Healthy Banana Oatmeal Muffins

These Healthy Banana Oatmeal Muffins are soft, naturally sweet, and made with simple, wholesome ingredients. No refined sugar, no flour—just ripe bananas, oats, and eggs for a nourishing muffin that’s perfect for breakfast, snacks, or meal prep.

Servings & Timing:

• Yield: 10–12 muffins
• Prep Time: 10 minutes
• Bake Time: 15–20 minutes
• Total Time: ~30 minutes

Ingredients List:

• 2 large ripe bananas, mashed
• 150 g (1½ cups) rolled oats (gluten-free if needed)
• 2 large eggs
• 1 teaspoon baking powder
• ½ teaspoon vanilla extract (optional)
• ½ teaspoon cinnamon (optional)
• ¼ teaspoon salt
• 2 tablespoons milk (dairy or non-dairy)

Optional Add-Ins:

• ¼ cup chopped nuts (walnuts, almonds, or pecans)
• ¼ cup chocolate chips
• 1 tablespoon chia seeds or flaxseeds

Instructions:

1. Preheat Oven
   Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease.
2. Mash Bananas
   In a large bowl, mash bananas until smooth.
3. Mix Wet Ingredients
   Add eggs, milk, and vanilla (if using). Whisk until combined.
4. Combine Dry Ingredients
   In a separate bowl, mix oats, baking powder, salt, and cinnamon (if using).
5. Make Batter
   Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
6. Fold In Extras
   Gently fold in nuts, chocolate chips, or seeds if using.
7. Bake
   Divide batter evenly into muffin cups (about ⅔ full).
   Bake for 15–20 minutes, until a toothpick comes out clean or with a few moist crumbs.
8. Cool & Serve
   Cool 5 minutes in the pan, then transfer to a wire rack.

Additional Notes:

• Sweeter Muffins: Add a drizzle of honey or maple syrup if desired
• Texture Tip: Blend oats into flour for smoother muffins
• Dairy-Free: Use almond or oat milk
• Storage: Room temp 3 days, fridge 7 days, freezer up to 3 months

Nutrition (Approx. per muffin):

• Calories: 120–150
• Protein: ~4 g
• Carbs: ~23 g
• Fat: ~4 g
• Fiber: ~3 g

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