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Healthy banana oatmeal muffins baked with ripe bananas and oats

Banana Oatmeal Muffins

A quick and easy recipe for healthy Banana Oatmeal Muffins that are perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas, mashed Choose overly ripe bananas for better sweetness and texture.
  • 1 cup rolled oats Can substitute with quick oats, but avoid steel-cut oats.
  • 1/2 cup milk (or non-dairy milk) Almond milk or oat milk can be used as a substitute.
  • 1/4 cup maple syrup (optional) Can be omitted; muffins will still be sweet from bananas.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips or blueberries (optional) Feel free to add your favorite mix-ins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Stir in the rolled oats and milk until well combined.
  4. If desired, add in the maple syrup, vanilla extract, baking powder, baking soda, and salt. Mix everything together thoroughly.
  5. Fold in the chocolate chips or blueberries, if using.
  6. Spoon the batter evenly into the prepared muffin tin.
  7. Bake for 15-20 minutes. You can check for doneness by inserting a toothpick into the center; it should come out clean.
  8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Make sure muffins are completely cooled before freezing.