Banana Oatmeal Muffins (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 ripe bananas, mashed
02 -
1 cup rolled oats
03 -
1 cup whole wheat flour
04 -
1/2 cup brown sugar or coconut sugar
05 -
1/2 cup milk (dairy or plant-based)
06 -
1/4 cup unsweetened applesauce
07 -
1/4 cup honey or maple syrup
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
→ Leavening & Spices
10 -
1 teaspoon baking powder
11 -
1/2 teaspoon baking soda
12 -
1/2 teaspoon salt
13 -
1 teaspoon cinnamon (optional)
→ Optional Add-ins
14 -
1/2 cup chopped walnuts or chocolate chips
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners or lightly grease with cooking spray.
02 -
In a large mixing bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon if using.
03 -
In a separate bowl, blend mashed bananas, brown sugar, milk, applesauce, honey or maple syrup, eggs, and vanilla extract until smooth and fully combined.
04 -
Pour the wet ingredients into the dry ingredients and gently mix until just combined. A few lumps in the batter are acceptable; avoid overmixing.
05 -
If using, gently fold walnuts or chocolate chips into the batter.
06 -
Distribute batter evenly among the prepared muffin cups, filling each about 2/3 full.
07 -
Bake in the preheated oven for 18-20 minutes, until muffins are golden brown and a toothpick inserted into the center comes out clean.
08 -
Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
These muffins are perfect for breakfast or as a healthy snack and can be enjoyed warm or at room temperature.
02 -
Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.