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–+ servings

Easy Homemade Comfort Food to Spice Up Your Meals

This easy banana oatmeal muffins recipe is a guilt-free treat packed with fiber and natural sweetness.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2-3 ripe bananas mashed
  • 1 cup rolled oats hearty base
  • 1 cup all-purpose flour or whole wheat flour
  • 1 teaspoon baking powder for fluffiness
  • 1 teaspoon cinnamon adds flavor
  • ⅓ cup honey or maple syrup natural sweetener
  • 1 large egg or flax egg for vegan
  • ½ cup milk or dairy-free alternative
Optional Toppings
  • ½ cup chopped nuts walnuts or pecans
  • ½ cup chocolate chips dark chocolate for sweetness

Equipment

  • Oven
  • Mixing Bowl
  • Muffin tin
  • Whisk
  • Fork
  • Spoon
  • spatula

Method
 

Step-by-Step Instructions for Banana Oatmeal Muffins
  1. Preheat the oven to 350°F (175°C). Grease the muffin tin or line with paper liners.
  2. Mash the ripe bananas in a large bowl until smooth.
  3. Mix in the egg, honey or maple syrup, and milk with the mashed bananas until well combined.
  4. In another bowl, whisk together oats, flour, baking powder, and cinnamon. Fold into the wet mixture.
  5. If desired, fold in chopped nuts or chocolate chips.
  6. Scoop batter into muffin tins, filling each cup about ⅔ full.
  7. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 50IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Store muffins in an airtight container. They can be kept at room temperature for up to 3 days, in the fridge for 1 week, or frozen for up to 3 months.

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