Banana Oatmeal Muffins (Printable version)

Moist muffins loaded with ripe bananas and hearty oats for a wholesome breakfast or snack.

# What you need:

→ 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 tsp vanilla extract

→ Dry Ingredients

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

→ Optional Add-ins

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

# How to make it:

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

# Expert tips:

01 -
  • These muffins stay incredibly moist for days thanks to the natural sweetness from ripe bananas
  • The oats give them a hearty texture that makes them feel substantial enough for breakfast but light enough for snacking
02 -
  • Overmixing the batter makes tough, dense muffins so stop as soon as the flour disappears
  • Letting them cool completely before storing prevents condensation that makes them soggy
03 -
  • If your bananas are not quite ripe enough, bake them at 350°F for 15 minutes to soften and sweeten them first
  • Use an ice cream scoop to fill the muffin cups evenly without making a mess

Go back