Grandmom Manghans Banana Oatmeal Muffins
Satisfy your cravings for a wholesome and flavorful treat with Grandmom Manghans Banana Oatmeal Muffins! These moist and tender muffins combine the natural sweetness of ripe bananas with the hearty texture of rolled oats, creating the perfect breakfast or snack option. Enhanced with warm cinnamon spice and just a touch of brown sugar, these muffins strike the ideal balance between indulgence and nourishment. The recipe is adaptable, allowing you to add walnuts or chocolate chips for an extra burst of flavor and crunch. With just 15 minutes of prep time and 20 minutes in the oven, these banana oatmeal muffins are a quick and easy way to fill your home with the comforting aroma of homemade goodness. Perfectly portable and kid-friendly, they’re ideal for busy mornings, afternoon pick-me-ups, or a guilt-free dessert.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 large Ripe bananas
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the eggs, vegetable oil, vanilla extract, and milk to the mashed bananas. Mix well until combined.
In a separate mixing bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
If desired, fold in the chopped walnuts or chocolate chips for added texture and flavor.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 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 before transferring them to a wire rack to cool completely.
Enjoy these delicious banana oatmeal muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 14.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 234 mg | 5% | |
*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.
