Go Back
Muffins have long been a beloved staple in breakfast and snack time menus around the world. Their versatility allows for endless flavor combinations, making them a popular choice for both adults and children. Whether enjoyed fresh from the oven or as a convenient on-the-go snack, muffins serve as a satisfying option to quell hunger pangs. Among the myriad varieties, Sweet Banana Oat Muffins stand out as a nutritious twist on the classic muffin recipe. These moist, flavorful treats not only indulge your sweet tooth but also pack a nutritional punch that supports a healthy lifestyle.

Sweet Banana Oat Muffins

Discover the delightful world of Sweet Banana Oat Muffins, a healthy twist on traditional muffins packed with flavor and nutrition. Made with ripe bananas, whole wheat flour, and rolled oats, these muffins provide a satisfying treat that’s perfect for breakfast or a snack. Easy to customize with chocolate chips, nuts, or spices, they boast a moist texture and are simple to prepare. Enjoy guilt-free baking with wholesome ingredients that nourish your body. Dive into this easy recipe and elevate your snacking!
Print Recipe Pin Recipe

Ingredients
  

2 ripe bananas, mashed

1 cup rolled oats

1 cup whole wheat flour

1/2 cup brown sugar

1/4 cup honey or maple syrup

1/2 cup Greek yogurt (or unsweetened applesauce for a vegan option)

2 large eggs (or 2 flax eggs for a vegan option)

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it lightly.

    Combine Wet Ingredients: In a large mixing bowl, combine the mashed bananas, brown sugar, honey (or maple syrup), Greek yogurt (or applesauce), eggs (or flax eggs), and vanilla extract. Whisk together until the mixture is smooth and well incorporated.

      Mix Dry Ingredients: In a separate bowl, mix the rolled oats, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Stir until evenly distributed.

        Combine Mixtures: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are fine. If you're using chocolate chips and nuts, fold them in at this stage.

          Fill the Muffin Pan: Use a spoon or ice cream scoop to evenly distribute the batter into the prepared muffin pan, filling each cup about 2/3 full.

            Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Cool and Serve: Once baked, remove the pan from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins