Banana Oat Muffins
These banana oat muffins are soft, moist, and naturally sweetened with ripe bananas. They’re perfect for a healthy breakfast or snack!
Ingredients (Makes 12 muffins)
2 ripe bananas, mashed
1 cup (100g) rolled oats
1 ¼ cups (160g) all-purpose flour (or whole wheat flour)
½ cup (120ml) milk (dairy or non-dairy)
¼ cup (60ml) honey or maple syrup
¼ cup (60ml) vegetable oil or melted coconut oil
1 large egg
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
Optional: ½ cup (80g) chocolate chips or chopped nuts
Instructions
1. Preheat & Prepare:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix Wet Ingredients:
In a large bowl, mash the bananas until smooth.
Add milk, honey (or maple syrup), oil, egg, and vanilla extract, then mix until well combined.
3. Mix Dry Ingredients:
In another bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, and salt.
4. Combine & Fill Muffin Cups:
Gradually mix the dry ingredients into the wet ingredients until just combined. Don’t overmix!
Fold in chocolate chips or nuts if using.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
5. Bake:
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Enjoy:
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.