Banana Oatmeal Muffins Recipe

Introduction

Banana oatmeal muffins are a wholesome and delicious treat perfect for breakfast or a snack. They combine ripe bananas and oats for natural sweetness and heartiness, making them a nutritious choice for the whole family.

Ingredients

• 2 ripe bananas
• 2 cups rolled oats
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup chopped walnuts (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a large bowl, mash the ripe bananas until smooth.
3. Step 3: Add the unsweetened applesauce and almond milk to the mashed bananas, then mix until combined.
4. Step 4: In a separate bowl, combine the rolled oats, baking powder, baking soda, cinnamon, and salt.
5. Step 5: Stir the dry ingredients into the wet mixture until just combined. If using, fold in the chopped walnuts.
6. Step 6: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
7. Step 7: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra sweetness, add a tablespoon of honey or maple syrup to the batter.
• Replace walnuts with chocolate chips or dried fruit for a different flavor.
• Use gluten-free oats to make the muffins gluten-free.
• These muffins can easily be made vegan by ensuring plant-based milk and apple sauce are used.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat muffins gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of quick oats?

Yes, rolled oats work well and give the muffins a nice texture. If you prefer a finer crumb, you can pulse the oats in a food processor before mixing.

Are these muffins gluten-free?

They can be, if you use certified gluten-free rolled oats and ensure all other ingredients are gluten-free.

Banana Oatmeal Muffins Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

Delicious and wholesome Banana Oatmeal Muffins made with ripe bananas, rolled oats, and a touch of cinnamon. These muffins are a healthy and satisfying snack or breakfast option, naturally sweetened with bananas and applesauce, and optionally enhanced with crunchy walnuts for added texture and flavor.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 ripe bananas
• 2 cups rolled oats
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
2. Mash Bananas: In a large mixing bowl, mash the ripe bananas until smooth with a fork or potato masher.
3. Combine Wet Ingredients: Add the unsweetened applesauce and almond milk to the mashed bananas and mix well until combined.
4. Mix Dry Ingredients: In a separate bowl, combine the rolled oats, baking powder, baking soda, cinnamon, and salt. Stir to distribute the leavening agents evenly.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the muffins tender.
6. Add Walnuts: If using, fold in the chopped walnuts gently into the batter.
7. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about 3/4 full.
8. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• Ensure bananas are very ripe for natural sweetness and moisture.
• Optionally substitute walnuts with other nuts or seeds based on preference or allergies.
• For a sweeter muffin, consider adding a tablespoon of maple syrup or honey.
• Almond milk can be replaced with any other plant-based or dairy milk.
• Muffins store well in an airtight container for up to 3 days at room temperature or up to 1 week refrigerated.
• These muffins freeze well for up to 2 months; thaw before serving.

Keywords: banana oatmeal muffins, healthy muffins, easy breakfast, whole grain muffins, walnut muffins