Banana Oatmeal Muffins (Printable)

Moist, wholesome muffins bursting with banana flavor and hearty oats, ideal for breakfast or snacks.

# Ingredient List:

01 - 3 ripe bananas, mashed

02 - 2 large eggs

03 - 1/3 cup melted coconut oil or unsalted butter

04 - 1/2 cup honey or maple syrup

05 - 1 teaspoon vanilla extract

06 - 1 1/2 cups rolled oats

07 - 1 cup all-purpose flour

08 - 1 teaspoon baking soda

09 - 1/2 teaspoon baking powder

10 - 1/2 teaspoon ground cinnamon

11 - 1/4 teaspoon salt

12 - 1/2 cup chopped walnuts or pecans

13 - 1/3 cup chocolate chips

01 - Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners or grease lightly.

02 - Whisk mashed bananas, eggs, melted coconut oil or butter, honey or maple syrup, and vanilla in large bowl until smooth.

03 - Combine rolled oats, flour, baking soda, baking powder, cinnamon, and salt in separate bowl.

04 - Add dry ingredients to wet ingredients. Stir gently until just combined. Avoid overmixing.

05 - Fold in walnuts, pecans, or chocolate chips if desired.

06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.

07 - Bake for 18-22 minutes or until toothpick inserted into center comes out clean.

08 - Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

01 -

These muffins manage to be both indulgently moist and wholesomely hearty, striking that perfect balance that keeps you reaching for seconds without the guilt
The texture is incredible, with tender banana crumb meeting the satisfying chew of oats in every single bite

02 -

Overmixing the batter is the quickest way to end up with tough, rubbery muffins instead of tender ones
Mashed frozen bananas work surprisingly well if you need to make these right away and do not have ripe ones on hand

03 -

Letting the mashed bananas sit for a few minutes before mixing releases more natural sweetness
Using an ice cream scoop to fill the muffin cups ensures perfectly uniform portions every time