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–+ servings

Banana Oat Muffins

These oatmeal banana muffins make a deliciously sweet, healthy breakfast and are made with bananas and rolled oats. They're a tasty grab-and-go treat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ½ cups unbleached all-purpose flour
  • 1 ½ cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large ripe bananas mashed
  • ½ cup granulated sugar or honey
  • 2 large eggs beaten
  • ⅓ cup unsalted butter melted (or coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup milk dairy or plant-based

Method
 

  1. Gather all ingredients and preheat your oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mash the bananas until smooth. Stir in sugar (or honey), eggs, melted butter, vanilla, and milk until well combined.
  4. Pour the wet ingredients into the dry ingredients and fold gently until just incorporated. Avoid overmixing for tender muffins.
  5. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!
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