Description
These soft and mildly sweet muffins are made with ripe bananas and rolled oats, perfect for breakfast or a snack.
Ingredients
Scale
- 2 ripe bananas
- 1 cup whole oats
- 1/4 cup natural sweetener (e.g., honey or maple syrup)
- 1/2 cup milk (or a dairy-free alternative)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup add-ins (e.g., nuts, chocolate chips, or dried fruits, optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Mash the ripe bananas until smooth in a mixing bowl.
- Add the natural sweetener and milk to the mashed bananas, mixing until well combined.
- Mix the oats, baking soda, baking powder, cinnamon, and salt in a separate bowl.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. If using add-ins, fold them in.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Preheating gives even rise. Do not overmix after adding dry items; this makes the muffins dense.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg