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Delectable banana oatmeal muffins: 10-min prep

banana oatmeal muffins
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You will bake soft, moist banana oatmeal muffins using a simple one-bowl method. These muffins use ripe bananas for natural sweetness, making them a wholesome, quick breakfast or snack perfect for meal prepping.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1/4 cup melted unsalted butter or coconut oil
  • 1/4 cup maple syrup or honey (optional, adjust based on banana sweetness)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the rolled oats, baking soda, cinnamon, and salt.
  3. In a separate bowl, mash the ripe bananas well. Stir in the melted butter (or oil), maple syrup (if using), eggs, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until everything is mixed. Do not overmix; a few streaks of dry oats are fine.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best natural sweetness and moisture.
  • For a lower sugar option, omit the added maple syrup or honey entirely.
  • These muffins freeze well. Store cooled muffins in an airtight container in the freezer for up to 3 months.
  • You can add 1/2 cup of chopped walnuts or chocolate chips if desired.

Nutrition

Find it online: https://whiskdaily.com/banana-oatmeal-muffins-easy-moist-recipe/