Description
Enjoy the wholesome goodness of banana oatmeal muffins, perfectly fluffy and bursting with sweet banana flavor—a delightful treat for breakfast or snacks.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup rolled oats (old-fashioned)
- 1 cup all-purpose flour (or whole wheat flour)
- 2 tsp baking powder
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 tsp ground cinnamon
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray it with nonstick cooking spray.
- Mash the Bananas: In a large mixing bowl, mash the ripe bananas until smooth.
- Combine Wet Ingredients: Add the sugar, eggs, milk, and cinnamon to the mashed bananas. Mix until well combined.
- Mix Dry Ingredients: In another bowl, whisk together rolled oats, all-purpose flour, and baking powder. Gradually fold this dry mixture into the wet ingredients until just combined. Avoid overmixing to maintain fluffiness.
- Fill Muffin Tin: Evenly scoop the batter into each muffin cup, filling them about three-quarters full.
- Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean. Allow them to cool slightly before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 9g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: For added sweetness, consider incorporating chocolate chips or nuts. Store muffins in an airtight container at room temperature for up to three days or freeze for longer storage.