Banana Oatmeal Muffins
Start your morning off right with these wholesome and delicious Banana Oatmeal Muffins, packed with the natural sweetness of ripe bananas and the hearty goodness of rolled oats. Perfect for busy mornings or a healthy snack, these muffins are easy to make and come together in just 35 minutes. Lightly spiced with a touch of cinnamon and sweetened with brown sugar, they strike the perfect balance between comfort and nutrition. The combination of mashed bananas, vanilla extract, and warm oats gives these muffins a tender, moist texture that's hard to resist. Whether you enjoy them fresh out of the oven or save them for an on-the-go treat, these muffins are a family-friendly favorite you’ll want to bake again and again. Bonus: They freeze beautifully, making meal prep a breeze!
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 2 large Eggs
- 0.5 cup Milk
- 0.25 cup Vegetable oil
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the brown sugar, eggs, milk, vegetable oil, and vanilla extract, and mix well until combined.
In another bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Using a spoon or a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 56.9 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 338 mg | 26% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2458 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
