Description
These soft banana oatmeal muffins are a quick, healthy, and moist breakfast solution made with simple ingredients. They are naturally sweetened, perfect for meal prep, and freeze beautifully for easy make-ahead mornings.
Ingredients
Scale
- 3 large ripe bananas (heavily spotted)
- 1 ½ cups old-fashioned rolled oats
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or grease lightly with coconut oil spray.
- Add the oats to a blender or food processor and pulse a few times until they resemble coarse flour.
- Add the ripe bananas, eggs, almond milk, vanilla extract, cinnamon, and salt to the blender. Blend on high until the mixture is smooth and creamy.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Ensure bananas are very ripe for maximum sweetness and moisture. If using quick oats, the texture will be softer. For a dairy-free version, use flax eggs instead of regular eggs. Cool completely before freezing to prevent ice crystals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 6
- Sodium: 100
- Fat: 2
- Saturated Fat: 0.5
- Carbohydrates: 16
- Fiber: 2
- Protein: 3
Keywords: banana oatmeal muffins, healthy breakfast, meal prep, gluten-free, vegan option, easy baking, make ahead