Healthy Banana Oatmeal Muffins Recipe
These Healthy Banana Oatmeal Muffins are a nutritious and delicious treat perfect for breakfast or a snack. Made with whole wheat or gluten-free flour, ripe bananas, oats, and natural sweeteners like honey or maple syrup, they offer a wholesome alternative to traditional muffins. Moist and flavorful, they are easy to make and packed with fiber and protein to keep you energized.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups whole wheat flour, or all-purpose gluten-free flour
- 1/4 cup old-fashioned oats, plus more for sprinkling on top
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup packed mashed ripe bananas (about 2-3 large bananas)
- 2 eggs
- 1/2 cup honey, or maple syrup
- 1/3 cup olive oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the muffin batter.
- Mix dry ingredients: In a large bowl, combine the whole wheat flour (or gluten-free flour), old-fashioned oats, baking soda, cinnamon if using, and salt. Stir well to evenly distribute all the ingredients.
- Prepare wet ingredients: In a separate bowl, mash the ripe bananas thoroughly. Then add the eggs, honey or maple syrup, olive oil, milk, and vanilla extract. Whisk these wet ingredients together until fully blended.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl. Stir gently with a spatula or wooden spoon until just combined; be careful not to overmix to keep the muffins tender.
- Fill muffin tins: Line a muffin tray with paper liners or grease it lightly. Spoon the batter into the muffin cups evenly, filling each about three-quarters full. Sprinkle a little extra oats on top for a nice finishing touch and texture.
- Bake the muffins: Place the muffin tray in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Cool and serve: Remove the muffins from the oven and let them cool in the tray for about 5 minutes before transferring to a wire rack. Serve warm or at room temperature for the best flavor and texture.
Notes
- For gluten-free muffins, ensure the oats and baking soda are certified gluten-free.
- You can substitute olive oil with melted coconut oil or another mild-flavored oil if preferred.
- To make these muffins vegan, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use maple syrup instead of honey.
- These muffins keep well stored in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- They can also be frozen for up to 3 months; thaw at room temperature before serving.
