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Banana Oatmeal Muffins

Delightful, quick-to-make muffins that combine wholesome bananas and hearty oats, perfect for any time of the day.
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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
  

Main Ingredients
  • 2 pieces ripe bananas, mashed
  • 1 cup rolled oats
  • 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 cup milk (or a non-dairy alternative)
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • Optional add-ins: chocolate chips, blueberries, nuts

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.
  5. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container in the fridge for 3-5 days, or freeze for up to 3 months. Reheat in the microwave for about 30 seconds.