Healthy Banana Oatmeal Muffins
Soft, hearty banana oatmeal muffins made with ripe bananas and rolled oats for an easy homemade breakfast.
Equipment
- 1 12-cup muffin pan lined with paper cups or greased
- 2 mixing bowls
- 1 Whisk
- 1 spatula or spoon
- 1 wire rack for cooling
Ingredients
Dry Ingredients
- 1 cup rolled oats plus 2 tablespoons for topping
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 3 very ripe bananas mashed
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/3 cup neutral oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper baking cups or lightly grease the pan.
- In a medium bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, and salt.
- In a larger bowl, mash the bananas until mostly smooth. Whisk in the eggs, honey or maple syrup, oil, milk, and vanilla until combined.
- Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with the extra rolled oats.
- Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for the best sweetness and moisture. Do not overmix the batter. Store cooled muffins in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator. Freeze for up to 2 months.