Healthy Banana Oat Muffins
Light, soft, and naturally sweet, these healthy banana oat muffins are made with whole oats and overripe bananas for an easy, no-flour breakfast.
Ingredients
- 2 ½ cups old fashioned oats
- 3 overripe bananas
- 2 eggs
- ¾ cup milk
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- Mash the bananas in a medium mixing bowl until mostly smooth. Add the eggs, milk, and vanilla, and whisk until well combined.
- Combine the oats, baking powder, cinnamon, baking soda, and salt in a separate bowl. Stir to mix evenly.
- Add the dry ingredients to the wet mixture and stir just until incorporated. Let the batter rest for 10 minutes so the oats can soften and thicken.
- Divide the batter evenly between the muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes or until the tops are set and a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes, then transfer to a rack to cool completely.
Nutrition
Notes
- Let the batter rest: Allowing the mixture to sit for 10 minutes softens the oats and creates a thicker, smoother muffin texture.
- Use very ripe bananas: Brown, spotty bananas provide natural sweetness and help the muffins stay moist without added sugar.
- Don’t over mix: Stir just until the dry ingredients are incorporated, over mixing can make the muffins dense.
- Check for doneness: Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Adjust sweetness as needed: If your bananas aren’t very ripe, add 1–2 tablespoons of maple syrup or honey.
- Use paper liners: These muffins are low in fat, so liners help prevent sticking.
- Serve with a drizzle: Warm muffins taste amazing topped with melted peanut butter or a light drizzle of honey for extra sweetness.
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