A quick and healthy muffin for breakfast or snack.
introduction
These Banana Oatmeal Muffins are easy and soft. They use ripe bananas and oats. You can make them fast with few tools. If you like simple banana breakfasts, try banana whole wheat pancakes for another idea.
why make this recipe
Make these muffins because they are healthy and quick. They use oats and banana for natural sweetness. You can skip added sugar if you want. They work for kids and adults. They also travel well for lunches or snacks. If you like baked oatmeal treats, these feel like a small oatmeal cake, similar to oatmeal cake ideas you may enjoy.
how to make Banana Oatmeal Muffins
This section explains the main steps in plain words. Mash the bananas and mix with oats and milk. Add baking powder, cinnamon, salt, and vanilla. Stir in maple syrup if you want more sweet. Fold in chocolate chips or blueberries if you like. Spoon batter into muffin cups and bake until set.
Ingredients :
2 ripe bananas, mashed
1 cup rolled oats
1/2 cup milk (or non-dairy alternative)
1/4 cup maple syrup (optional)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips or blueberries (optional)
1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mix the mashed bananas, rolled oats, milk, maple syrup, baking powder, cinnamon, salt, and vanilla extract until well combined.
- If desired, fold in chocolate chips or blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cool slightly before transferring to a wire rack. Enjoy!
how to serve Banana Oatmeal Muffins
Serve warm or at room temperature. They are nice with a little butter, nut butter, or yogurt. Pack one or two for lunch boxes. Serve with fruit or a glass of milk for a simple meal.
how to store Banana Oatmeal Muffins
Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, put them in the fridge for up to 5 days. You can freeze muffins for up to 2 months; wrap each muffin or use a freezer bag.
tips to make Banana Oatmeal Muffins
- Use very ripe bananas for best flavor and sweetness.
- If batter is too thick, add a little more milk.
- Do not overmix; stir until just combined.
- Test muffins with a toothpick near the end of baking.
- For savory muffin ideas, see sausage egg muffins recipe.
variation (if any)
- Make them vegan by using plant milk and skipping honey or using maple syrup.
- Swap chocolate chips for chopped nuts or raisins.
- Add a pinch of nutmeg or ginger for more spice.
- Use mashed apple or pear with banana for a mixed fruit muffin.
FAQs
Q: Can I use quick oats instead of rolled oats?
A: Yes. Quick oats work but texture will be a bit softer.
Q: Can I make these without maple syrup?
A: Yes. If bananas are very ripe, you can skip the syrup.
Q: How do I know when muffins are done?
A: A toothpick in the center should come out clean or with a few crumbs.
Q: Can I double the recipe?
A: Yes. Bake in two tins or in batches as your oven space allows.
Conclusion
These Banana Oatmeal Muffins are simple, healthy, and fit busy days or quiet mornings. For a plant-based take and more details on a similar easy muffin, see Banana Oatmeal Muffins – Naturallie Plant-Based.
Banana Oatmeal Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mix the mashed bananas, rolled oats, milk, maple syrup, baking powder, cinnamon, salt, and vanilla extract until well combined.
- If desired, fold in chocolate chips or blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cool slightly before transferring to a wire rack.