Banana Oatmeal Muffins
Banana oatmeal muffins are healthy and simple to make! They are perfect for breakfast on-the-go, since they are freezer-friendly and easy to reheat.
Servings: 12 muffin
Equipment
- muffin pan
Ingredients
- 3 cups old-fashioned rolled oats
- 1 ¼ cups milk
- 2 large eggs
- 1 cup ripe, well-mashed bananas
- ¼ cup honey
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 350℉. Grease a muffin pan with nonstick spray. You can use muffin cup liners but a sprayed muffin pan works best.
- In a large bowl, add rolled oats, eggs, mashed banana, honey, baking powder, and salt. Stir until combined.
- Add vanilla extract, milk, and walnuts. Stir until combined. Mixture will look loose and runny.
- Immediately spoon mixture into muffin pan, filling each almost to the top. Make sure each muffin has an equal amount of liquid and dry ingredients.
- Bake for 25-30 minutes until muffins are just set (no liquid) and are lightly golden brown.
- Let cool in the muffin pan for 10 minutes before loosening with a knife. Serve warm, room temperature or chilled (like overnight oats)!
Video
Notes
- About 3 bananas equal 1 cup of mashed banana. Measure for accuracy!
- Use dairy or non-dairy milk. I use non-fat milk.
- For sweeter oatmeal cups, use 1/3 cup honey.
- As soon as milk is added, immediately spoon mixture in muffin pan and bake. You don’t want the milk to absorb into the oats until they bake!
- Feel free to add in mix-ins, like chocolate chips! Start with 1/2 cup.
Nutrition
Calories: 206kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 252mg | Potassium: 231mg | Fiber: 3g | Sugar: 10g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg