Banana Oatmeal Muffins (Printable)
Moist muffins with ripe bananas and hearty oats, ready in 30 minutes for breakfast or snacks.
# 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 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups rolled oats
07 - 1 cup all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ Optional Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup chocolate chips
# Directions:
01 - Preheat 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 fully combined and smooth.
03 - In a separate bowl, stir together rolled oats, flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined. The batter should remain slightly lumpy—avoid overmixing to prevent dense muffins.
05 - Gently fold in chopped nuts or chocolate chips if desired, distributing evenly throughout the batter.
06 - Divide batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes until tops are golden and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- They freeze beautifully so you can bake once and enjoy breakfast all week
- The texture is incredibly moist without any fancy techniques or unusual ingredients
- Perfectly sweet from fruit and honey while still feeling wholesome and nourishing
02 -
- Overmixing is the number one mistake so stop stirring as soon as you no longer see dry flour
- Frozen bananas work perfectly after thawing just drain any excess liquid before mashing
03 -
- Use an ice cream scoop to fill muffin cups evenly and quickly
- Rotate the pan halfway through baking for even browning