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Freshly baked banana oatmeal muffins on a wooden table

Banana Oatmeal Muffins

Deliciously moist and nutritious banana oatmeal muffins that are easy to make and perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 pieces ripe bananas Make sure the bananas are ripe for best flavor.
  • 1 cup rolled oats You can substitute with almond flour for a different texture.
  • 1/4 cup maple syrup Optional; can be substituted with honey.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup milk Dairy-free alternatives are suitable.
  • 1/4 cup vegetable oil or melted coconut oil
  • 1/2 cup chocolate chips or blueberries Optional; feel free to substitute with dried fruits.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Mix in the oats, maple syrup, baking powder, baking soda, salt, and cinnamon.
  4. Stir in the milk and oil until combined.
  5. Fold in chocolate chips or blueberries if desired.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 15-20 minutes, or until a toothpick comes out clean.
  8. Allow to cool before enjoying!

Notes

Store muffins in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. For long-term storage, freeze for up to 3 months.