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.

Ingredients

Scale

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

Instructions

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.
Mix Dry Ingredients: In a large mixing bowl, whisk together the quick-cooking oats, ground cinnamon, baking powder, and salt until evenly combined.
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.
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.
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.
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.
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