Banana Oatmeal Muffins

The best warm hearty banana oatmeal muffins are made with wholesome pantry staples in only ONE bowl for easy clean-up!

Course Breakfast, Snack

Cuisine American

Keyword banana oatmeal muffins, healthy banana muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 159kcal

Author Kelli Shallal MPH RD

Ingredients

2 cups ripe bananas (about 3 large) mashed
2 large eggs
½ cup maple syrup
½ cup unsweetened vanilla almond milk or any other milk
1 cup rolled oats
1 ½ cups whole wheat pastry flour
1 teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda

Instructions

Preheat the oven to 425F. Line a muffin tin with silicone muffin liners or grease.
Mash bananas.
Add in eggs, maple syrup, and almond milk. Mix until well combined.
Add in oats and let sit for 4-5 minutes. (I usually just put away the ingredients I've already used.)
Add the whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda. Mix until just combined.
Divide batter among the muffin tin evenly. Place in oven and immediately turn down to 350F. Bake for 15-20 minutes or until an inserted toothpick comes out clean.

Video

Notes

Store: On the counter for up to 48 hours. In the refrigerator for up to a week.

Freeze: Freeze after completely cooling in a freezer-safe container for up to three months. To defrost, let defrost in the refrigerator or the microwave.

Nutrition