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Banana Oatmeal Muffins

These easy banana oatmeal muffins are tender, chewy, and loaded with flavor, perfect for a quick breakfast or snack.
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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
  

Dry Ingredients
  • 1 cup rolled oats Provides a hearty texture.
  • 1/2 teaspoon baking powder Helps the muffins rise.
  • 1/2 teaspoon baking soda Contributes to the muffin's lift.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 teaspoon cinnamon Adds warm spice.
Wet Ingredients
  • 2 ripe bananas ripe bananas Mashed until smooth.
  • 1/4 cup maple syrup Optional for added sweetness.
  • 1/2 cup milk Can use any milk or non-dairy alternative.
  • 1/4 cup vegetable oil Keeps muffins moist.
  • 1 teaspoon vanilla extract Enhances flavor.
Optional Mix-ins
  • 1/2 cup chocolate chips or blueberries For added sweetness and flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mash the ripe bananas in a large bowl until smooth with small lumps remaining.
  3. Add the rolled oats, maple syrup (if using), baking powder, baking soda, salt, cinnamon, milk, oil, and vanilla to the bananas. Mix until combined.
  4. Gently fold in chocolate chips or blueberries, if using.
  5. Spoon batter into the lined muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 15-20 minutes until tops are set and a toothpick comes out clean.
  2. Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For best results, use very ripe bananas and avoid overmixing the batter. Store muffins in a covered container and they can also be frozen for longer storage.