Banana Oatmeal Muffins (Printer-Friendly)
Moist, wholesome muffins with ripe bananas and rolled oats. Ready in 30 minutes for easy breakfasts or healthy snacking.
# What You’ll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil or unsalted butter
04 - 1/2 cup honey or maple syrup
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups rolled oats
07 - 1 cup all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
→ Optional Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup chocolate chips
# How To Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tray with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, combine rolled oats, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Whisk to ensure even distribution of leavening agents.
04 - Pour dry ingredients into the wet mixture. Fold gently using a spatula until just combined. Stop mixing as soon as flour streaks disappear to prevent tough muffins.
05 - Gently fold in chopped nuts or chocolate chips if desired, distributing evenly throughout the batter.
06 - Divide batter evenly among the prepared muffin cups, filling each approximately three-quarters full. Use a cookie scoop or measuring cup for uniform portions.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean or with just a few moist crumbs.
08 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before storing to maintain texture.
# Helpful Hints:
01 -
- These muffins use up those overripe bananas you would otherwise toss, turning potential waste into something wonderful
- The texture is incredibly moist without being heavy, and the oats give them a satisfying heartiness that keeps you full for hours
02 -
- Overmixing the batter will make these muffins tough and dense, so stop mixing as soon as the flour disappears
- Letting them cool in the pan for those 5 minutes is crucial, otherwise they might fall apart when you try to move them
03 -
- If your bananas are not quite ripe enough, place them in a paper bag with an apple for 24 hours to speed up the process
- Use an ice cream scoop to fill the muffin cups for perfectly uniform portions every time