or dried fruit. If you want a twist, try adding some cinnamon or nutmeg to the batter for added warmth and flavor.
FAQs
1. Can I use old-fashioned oats instead of rolled oats?
Yes, old-fashioned oats work perfectly in this recipe. They will give a heartier texture to the muffins.
2. How do I know when the muffins are done baking?
You can check if they are done by inserting a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are ready!
3. Can I make these muffins gluten-free?
Yes! Simply use gluten-free rolled oats and ensure that all other ingredients used are gluten-free.
Banana Oatmeal Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Deliciously healthy muffins made with ripe bananas and rolled oats, perfect for breakfast or a snack.
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/4 cup maple syrup (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk (or non-dairy milk)
- 1/2 cup chocolate chips or blueberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mash the ripe bananas.
- Add in the rolled oats, maple syrup, baking powder, baking soda, salt, vanilla extract, and milk. Stir until combined.
- If using, fold in chocolate chips or blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the tin. Enjoy your muffins!
Notes
Use very ripe bananas for the best natural sweetness and flavor. Store in an airtight container at room temperature for 2-3 days, or refrigerate for a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg