Banana Oat Muffins

Deliciously warm and fluffy Banana Oat Muffins made with ripe bananas, oats, and customizable add-ins like nuts or chocolate chips.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Muffin Base

2 pieces ripe bananas They add sweetness and moisture; overripe is best!
1 cup rolled oats This provides texture; use quick oats if that's all you have on hand.
1/2 cup flour (whole wheat or all-purpose) Helps with structure; whole wheat brings more fiber.
1/2 cup sugar (brown or white) For sweetness; try maple syrup as a natural alternative.
1/2 teaspoon baking soda Adds lift; don't skip it!
1/2 teaspoon baking powder Helps muffins rise; makes them fluffy.
1/4 teaspoon salt Enhances flavors; don't overdo it!
1/2 teaspoon vanilla extract A must for flavor; pure extract is recommended.
1/2 cup milk (dairy or non-dairy) Adds moisture; almond or oat milk works well.
1/4 cup vegetable oil or melted coconut oil Keeps muffins moist; coconut adds a subtle flavor.
1 teaspoon cinnamon (optional) A warm spice for flavor; nutmeg is a great alternative.
1/2 cup nuts or chocolate chips (optional) For added texture; chopped walnuts or dark chocolate are great choices.

Preparation

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a mixing bowl, mash the ripe bananas with a fork until smooth.
Add the oats, flour, sugar, baking soda, baking powder, salt, vanilla extract, milk, and oil to the bowl. Mix until well combined. If using, fold in nuts or chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.

For a heartier muffin, add 1/2 cup of shredded carrots or apple. Adjust spices for a customized flavor.