Banana Oatmeal Muffins (Print)

Moist muffins loaded with mashed bananas and hearty oats. Naturally sweetened, ready in 30 minutes.

# Ingredient list:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup melted coconut oil or unsalted butter
04 - 1/2 cup honey or maple syrup
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups rolled oats
07 - 1 cup all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt

→ Optional Add-ins

12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners or grease lightly.
02 - Whisk together mashed bananas, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla in a large bowl until smooth.
03 - Mix rolled oats, flour, baking soda, baking powder, cinnamon, and salt in a separate bowl.
04 - Add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix.
05 - Fold in walnuts, pecans, or chocolate chips if desired.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean.
08 - Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They use up those speckled bananas you have been eyeing guiltily
  • The texture impossibly moist while still being wholesome enough for breakfast
  • My toddler ate three without suspecting they were good for him
02 -
  • Do not use quick oats instead of old-fashioned rolled oats unless you want denser muffins
  • Let the muffins cool completely before storing or they will steam themselves and get soggy
  • These freeze beautifully. I wrap each one individually and grab one for breakfast all week
03 -
  • If your bananas are not quite ripe enough roast them at 400°F for 15 minutes until blackened and soft
  • Let the batter rest for 10 minutes before baking for an even more tender crumb

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