Introduction
Banana Oatmeal Muffins are a healthy and delicious treat made with simple ingredients like ripe bananas, oats, and eggs. They’re soft, naturally sweet, and perfect for breakfast or as a quick snack. These muffins are also easy to make and can be customized to suit your taste.
Ingredients
2 ripe bananas (mashed)
2 cups rolled oats
2 large eggs
½ cup Greek yogurt (or plain yogurt)
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon (optional)
A pinch of salt
Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with oil.
In a large bowl, mash the bananas until smooth.
Add the eggs, yogurt, honey, and vanilla extract. Mix until all wet ingredients are well combined.
Stir in the oats, baking powder, baking soda, cinnamon, and salt. Mix until the batter is evenly blended.
Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool for a few minutes before removing them from the tin.
How to Make
To make banana oatmeal muffins, start by preparing your ingredients. Use very ripe bananas for natural sweetness and soft texture.
Mash the bananas well in a bowl, then add the wet ingredients like eggs, yogurt, and honey. Mix until smooth.
Add in the dry ingredients — oats, baking powder, baking soda, and spices — and stir until everything is combined.
Pour the batter evenly into muffin cups and bake until golden and fluffy.
Let the muffins cool slightly before serving. Enjoy them warm or store them for later.
Variations
Add chocolate chips or chunks for a sweeter treat.
Mix in blueberries, raspberries, or diced apples for a fruity twist.
Use almond butter or peanut butter for extra richness and protein.
Add chopped nuts like walnuts or pecans for crunch.
Replace yogurt with mashed avocado for a dairy-free version.
Tips
Use overripe bananas for maximum sweetness and flavor.
If you prefer a smoother texture, blend the oats into flour before mixing.
Don’t overmix the batter — it can make the muffins dense.
Store muffins in an airtight container for up to 3 days or freeze for up to 2 months.
Warm them in the microwave for a few seconds before serving for a fresh-baked taste.
Conclusion
Banana Oatmeal Muffins are a wholesome and satisfying snack that anyone can enjoy. They’re easy to make, full of natural flavor, and versatile enough for any time of day. Perfect for breakfast, dessert, or an on-the-go bite!