Healthy Banana Oatmeal Muffins Recipe

Introduction

These Healthy Banana Oatmeal Muffins are a perfect blend of wholesome oats and ripe bananas, creating a moist and flavorful treat. They make a great breakfast or snack option that’s both nutritious and delicious.

Ingredients

• 1 ½ cups oats (old fashioned oats or rolled oats)
• 1 ¼ cups flour
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• Pinch ground nutmeg
• 1 whole egg
• ¼ cup oil
• 1 teaspoon vanilla
• 1 ½ cups ripe bananas, mashed (about 3-4 bananas)
• ½ cup oats (old fashioned oats) for topping
• ¼ teaspoon cinnamon for topping
• 2 tablespoons brown sugar for topping
• 2 tablespoons melted butter for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Step 2: In a large bowl, combine the 1 ½ cups oats, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix these dry ingredients well.
3. Step 3: In a separate bowl, whisk together the egg, oil, vanilla, and mashed bananas until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
6. Step 6: In a small bowl, mix the ½ cup oats, ¼ teaspoon cinnamon, brown sugar, and melted butter to make the topping.
7. Step 7: Sprinkle the oat topping evenly over each muffin.
8. Step 8: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Remove from oven and let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra moisture and flavor, substitute half the oil with unsweetened applesauce.
• Add a handful of chopped nuts or chocolate chips for added texture.
• Use gluten-free oats and flour to make these muffins gluten-free.
• Choose ripe bananas with brown spots for natural sweetness and better flavor.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped for up to 2 months. To reheat, thaw at room temperature or warm in a microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant oats instead of rolled oats?

It’s best to use old fashioned or rolled oats for texture. Instant oats can be used, but the muffins may become denser and less chewy.

Can I replace the sugar with a natural sweetener?

Yes, you can substitute sugar with honey, maple syrup, or coconut sugar, but adjust the wet ingredients slightly to maintain the right batter consistency.

Healthy Banana Oatmeal Muffins Recipe

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4.8 from 81 reviews

These Healthy Banana Oatmeal Muffins are a wholesome, delicious treat perfect for breakfast or a snack. Made with ripe bananas, oats, and a touch of cinnamon and nutmeg, these muffins offer a comforting flavor with a moist, tender crumb. They use simple ingredients and a modest amount of sugar, making them a nutritious option for anyone looking to enjoy a tasty, fiber-rich baked good.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 ½ Cups oats (old fashioned oats or rolled oats)
• 1 ¼ Cups flour
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• pinch ground nutmeg

Wet Ingredients

• 1 whole egg
• ¼ cup oil
• 1 teaspoon vanilla
• 1 ½ cups ripe bananas, mashed (about 3–4 bananas)

Topping

• ½ cup oats (old fashioned oats)
• ¼ teaspoon cinnamon
• 2 Tablespoons brown sugar
• 2 Tablespoons melted butter

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it is hot enough for baking the muffins evenly.
2. Mix dry ingredients: In a large bowl, combine the 1 ½ cups oats, flour, sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, and ground nutmeg. Stir well to evenly distribute all the ingredients.
3. Combine wet ingredients: In another bowl, whisk together the egg, oil, vanilla, and mashed ripe bananas until the mixture is smooth and homogeneous.
4. Combine wet and dry mixtures: Add the wet banana mixture to the dry ingredients and gently fold until just combined. Be careful not to overmix to keep the muffins light and fluffy.
5. Prepare topping mix: In a small bowl, mix together the ½ cup oats, ¼ teaspoon cinnamon, brown sugar, and melted butter for a crunchy, flavorful topping.
6. Fill muffin tins: Spoon the batter evenly into a greased or lined muffin tin, filling each cup about 2/3 full.
7. Add topping: Sprinkle the oat topping evenly over each muffin.
8. Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
9. Cool and serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy fresh or store for later.

Notes

• Use ripe bananas for the best natural sweetness and flavor.
• You can substitute all-purpose flour with whole wheat flour for added fiber.
• For a gluten-free version, replace oats and flour with certified gluten-free alternatives.
• Do not overmix the batter to prevent dense muffins.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

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