Description
These wholesome banana oatmeal muffins are made without a blender, using simple ingredients for a naturally sweet and fiber-packed treat. Perfect for breakfast or snacks!
Ingredients
Scale
For the Crust:
- For dry ingredients:
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- For wet ingredients:
- 3 very ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup milk (dairy or plant-based)
- 1 large egg
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- For mix-ins (optional):
- 1/2 cup chopped walnuts
- 1/4 cup dark chocolate chips
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- 2. In a large bowl, whisk together all dry ingredients (oats through salt).
- 3. In another bowl, mash bananas thoroughly, then whisk in remaining wet ingredients until smooth.
- 4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in optional mix-ins if using.
- 5. Divide batter evenly among muffin cups (they’ll be quite full).
- 6. Bake for 18-22 minutes until tops spring back when lightly pressed.
- 7. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container for 3 days or freeze for up to 3 months. For vegan version, use flax egg and maple syrup. Muffins will be dense (not fluffy) due to oat content.