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
