Banana Oatmeal Muffins
Delicious, nutritious Banana Oatmeal Muffins that are easy to make and perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces ripe bananas, mashed The riper, the sweeter.
- 1 cup rolled oats Can use gluten-free oats for GF version.
- ¼ cup maple syrup (optional) Adjust based on banana ripeness.
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk (dairy or non-dairy) Any plant-based milk can be used.
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or blueberries (optional) For added flavor.
Instructions
Preparation
- Gather all your ingredients before you start to make the process smoother.
- In a large bowl, mash the bananas until smooth.
- Add rolled oats, baking powder, baking soda, and salt to the bowl. Mix well.
- If using maple syrup, drizzle it in and stir to combine.
- Pour in milk, vegetable oil, and vanilla extract. Stir until smooth.
- Fold in chocolate chips or blueberries if using.
Baking
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container for up to 3 days at room temperature or can be frozen for up to 3 months. Reheat in a microwave or an oven for best results.