Healthy Banana Oatmeal Muffins
Soft, naturally sweetened muffins made with ripe bananas, rolled oats, and wholesome pantry staples. Ready in 30 minutes and perfect for meal prep snacking all week.
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Wire rack
Ingredients
- 3 very ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup plain Greek yogurt
- 1/4 cup milk of choice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray lightly with oil.
- Mash the bananas in a large bowl until mostly smooth. Whisk in eggs, honey, yogurt, milk, and vanilla.
- Add the rolled oats, flour, baking powder, baking soda, cinnamon, and salt. Fold gently until just combined - do not overmix.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20 to 22 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe, brown-spotted bananas for the best flavor and natural sweetness.
- Do not overmix once the dry ingredients are added - this keeps the muffins tender.
- Add chopped walnuts or dark chocolate chips for variation.
- Freeze individually for up to 3 months.