Banana Oatmeal Muffins
Moist and subtly sweet, these banana oatmeal muffins rely on ripe bananas and oats for texture, making them a perfect breakfast-on-the-go or snack.
Ingredients
Main Ingredients
- 2 pieces ripe bananas, mashed The riper, the sweeter.
- 1 cup rolled oats Use certified gluten-free oats for gluten-free muffins.
- 1/2 cup Greek yogurt (plain or vanilla) For a dairy-free option, use plant-based yogurt.
- 1/4 cup honey or maple syrup Optional; use maple for vegan.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 pieces egg (optional) Adds structure and protein; omit for vegan.
- 1/2 cup add-ins (chopped nuts, chocolate chips, dried fruit) Optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, mash the bananas until mostly smooth. Stir in the Greek yogurt until well combined.
- Add honey or maple syrup and the egg if using; mix until even.
- In a separate bowl, whisk together the rolled oats, baking powder, baking soda, cinnamon, and salt.
- Pour the dry ingredients into the wet mixture and stir just until combined — don’t overmix.
- Fold in your chosen add-ins (nuts or chocolate chips work great).
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 20–25 minutes, until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container.
Notes
For a lower-sugar version, omit the honey/maple syrup. If needed, pulse the oats in a food processor for a finer crumb. Avoid overmixing to prevent gumminess.