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Banana Oatmeal Muffins

Start your day with these delicious and easy Banana Oatmeal Muffins, perfect for the whole family and a great way to use up overripe bananas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 ripe bananas, mashed Use spotty and brown bananas for best sweetness.
  • 1 cup rolled oats Can substitute with quick oats for a different texture.
  • 1/4 cup maple syrup Optional, can omit for less sweetness.
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk Or a non-dairy alternative.
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • Optional add-ins: chocolate chips, blueberries, nuts Fold into the batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the mashed bananas, milk, oil, and vanilla extract.
  3. Add the oats, baking powder, baking soda, salt, and maple syrup if using. Mix until well combined.
  4. Fold in any optional add-ins like chocolate chips or blueberries.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for about 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container in the fridge for about a week or freeze for about a month. Thaw in the microwave when ready to eat. Grease the liners lightly for easy peeling.