Banana oatmeal muffins are a warm and hearty treat that combines the sweetness of ripe bananas with the goodness of oats and whole wheat flour. These muffins are not only delicious but also packed with wholesome ingredients, making them an ideal choice for breakfast or as a satisfying snack. The best part? They're incredibly easy to prepare in just one bowl!
Why You’ll Love This Recipe
These banana oatmeal muffins are a perfect blend of comfort and nutrition. The mashed bananas provide natural sweetness and moisture, while the oats give them a chewy texture. Made with whole wheat pastry flour, these muffins are high in fiber and perfect for keeping you full and satisfied. Plus, they come together in no time and require minimal cleanup. Whether you're looking for a quick breakfast option or an on-the-go snack, these muffins will become a favorite in your kitchen.
Ingredients
- 2 cups ripe bananas (about 3 large), mashed
- 2 large eggs
- ½ cup maple syrup
- ½ cup unsweetened vanilla almond milk (or any other milk)
- 1 cup rolled oats
- 1.5 cups whole wheat pastry flour
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 425°F (220°C). Line a muffin tin with silicone muffin liners or grease it well.
- In a large bowl, mash the ripe bananas until smooth.
- Add the eggs, maple syrup, and almond milk to the mashed bananas. Mix until well combined.
- Stir in the rolled oats and let the mixture sit for 4-5 minutes to soften the oats.
- Add the whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda. Gently mix until just combined.
- Evenly divide the batter among the 12 muffin cups.
- Place the muffin tin in the oven and immediately reduce the temperature to 350°F (175°C).
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool slightly before serving.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add-ins: For an extra burst of flavor, you can mix in chocolate chips, dried fruit, or chopped nuts such as walnuts or pecans.
- Flour: If you prefer a gluten-free option, you can substitute the whole wheat pastry flour with a gluten-free flour blend.
- Sweeteners: Swap the maple syrup for honey or agave syrup if you prefer a different sweetener.
- Spices: Customize the spices by adding a pinch of ginger or allspice for a unique twist.
Storage/Reheating
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
- Freezing: These muffins freeze well. Allow them to cool completely before wrapping them individually in plastic wrap or placing them in a freezer bag. They can be frozen for up to 3 months.
- Reheating: To reheat, microwave the muffins for 15-20 seconds or warm them in the oven at 350°F (175°C) for 5-10 minutes.
FAQs
1. Can I use ripe frozen bananas for this recipe?
Yes! Frozen ripe bananas work perfectly for this recipe. Just make sure to thaw them and drain any excess liquid before mashing.
2. Can I substitute the eggs with a vegan option?
Yes, you can use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) or a store-bought egg replacer as a substitute for eggs in this recipe.
3. Can I use regular oats instead of rolled oats?
Rolled oats provide the best texture for these muffins, but if you only have regular oats on hand, you can use them. Just be aware that the muffins may have a slightly different texture.
4. Can I make this recipe without maple syrup?
You can substitute the maple syrup with honey, agave nectar, or any other liquid sweetener of your choice.
5. Can I use dairy milk instead of almond milk?
Yes, you can use any milk you prefer, including dairy milk, coconut milk, or oat milk.
6. How can I make the muffins sweeter?
If you prefer sweeter muffins, you can increase the amount of maple syrup or add a tablespoon or two of brown sugar.
7. Can I add protein powder to this recipe?
Yes, you can add a scoop of your favorite protein powder to the dry ingredients. Just be mindful of the texture, as adding too much protein powder may change the consistency of the batter.
8. Can I double this recipe?
Yes, you can easily double the recipe to make more muffins. Just be sure to adjust the baking time slightly if necessary.
9. Can I make mini muffins with this recipe?
Yes, you can make mini muffins by dividing the batter among a mini muffin tin. Reduce the baking time to 10-12 minutes or until a toothpick inserted into the center comes out clean.
10. Why did my muffins sink in the middle?
Muffins can sink if the batter is overmixed or if they are removed from the oven too soon. Be sure to mix gently and check that the muffins are fully baked before removing them from the oven.
Conclusion
These banana oatmeal muffins are a delicious and healthy option for a quick breakfast or snack. Packed with wholesome ingredients like oats, whole wheat flour, and bananas, they're not only tasty but also filling. The best part is that they come together easily in just one bowl, making them perfect for busy mornings. Whether you enjoy them warm out of the oven or as an on-the-go snack, these muffins are sure to become a staple in your kitchen.
Banana Oatmeal Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Banana Oatmeal Muffins are a delicious and nutritious treat that blends the natural sweetness of ripe bananas with the wholesome goodness of oats and whole wheat flour. Perfect for breakfast or a quick snack, these muffins are easy to make in just one bowl and offer a chewy texture that keeps you full and satisfied. Packed with fiber and healthy ingredients, they’re a great way to start your day.
Ingredients
Ingredients:
- 2 cups ripe bananas (about 3 large), mashed
- 2 large eggs
- ½ cup maple syrup
- ½ cup unsweetened vanilla almond milk (or any milk of choice)
- 1 cup rolled oats
- 1.5 cups whole wheat pastry flour
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
Instructions:
- Preheat the oven to 425°F (220°C). Line a muffin tin with silicone muffin liners or grease it well.
- In a large bowl, mash the ripe bananas until smooth.
- Add eggs, maple syrup, and almond milk to the mashed bananas and mix until well combined.
- Stir in the rolled oats and let the mixture sit for 4-5 minutes to soften the oats.
- Add the whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda. Mix gently until just combined.
- Evenly divide the batter among the 12 muffin cups.
- Place the muffin tin in the oven and immediately reduce the temperature to 350°F (175°C).
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before serving.
Notes
- Add-ins: Mix in chocolate chips, dried fruit, or nuts (like walnuts or pecans) for added flavor and texture.
- Flour: Substitute whole wheat pastry flour with a gluten-free flour blend for a gluten-free option.
- Sweeteners: You can replace maple syrup with honey or agave syrup if preferred.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
