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Banana Oatmeal Muffins

These warm banana and cinnamon muffins are soft, hearty, and easy to make with rolled oats, perfect for using up ripe 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: 130
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 pieces ripe bananas, mashed Use very ripe bananas for sweetness.
  • 1 cup rolled oats Gives structure and texture.
  • 1/2 cup yogurt or applesauce Yogurt adds tang; applesauce keeps muffins lighter.
  • 2 pieces eggs Help muffins set up nicely.
  • 1/4 cup maple syrup (optional) Adjust sweetness as needed.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon For warm spice.
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate chips or blueberries (optional) Choose add-ins based on preference.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, combine the mashed bananas, yogurt or applesauce, eggs, maple syrup (if using), and vanilla. Stir until smooth with some banana lumps.
  3. Add the rolled oats, baking powder, baking soda, and cinnamon. Stir until everything is evenly mixed and the oats are moistened.
  4. Fold in chocolate chips or blueberries gently.
  5. Spoon the batter into the lined muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 18–20 minutes until muffins are set and a toothpick inserted into the center comes out clean.
  2. Let the muffins cool before serving.

Notes

Use the ripest bananas for the sweetest muffins. Don’t overmix the batter to avoid tough muffins. Store in an airtight container at room temperature for a couple of days, or refrigerate for longer freshness.