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Banana Oatmeal Muffins

These delightful Banana Oatmeal Muffins are a healthy treat, perfect for breakfast or a quick snack, packed with natural sweetness from ripe bananas and fiber from oats.
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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: 120
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 pieces ripe bananas Choose very ripe bananas for the best flavor and sweetness.
  • 1 cup rolled oats Gluten-free oats can be used for a gluten-free version.
  • 1/2 cup milk (or non-dairy alternative) Substitute with any non-dairy option if desired.
  • 1/4 cup maple syrup (optional) Add for extra sweetness if desired.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon Feel free to adjust for taste.
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or blueberries (optional) Mix-ins can be adjusted to preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add the rolled oats, milk, maple syrup (if using), baking powder, baking soda, cinnamon, and salt to the bowl, and mix until well combined.
  4. If desired, fold in chocolate chips or blueberries.
  5. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let them cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

Serve warm or at room temperature. These muffins can be spread with butter or nut butter for added flavor. Store in an airtight container at room temperature for about 3 days, or freeze for up to 3 months.