Description
These healthy Banana Oatmeal Muffins are soft, fluffy, and naturally sweetened. Made with wholesome ingredients like oats, bananas, and Greek yogurt, they’re perfect for a quick breakfast or snack.
Ingredients
- 1 cup mashed bananas (about 2 large ripe bananas)
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup oat flour (or additional rolled oats blended)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- Optional: 1/4 cup mini chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, mash the bananas until smooth. Add eggs, Greek yogurt, maple syrup (or honey), and vanilla extract. Mix well.
- Add rolled oats, oat flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Do not overmix.
- Fold in optional mix-ins like chocolate chips or nuts if using.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- Oat flour can be made by blending rolled oats in a food processor until fine.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
