Description
Deliciously moist banana oatmeal muffins that are perfect for breakfast or a snack, utilizing ripe bananas for a nutritious treat.
Ingredients
Scale
- 2 ripe bananas (mashed)
- 1 cup rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1/2 cup brown sugar (or coconut sugar)
- 1/2 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 1/2 cup dark chocolate chips or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly.
- Mash the ripe bananas with a fork until smooth.
- Add the rolled oats, flour, sugar, yogurt, honey/maple syrup, eggs, oil, baking soda, baking powder, salt, and vanilla to the bowl with bananas and mix until just combined.
- Fold in chocolate chips or walnuts if using.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Consider using a mixture of oats and different flours for added nutrition; store muffins in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg