Banana Oatmeal Muffins Recipe

Introduction

These oatmeal muffins are a wholesome and delicious breakfast or snack option. Made with bananas, honey, and warm cinnamon, they are naturally sweetened and perfect for a quick, healthy treat.

Ingredients

• 2 Large Eggs
• 3 cups Quick Cooking Oats
• 3/4 teaspoon Ground Cinnamon
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/2 cups Whole Milk
• 1/4 cup Honey
• 1 teaspoon Vanilla Extract
• 2 Bananas

Instructions

1. Step 1: Preheat the oven to 350 degrees F (180 degrees C) and grease a 12-count muffin tin with nonstick spray.
2. Step 2: In a large bowl, whisk together the quick cooking oats, ground cinnamon, baking powder, and salt until well combined.
3. Step 3: Add the eggs, whole milk, honey, vanilla extract, and bananas to the dry ingredients. Mix until everything is evenly combined.
4. Step 4: Divide the batter evenly into three separate bowls if you want to add different mix-ins, such as chocolate chips, apples, or raspberries.
5. Step 5: Fill each muffin cup with the batter. You can sprinkle extra mix-ins on top for added texture and flavor.
6. Step 6: Bake for 25 to 30 minutes, or until the muffins are golden brown and springy. A tester inserted into the center should come out clean.
7. Step 7: Let the muffins cool in the tin briefly before transferring them to a wire rack. Enjoy warm or at room temperature.

Tips & Variations

• For a gluten-free option, use certified gluten-free oats.
• Add a handful of chopped nuts for extra crunch.
• Swap honey with maple syrup for a different sweetness flavor.
• Try adding a pinch of nutmeg or ginger for more spice complexity.
• Use ripe bananas for natural sweetness and moist texture.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave or oven before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rolled oats instead of quick cooking oats?

Yes, you can substitute rolled oats, but the texture will be slightly coarser and the muffins may be denser. For best results, pulse rolled oats briefly in a food processor to break them down before mixing.

Can I make these muffins vegan?

To make these muffins vegan, replace the eggs with flax or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg), and use a plant-based milk and maple syrup instead of honey.

Banana Oatmeal Muffins Recipe

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★★★★★

4.8 from 107 reviews

• Author: Jake
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These wholesome Oatmeal Muffins combine the hearty texture of quick-cooking oats with the natural sweetness of ripe bananas and honey. Flavored with warm cinnamon and vanilla, they make a delicious, nutritious breakfast or snack option that’s easy to prepare and customizable with your favorite mix-ins such as chocolate chips or fresh berries.

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Ingredients

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Dry Ingredients

• 3 cup Quick Cooking Oats
• 3/4 teaspoon Ground Cinnamon
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt

Wet Ingredients

• 2 Large Eggs
• 1 1/2 cup Whole Milk
• 1/4 cup Honey
• 1 teaspoon Vanilla Extract
• 2 Bananas, mashed

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) and grease a 12-count muffin tin thoroughly with nonstick spray to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the quick-cooking oats, ground cinnamon, baking powder, and salt until evenly combined.
3. Combine Wet Ingredients: Add the eggs, whole milk, honey, vanilla extract, and mashed bananas to the dry mixture. Stir well until all ingredients are fully incorporated into a uniform batter.
4. Customize Batter: Divide the batter evenly into three separate bowls. Add your choice of mix-ins such as chocolate chips, diced apples, or raspberries to each bowl and stir gently to combine.
5. Fill Muffin Tins: Spoon the batter into the prepared muffin tin wells, filling each about three-quarters full. Optionally, top the muffins with additional mix-ins for extra flavor and texture.
6. Bake Muffins: Place the tin in the preheated oven and bake for 25 to 30 minutes. The muffins should turn golden brown and springy to touch. Verify doneness by inserting a tester into the center; it should come out clean.
7. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature for the best taste.

Notes

• For a gluten-free version, use certified gluten-free oats.
• To make vegan muffins, substitute eggs with flaxseed eggs and use plant-based milk and sweetener.
• Feel free to mix in nuts or seeds for added crunch and nutrition.
• Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Ripeness of bananas impacts sweetness; adjust honey accordingly.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Oatmeal Muffins, Banana Muffins, Healthy Breakfast, Quick Cooking Oats, Homemade Muffins, Cinnamon Muffins, Nutritious Snack