Banana Oatmeal Muffins
Deliciously moist Banana Oatmeal Muffins that are quick to make, versatile, and packed with fiber and vitamins.
Ingredients
Main Ingredients
- 2 to 3 pieces ripe bananas The riper, the better for sweetness.
- 1 cup rolled oats Whole grain oats add texture and health benefits.
- 1 cup all-purpose flour Can be swapped for whole wheat flour.
- 1/2 cup brown sugar Coconut sugar can be used for a deeper sweetness.
- 1/4 cup vegetable oil Melted coconut oil can be used for a tropical twist.
- 1/2 cup Greek yogurt Sour cream can be used as an alternative.
- 2 large eggs Flax eggs can be a vegan substitute.
- 1 teaspoon baking powder Essential for fluffy texture.
- 1 teaspoon baking soda Helps muffins rise.
- 1 teaspoon cinnamon Adds warmth.
- 1/4 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Add the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt, and whisk together the dry ingredients gently.
- In a separate bowl, whisk the eggs, Greek yogurt, and oil until well-blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Optionally fold in chocolate chips or nuts.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in the microwave for a few seconds to warm up.