Description
Delightful and healthy muffins packed with ripe bananas and rolled oats, perfect for breakfast or a snack.
Ingredients
Scale
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup flour (whole wheat or all-purpose)
- 1/4 cup honey or maple syrup
- 1/2 cup milk (or plant-based milk)
- 1 egg (or flax egg for vegan option)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mash the ripe bananas in a large mixing bowl until smooth.
- Add rolled oats, flour, honey (or maple syrup), milk, egg (or flax egg), baking powder, baking soda, vanilla extract, and a pinch of salt to the mashed bananas. Stir until just combined.
- Line a muffin tin with paper liners. Use a spoon or ice cream scoop to divide the batter evenly, filling each cup about two-thirds full.
- Bake for 15-20 minutes, checking for doneness with a toothpick.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas for sweeter muffins. Don’t overmix the batter. Experiment with add-ins like nuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg