Description
Banana oatmeal muffins are a wholesome treat that combines ripe bananas and rolled oats for a perfect balance of flavor and nutrition. These moist, fluffy muffins are quick to make, making them an ideal breakfast option or snack on busy days. Enjoy them fresh from the oven or stored for later—every bite is pure delight!
Ingredients
Scale
- 2 ripe bananas
- 1 cup rolled oats
- 1 cup all-purpose flour (or whole wheat)
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it lightly.
- In a mixing bowl, mash the ripe bananas until smooth. Mix in the eggs and honey until well combined.
- In a separate bowl, combine the rolled oats, flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for approximately 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly on a wire rack before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Use overripe bananas for maximum sweetness. Feel free to add mix-ins like chocolate chips or nuts for extra flavor. Store muffins in an airtight container at room temperature for up to three days or freeze them for longer storage.