Banana Oatmeal Muffins (Printable)
Soft banana oatmeal muffins with honey sweetness, ready in 30 minutes. Perfect wholesome breakfast or snack.
# What You Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil or unsalted butter
04 - 1/2 cup honey or maple syrup
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups rolled oats
07 - 1 cup all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
→ Optional Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup chocolate chips
# How-To Steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tray with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together mashed bananas, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla extract until smooth and well combined.
03 - In a separate bowl, mix rolled oats, flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Add dry ingredients to wet ingredients and stir gently until just combined. Be careful not to overmix as this can result in dense muffins.
05 - Fold in chopped nuts or chocolate chips if desired, incorporating them evenly throughout the batter.
06 - Divide batter evenly among the muffin cups, filling each about 3/4 full to allow for rising during baking.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Tips:
01 -
- These muffins come together in one bowl without a mixer, making them perfect for busy mornings
- The oats keep them satisfyingly hearty while staying incredibly moist for days
02 -
- Overmixing will make these muffins tough and dense, so stop as soon as the flour disappears
- Letting them cool completely before storing prevents condensation from making them soggy
03 -
- Measure your flour by spooning it into the cup and leveling off, never scooping directly
- Room temperature eggs incorporate better than cold ones straight from the refrigerator