Banana Oatmeal Muffins

 

Here’s a soft, healthy, and delicious Banana Oatmeal Muffin recipe 🍌🧁 — perfect for breakfast or a quick snack!

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🌾 Banana Oatmeal Muffins

🧺 Ingredients (makes about 10–12 muffins):

• 2 ripe bananas, mashed
• 2 large eggs
• ½ cup honey or maple syrup (or ½ cup brown sugar)
• ⅓ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup all-purpose flour (or whole wheat flour for a healthier version)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon cinnamon (optional but delicious)
• ¼ teaspoon salt
• ½ cup milk (any kind)
• Optional add-ins:
  • ½ cup chocolate chips or chopped nuts
  • ¼ cup raisins or dried cranberries

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🍌 Instructions:

1. Preheat oven:
Preheat your oven to 180°C (350°F). Line a muffin tray with paper liners or grease it lightly.

2. Mash the bananas:
In a large bowl, mash the ripe bananas until smooth.

3. Add wet ingredients:
Whisk in the eggs, honey (or sugar), oil, vanilla, and milk until well combined.

4. Mix dry ingredients:
In another bowl, combine oats, flour, baking soda, baking powder, cinnamon, and salt.

5. Combine:
Add the dry ingredients to the wet mixture and stir gently until just combined (don’t overmix).

6. Add extras:
Fold in chocolate chips, nuts, or any other add-ins you like.

7. Bake:
Spoon the batter into muffin cups (about ¾ full).
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

8. Cool & enjoy:
Let muffins cool for a few minutes in the pan, then transfer to a rack.
Serve warm or store in an airtight container for up to 3 days.

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💡 Tips:

• Use extra ripe bananas (with brown spots) for natural sweetness.
• For a gluten-free version, use oat flour or gluten-free oats.
• These muffins freeze beautifully — just warm them up in the microwave before eating!

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Would you like me to give you a blender version (where you mix everything in the blender for quick prep)?