Banana Oatmeal Muffins

Banana Oatmeal Muffins are a delightful and healthy treat that you can whip up quickly for breakfast or a snack. These muffins are packed with flavor and nutrients, combining the sweetness of ripe bananas with hearty oats. Whether you’re looking for a grab-and-go option or a sweet addition to your brunch table, these muffins won’t disappoint!

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 18-22 minutes
• Total Time: 28-32 minutes
• Servings: 12 muffins
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 110
• Protein: 2 g
• Carbohydrates: 18 g
• Fat: 4 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 160 mg

Why Make This Banana Oatmeal Muffins

These Banana Oatmeal Muffins are a fantastic choice for anyone seeking a healthier alternative to traditional baked goods. They are naturally sweetened with ripe bananas and honey (or maple syrup), packing each bite with flavor without the excess sugar. With rolled oats, they provide a good source of fiber, helping to keep you full and satisfied throughout the morning. Plus, they’re incredibly versatile—feel free to add chocolate chips, nuts, or your favorite mix-ins to make them your own.

How to Make Banana Oatmeal Muffins

Making these muffins is straightforward, making them perfect even for beginner bakers. In just a few steps, you can create a tasty treat that fills your kitchen with a mouthwatering aroma. Let’s break it down!

Ingredients:

• 1 cup ripe bananas, mashed
• 1 cup rolled oats
• 1/2 cup milk (or non-dairy alternative)
• 1/4 cup honey or maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• Optional: chocolate chips or nuts

Directions:

• Step 1: Preparation

  Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

• Step 2: Mixing Wet Ingredients

  In a large bowl, mix together the mashed bananas, oats, milk, honey (or maple syrup), oil, and vanilla extract until well combined.

• Step 3: Mixing Dry Ingredients

  In another bowl, whisk together the baking powder, baking soda, salt, and cinnamon.

• Step 4: Combining Mixtures

  Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips or nuts.

• Step 5: Baking

  Pour the batter evenly into the muffin tins, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

• Step 6: Cooling

  Let cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Enjoy your banana oatmeal muffins!

How to Serve Banana Oatmeal Muffins

Serve these delicious muffins warm, perhaps with a smear of butter or a drizzle of honey. They pair wonderfully with a cup of coffee or tea, making them a great breakfast option or afternoon snack. You can also dress them up by placing them on a serving platter alongside fresh fruit or yogurt for a more substantial brunch spread.

How to Store Banana Oatmeal Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, you can freeze them for up to 3 months. Just be sure to wrap each muffin tightly in plastic wrap or foil before placing them in a freezer-safe bag.

Expert Tips for Perfect Banana Oatmeal Muffins

1. Ensure your bananas are well-ripened, as this will enhance their sweetness and make them easier to mash.
2. Don’t overmix the batter; stir until just combined to ensure fluffy muffins.
3. If you prefer a nutty flavor, toast the oats lightly before mixing them in.
4. If using different sweeteners, adjust the quantity to suit your taste.

Delicious Variations

• Nutty Banana Oatmeal Muffins: Add in 1/2 cup of chopped walnuts or almonds for a crunchy texture.
• Chocolate Chip Banana Muffins: Stir in a cup of chocolate chips for a sweeter version that will surely please the kids.
• Spiced Banana Muffins: Add 1/4 teaspoon of nutmeg or allspice to the dry ingredients for a warm, spiced flavor.

Frequently Asked Questions

• Can I use quick oats instead of rolled oats?
  Yes, you can use quick oats, but rolled oats give the muffins more texture.

• What can I substitute for honey?
  Maple syrup is a great alternative if you prefer a vegan option.

• How do I know when my muffins are done?
  Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are ready to be removed from the oven.

• Can I add fruit to these muffins?
  Absolutely! Berries or diced apples would make excellent additions.

• What if my muffins don’t rise?
  This could indicate that your baking powder or baking soda is expired. Always check expiration dates for best results.

Conclusion

Banana Oatmeal Muffins are not only easy to make but are also healthy and delicious. They offer a delightful way to enjoy the natural sweetness of bananas while providing a nutritious start to your day or a satisfying snack anytime. So grab those ripe bananas, and whip up a batch of these muffins—you won’t be disappointed! Happy baking!

Banana Oatmeal Muffins

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• Author: lydia
• Total Time: 32 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delightful and healthy Banana Oatmeal Muffins made with ripe bananas and oats, perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 1 cup ripe bananas, mashed
• 1 cup rolled oats
• 1/2 cup milk (or non-dairy alternative)
• 1/4 cup honey or maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• Optional: chocolate chips or nuts

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the mashed bananas, oats, milk, honey (or maple syrup), oil, and vanilla extract until well combined.
3. In another bowl, whisk together the baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips or nuts.
5. Pour the batter evenly into the muffin tins, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 110
• Sugar: 4g
• Sodium: 160mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg