Description
These Banana Oatmeal Muffins are a delicious and wholesome treat that is perfect for breakfast or as a snack. Made with ripe bananas, oats, and Greek yogurt, these muffins are moist, flavorful, and easy to make.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large ripe bananas, mashed
- 1/2 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Optional:
- 1/2 cup chopped walnuts
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a large bowl, mix rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk together mashed bananas, Greek yogurt, vegetable oil, eggs, vanilla extract, and milk until smooth.
- Mix Batter: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in chopped walnuts if using.
- Bake: Divide the batter evenly among muffin cups. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free version, use certified gluten-free oats and flour.
- You can substitute applesauce for oil to reduce fat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
