Description
Banana oatmeal muffins are moist, fiber-rich baked goods made with ripe bananas and oats. They’re naturally sweet, wholesome, and perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 medium ripe bananas
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: chopped nuts, chocolate chips, or dried fruit
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a bowl, mash bananas until smooth. Whisk in eggs, oil, sugars, and vanilla.
- In another bowl, combine flour, oats, baking powder, baking soda, and salt.
- Gradually fold dry ingredients into wet mixture until just combined (do not overmix).
- Fold in optional mix-ins if desired.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake 18–20 minutes, until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Avoid overmixing to keep muffins light and fluffy.
- Let the batter rest for 5–10 minutes before baking to soften oats.
- Customize with cinnamon, blueberries, or vegan substitutions like flax eggs.
- Store at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~185
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg