Banana Oatmeal Muffins
These Banana Oatmeal Muffins are a healthier alternative to store-bought options, combining ripe bananas and wholesome oats for a moist, tender treat perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1.5 cups old-fashioned rolled oats Opt for gluten-free oats if needed.
- 1.5 cups oat flour Can be made by blending rolled oats until fine.
- 2 teaspoons cinnamon Essential for flavor.
- 2 teaspoons baking powder Helps muffins rise.
- 0.5 teaspoon baking soda Works with baking powder for lift.
- 0.5 teaspoon salt Enhances flavors.
Wet Ingredients
- 2 ripe bananas, mashed Adds natural sweetness and moisture.
- 2 large eggs, beaten Provides structure.
- 0.5 cup honey or maple syrup Sweetener of choice.
- 0.75 cup milk Any type works, use room temperature.
- 3 teaspoons vanilla extract For flavor.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and prepare muffin tins with cupcake liners.
- Blend rolled oats in a blender or food processor until they become a fine flour.
- In a medium bowl, combine the oat flour, rolled oats, cinnamon, baking powder, baking soda, and salt. Mix well and set aside.
- In a separate bowl, mash the ripe bananas and mix in the beaten eggs, honey (or maple syrup), milk, and vanilla extract until combined.
- Fold the wet ingredients into the dry ingredients until just combined.
- Allow the batter to sit for 20 minutes to improve texture.
- Spoon about ΒΌ cup of batter into each muffin cup and bake for 25 to 30 minutes.
- Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Store muffins in the fridge for up to a week or freeze for 3 to 4 months. Use organic ingredients for best results.