Oaty Banana Mini Muffins Oamc
Perfect for busy mornings or snack time, these Oaty Banana Mini Muffins are a wholesome treat that combines the natural sweetness of ripe bananas with the nutty goodness of rolled oats. Made with a blend of all-purpose and whole wheat flours, a touch of cinnamon, and optional mix-ins like chocolate chips or nuts, these bite-sized muffins are moist, flavorful, and incredibly versatile. Ready in under 30 minutes, they’re easy to prepare and ideal for on-the-go meals, meal prep, or "once a month cooking" (OAMC), as they freeze beautifully for long-term storage. Whether you enjoy them fresh out of the oven or thawed from the freezer, these healthy banana oat muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup rolled oats
- 0.75 cup all-purpose flour
- 0.75 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 medium ripe bananas (mashed)
- 1 large egg
- 0.5 cup brown sugar (packed)
- 0.25 cup unsweetened applesauce
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.5 cup mini chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a mini muffin pan or line it with paper liners.
In a large bowl, mix together the rolled oats, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, mash the ripe bananas until smooth. Add the egg, brown sugar, applesauce, milk, and vanilla extract, and mix until well combined.
Pour the wet ingredients into the dry ingredients and fold together until just combined. Be careful not to overmix the batter.
If desired, gently fold in the mini chocolate chips or chopped nuts for added texture and flavor.
Spoon the batter evenly into the prepared mini muffin pan, filling each cup about 3/4 full.
Bake in the preheated oven for 10-12 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 pan for a few minutes before transferring them to a wire rack to cool completely.
To freeze for OAMC, place the cooled muffins in a single layer on a baking sheet and freeze for 1-2 hours. Transfer them to an airtight container or freezer bag and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave for 15-20 seconds.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 468.1 g | 170% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 227.8 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 419 mg | 32% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2804 mg | 60% | |
*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.
