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Oatmeal Banana Muffins
Simple and delicious muffins made with oatmeal, bananas, and warm spices—perfect for an after-school snack or a quick grab-and-go breakfast.
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Servings: 12 Muffins
Ingredients
- 1 cup of quick cooking oats
- 1 1/2 cups of all purpose flour
- 2 teaspoons ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1 stick of unsalted butter melted
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup mashed bananas 3 large bananas
Instructions
- Preheat your oven to 400ºF and line a muffin pan with paper liners.
- In a large bowl, mix the oats, flour, cinnamon, baking powder, and salt. Set aside.
- In another bowl, whisk the melted butter, sugar, eggs, and vanilla until smooth. Stir in the mashed bananas.
- Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix.
- Divide the batter evenly into the muffin cups—they’ll be pretty full, and that’s perfect for big, bakery-style muffin tops. (A cookie scoop works great for this!)
- Bake for 15–20 minutes, or until the muffins have risen and a toothpick in the center comes out clean.
Notes
- Store banana muffins at room temperature in an airtight container for up to 4 days.
- Freezing Muffins: Muffins can be frozen for up to two months in a freezer safe airtight container or freezer bag. Thaw the muffins at room temperature or warm in the microwave before serving.
Nutrition
Serving: 1Serving | Calories: 185kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 214mg | Potassium: 154mg | Fiber: 2g | Sugar: 20g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg