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Healthy Banana Oatmeal Muffins

Close-up of a perfectly baked banana oatmeal muffin, with one muffin split open to reveal a moist, textured interior.
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Simple and delicious banana oatmeal muffins, perfect for a healthy breakfast or snack. These muffins are naturally sweetened and great for meal prep.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 cup mashed ripe bananas (about 2–3 medium)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup milk (any kind)
  • 1/4 cup melted coconut oil or vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a large bowl, combine the rolled oats, mashed bananas, applesauce, maple syrup, milk, oil, eggs, and vanilla extract. Mix until well combined.
  3. In a separate small bowl, whisk together the baking soda, cinnamon, and salt. Add this to the wet ingredients and stir until just combined. Do not overmix.
  4. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  5. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  6. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a blender method, combine all ingredients in a blender and blend until smooth. Pour into muffin cups and bake as directed.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • For longer storage, freeze the cooled muffins in a freezer-safe bag or container for up to 3 months. Reheat in the microwave or toaster oven.
  • Add-ins like chopped nuts, seeds, or chocolate chips can be stirred into the batter before baking.

Nutrition

Find it online: https://cutcooktaste.com/banana-oatmeal-muffins/