Description
These Healthy Banana Oatmeal Muffins are a delicious and nutritious snack or breakfast option. Made with ripe bananas, rolled oats, Greek yogurt, and natural sweeteners like honey or maple syrup, they are a wholesome treat packed with fiber and protein. Optional mix-ins such as walnuts, chocolate chips, or raisins add extra texture and flavor, making these muffins both tasty and satisfying. Perfect for a quick grab-and-go meal or an energizing start to your day, these muffins are naturally sweetened and free from refined sugars.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup plain Greek yogurt
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk of choice
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Mix-ins
- 1/4 cup chopped walnuts, chocolate chips, or raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray to prepare for baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, Greek yogurt, honey (or maple syrup), egg, and vanilla extract. Mix thoroughly until the mixture is smooth and well combined.
- Add Oats: Stir the rolled oats into the wet mixture, ensuring they are evenly incorporated throughout the batter.
- Prepare Dry Ingredients: In a separate small bowl, whisk together the baking powder, baking soda, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the banana-oat batter until just combined. Be careful not to over-mix to maintain a tender muffin texture.
- Add Milk and Optional Mix-ins: Stir in the milk until the batter is smooth. If using, fold in the optional chopped walnuts, chocolate chips, or raisins at this stage.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are fully baked.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure to use ripe bananas for maximum sweetness and moisture.
- The batter should not be over-mixed to prevent dense muffins.
- Feel free to substitute milk with any plant-based milk for a dairy-free version.
- Optional mix-ins can be customized based on your preference.
- These muffins store well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
