Banana oat muffins
Banana oat muffins are soft, moist, and filled with natural sweetness from ripe bananas. With the added goodness of oats, they are a healthier alternative to traditional muffins. Perfect for breakfast, lunchboxes, or a quick snack, these muffins are both delicious and nourishing. They are easy to make, require minimal ingredients, and are a great way to use overripe bananas.
Ingredients
- 2 ripe bananas (mashed)
- 1 cup rolled oats
- 1 cup all-purpose flour (or whole wheat flour)
- 1/3 cup honey or brown sugar
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash 2 ripe bananas in a bowl until smooth.
- Add 1 large egg, 1/3 cup honey (or brown sugar), 1/3 cup oil (or melted butter), and 1/2 cup milk. Mix well.
- In another bowl, combine 1 cup rolled oats, 1 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and a pinch of salt.
- Slowly fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Spoon batter into muffin cups, filling each 3/4 full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Add chocolate chips, chopped nuts, or dried fruits for variety.
- Replace sugar with maple syrup for a natural sweetener option.
- Use whole wheat flour for extra fiber.
- Freeze muffins in a ziplock bag for up to 2 months.