Banana Oatmeal Muffins
These moist and flavorful banana oatmeal muffins are perfect for breakfast or a snack. Made with wholesome ingredients, they are both nutritious and satisfying.
This recipe is american style, breakfast, scaled for 6 servings, with 15 min prep and 20 min cook.
Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 6
Quick cooking notes
- Core ingredients include salt, vanilla extract, egg, baking powder.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 1 tsp salt
- 1 tsp vanilla extract
- 1 large egg
- 1 tbsp baking powder
- 2 medium ripe bananas (mashed)
- 1 cup all-purpose flour (sifted)
- 1 cup rolled oats (uncooked)
- 1 cup milk (dairy or non-dairy)
- 1 tbsp honey
- 1 tsp baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas, honey, milk, egg, and vanilla extract, and mix well.
- In another bowl, mix the rolled oats, flour, baking powder, baking soda, and salt until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 180
- Protein: 4 g
- Fat: 3 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 240 mg
Nutrition values are estimates based on stored ingredient totals and serving size.