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Banana Oatmeal Muffins

A warm, comforting treat that combines the flavors of ripe bananas and hearty oats, perfect for any morning or snack time.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups ripe bananas, mashed (about 3 medium bananas) The riper, the sweeter.
  • 1 cup rolled oats Can use quick oats or gluten-free oats.
  • 1 cup all-purpose flour For a heartier bite, use half whole-wheat flour.
  • 0.5 cup brown sugar or coconut sugar Reduce to 1/3 cup for a less sweet option.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon Toast for deeper aroma if desired.
  • 2 large eggs, room temperature Can substitute with flax eggs for a vegan version.
  • 1/3 cup plain Greek yogurt or plant-based yogurt Adds moisture.
  • 1/4 cup melted butter or neutral oil Melted coconut oil for a tropical note.
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped nuts or chocolate chips (optional) Walnuts or dark chocolate can be used.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
  2. In a large bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
  3. In a separate bowl, mash the bananas until mostly smooth. Stir in eggs, yogurt, melted butter, and vanilla until well combined.
  4. Pour the wet mixture into the dry ingredients and fold gently until just combined.
  5. Fold in nuts or chocolate chips if using. Spoon batter into prepared muffin cups, filling each about 3/4 full.
Baking
  1. Bake for 18-22 minutes or until the tops are golden and a toothpick inserted comes out with a few moist crumbs.
  2. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Notes

These muffins freeze beautifully for busy mornings. Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.