Morning Muffins
Start your day on a delicious note with these wholesome Morning Muffins – the perfect blend of hearty rolled oats, naturally sweet mashed bananas, and a hint of warm cinnamon spice. These golden, tender muffins are packed with nutritious appeal and customizable add-ins like crunchy walnuts or decadent chocolate chips, making them ideal for busy mornings or midday snacking. Ready in just 35 minutes, they combine simple pantry staples like all-purpose flour, brown sugar, and vanilla into a crowd-pleasing treat that’s moist, flavorful, and easy to make. Whether served warm with a cup of coffee or tucked into a lunchbox, these muffins are a quick-to-bake breakfast option that stays fresh all week.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Rolled oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1.25 cups Mashed bananas
- 0.5 cups Brown sugar
- 0.5 cups Whole milk
- 0.25 cups Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 1 Large egg
- 0.5 cups Chopped walnuts (optional)
- 0.5 cups Chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups with baking spray.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the mashed bananas, brown sugar, milk, vegetable oil, vanilla extract, and egg until smooth and well combined.
Make a well in the center of the dry ingredients, then pour in the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can result in dense muffins.
If using, fold in the chopped walnuts and/or chocolate chips for added flavor and texture.
Divide the batter evenly among the 12 prepared 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 let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 17.7 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 213 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.
