Description

These Healthy Banana Oat Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with ripe bananas, rolled oats, and natural sweeteners like honey or maple syrup, they offer a moist and tender texture with a subtle sweetness. Optional add-ins like walnuts or chocolate chips provide extra flavor and crunch. This recipe is simple, gluten-free (when using gluten-free oats), and incorporates nutritious ingredients for a guilt-free indulgence.

Ingredients

Scale

Wet Ingredients

2 ripe bananas, mashed
1/4 cup honey or maple syrup
1/4 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla extract
1/2 cup milk (dairy or plant-based)

Dry Ingredients

1 1/2 cups rolled oats (use gluten-free oats if needed)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Optional Add-ins

1/4 cup chopped walnuts or chocolate chips

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
Prepare the Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly with a fork or potato masher until smooth. Add honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract to the mashed bananas. Mix all the wet ingredients together until well combined.
Combine the Dry Ingredients: In a separate bowl, whisk together rolled oats, baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients bowl and stir gently until just combined. Slowly pour in the milk while mixing until you achieve a smooth batter. If using, fold in the chopped walnuts or chocolate chips carefully to distribute them evenly without overmixing.
Fill the Muffin Tin: Evenly divide the batter among the muffin cups, filling each approximately three-quarters full to allow room for rising.
Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
Cool and Serve: Let the muffins cool in the tin for about 5 minutes to firm up. Then transfer them onto a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature for a satisfying healthy snack or breakfast.

Notes

For gluten-free muffins, be sure to use certified gluten-free rolled oats.
You can substitute the eggs with flax eggs for a vegan option, though texture may vary.
Using ripe bananas is key to natural sweetness and moisture.
Optional add-ins like walnuts add crunch, while chocolate chips add a sweet touch.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
You can use plant-based milk like almond or oat milk to keep the recipe dairy-free.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American