Banana Oatmeal Muffins
Moist, hearty, and naturally sweetened, these banana oatmeal muffins are the perfect way to use up overripe bananas. Packed with wholesome oats, warm spices, and just the right amount of sweetness, they make a healthy breakfast or snack that everyone will love.
Equipment
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
Ingredients
- 3 large overripe bananas
- 2 large eggs
- 1/3 cup melted coconut oil (or butter)
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 cup milk of choice
- 1 1/2 cups old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup chocolate chips or chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mash bananas in a large bowl until mostly smooth.
- Whisk in eggs, coconut oil, honey, vanilla, and milk until combined.
- In a separate bowl, whisk oats, flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold wet ingredients into dry until just combined. Do not overmix. Fold in optional add-ins.
- Divide batter into muffin cups (about 2/3 full each).
- Bake 18–22 minutes or until a toothpick comes out with just a few moist crumbs.
- Cool in pan 5 minutes, then transfer to wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and sweetness. Don’t overmix the batter—leave it slightly lumpy for light, tender muffins. Optional add-ins like chocolate chips, walnuts, or blueberries make them extra special. Store 3–4 days at room temp or freeze up to 3 months.
Nutrition
Calories: 180kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 125mgPotassium: 220mgFiber: 3gSugar: 9gVitamin A: 100IUVitamin C: 3mgCalcium: 35mgIron: 1mg
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