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Banana oatmeal muffins are a tasty and healthy treat you can enjoy any time. These muffins are packed with wholesome ingredients like ripe bananas, oats, and whole wheat flour. You’ll love how easy they are to make – just mix everything in one bowl!
Want a sweet snack without the guilt? These muffins use honey or maple syrup instead of sugar. They’re moist, fluffy, and perfect for breakfast or a quick snack. Give them a try and see how yummy healthy can be!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make healthy banana oatmeal muffins:
- 2 ripe bananas, mashed
- 2 eggs
- 1/4 cup honey or maple syrup
- 1/4 cup olive oil or melted coconut oil
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
You can swap ingredients to fit your needs. Try these substitutes:
- Use applesauce instead of oil for a lower-fat option
- Switch honey or maple syrup with agave nectar
- Replace whole wheat flour with oat flour or all-purpose flour
- Swap milk for yogurt or your favorite non-dairy milk
Want to add some extras? Try these mix-ins:
- 1/2 cup chopped nuts (walnuts or pecans work great)
- 1/2 cup chocolate chips
- 1/2 cup dried fruit (raisins or cranberries)
Remember, you can adjust the sweetness by adding more or less honey. The ripe bananas also add natural sweetness to your muffins.
Instructions
Preheat your oven to 350°F (175°C). Grab a muffin tin and grease it or line it with paper liners.
In a big bowl, mash 2-3 ripe bananas until smooth. Add 2 eggs, 1/4 cup honey, 1/4 cup olive oil, 1/4 cup milk, and 1 teaspoon vanilla. Mix well.
In another bowl, combine 1 1/2 cups flour, 1 cup oats, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
Add the dry ingredients to the wet mixture. Stir gently until just combined. Don’t overmix!
Scoop the batter into your muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready!
Let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to finish cooling.
Enjoy your healthy banana oatmeal muffins! They’re great for breakfast or as a snack.
Tips, Tricks & Storing
Ripe bananas make the best muffins. Look for ones with brown spots on the peel. The riper they are, the sweeter your muffins will be.
Don’t overmix the batter. Stir just until the ingredients are combined. This keeps your muffins light and fluffy.
Use an ice cream scoop to fill your muffin tins. It helps you get even portions and keeps things neat.
Add some extras for more flavor. Try chocolate chips, nuts, or dried fruit. About 1/2 cup is a good amount.
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. This helps them set up and makes them easier to remove.
To store your muffins, keep them in an airtight container at room temperature. They’ll stay fresh for 2-3 days.
For longer storage, freeze your muffins. Put them in a freezer bag and they’ll keep for up to 3 months. Thaw them at room temperature or warm them in the microwave when you’re ready to eat.
To reheat, wrap a muffin in a damp paper towel and microwave for 20-30 seconds. This keeps them moist and tasty.