Banana Oatmeal Muffins Recipe

This recipe blends ripe bananas, eggs, honey, vanilla, oats, and flour with a touch of coconut oil to create moist breakfast muffins. Made in one bowl with simple pantry ingredients and optional extras such as walnuts or chocolate chips, these treats offer a warm, wholesome snack ideal for any time.

I love making these Banana Oatmeal Muffins cause they are nutritious and super easy to whip up in just one bowl. They pack a punch of natural sweetness from 3 ripe mashed bananas along with 2 lightly beaten large eggs for a boost of protein.

I also mix in 1/3 cup melted coconut oil and 1/3 cup honey so they come out moist and full of flavor. Adding 1 teaspoon vanilla extract really brings out the taste, along with the hearty texture of 1 cup old fashioned rolled oats mixed with 1 cup all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt.

A splash of 1/2 cup milk ties everything together. You can even throw in some walnuts or chocolate chips if you feel like it.

These muffins are perfect for a quick, energy-packed breakfast or a healthy snack that tastes great and fuels your day.

Why I Like this Recipe

I like this recipe because:

1. I love that it uses simple, pantry staples that always come in handy at home.
2. It only takes one bowl to mix everything together, so cleaning up is a breeze.
3. The muffins always come out warm and hearty, making me feel like I treat myself even on busy mornings.
4. I can easily customize it with walnuts or chocolate chips to suit my mood.

These banana oatmeal muffins are seriously my go-to. They’re made with everyday ingredients that are already in my cupboard, and the fact that I only need one bowl to mix everything makes the whole process way less stressful, especially when I’m in a rush. They come out all warm and yummy, and let’s be honest, who doesn’t love a treat that feels homemade? Plus, with the option to throw in chocolate chips or walnuts, I can always mix it up a bit and keep things interesting.

Ingredients

• Ripe bananas add natural sweetness, ample fiber, and essential potassium to boost energy.
• Eggs provide rich protein, bind ingredients effectively, and create a tender muffin crumb.
• Coconut oil offers healthy fats, adds moisture, and yields a soft, appealing texture.
• Honey naturally sweetens the mix, enhances flavor, and remarkably complements other ingredients deliciously.
• Rolled oats provide hearty fiber, slow-burning carbohydrates, and add a pleasant chewiness texture.
• All-purpose flour gives structure and body, ensuring muffins rise and hold moisture nicely.
• Milk enriches the batter with creamy moisture, subtle richness, and balanced consistency perfectly.
• Walnuts and chocolate chips deliver crunch, extra flavor, and bursts of indulgent sweetness.

Ingredient Quantities

• 3 ripe bananas, mashed
• 2 large eggs, lightly beaten
• 1/3 cup melted coconut oil or butter
• 1/3 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup old fashioned rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk (any kind, like almond or regular)
• Optional: 1/2 cup chopped walnuts or chocolate chips

How to Make this

1. Preheat your oven to 375°F and line your muffin tin with paper liners

2. In a big bowl, mash the ripe bananas and then add the lightly beaten eggs, melted coconut oil (or butter), honey (or maple syrup), and vanilla extract. Mix ’em together until they are pretty well combined

3. Add the rolled oats, all-purpose flour, baking soda, and salt right into the same bowl

4. Stir the mixture gently until just combined – try not to overmix or your muffins might turn out tough

5. Pour in your milk (almond, regular, or whichever you like) and mix again until the batter looks smooth

6. If you’re using chopped walnuts or chocolate chips, fold ’em into the batter now

7. Spoon the batter into the muffin cups, filling them up about three-quarters full

8. Give the tin a couple of taps on the counter to help settle the batter evenly

9. Bake for about 18 to 20 minutes or until a toothpick inserted into the center comes out clean

10. Let the muffins cool in the pan for a few minutes before transferring them to a cooling rack, then dig in while they’re warm and delicious!

Equipment Needed

1. Oven (make sure its preheated to 375°F)
2. Muffin tin with paper liners
3. A large mixing bowl
4. Fork or potato masher for mashing bananas
5. Mixing spoon or whisk for blending ingredients together
6. Measuring cups and spoons for all the ingredients
7. Spatula for folding in walnuts or chocolate chips
8. Toothpick for checking muffin doneness
9. Cooling rack for letting the muffins cool off

FAQ

Banana Oatmeal Muffins Recipe Substitutions and Variations

• If you’re out of eggs, you can mix 1 tablespoon of ground flaxseed with 3 tablespoons water to make a flax egg – works good enough.
• Not a fan of coconut oil? Use the same amount of melted butter or even avocado oil if you’re feeling adventurous.
• Honey or maple syrup can be swapped for agave nectar if you’re wanting a slightly different taste.
• Tired of all-purpose flour? Try whole wheat pastry flour or a gluten-free blend in the same measurement for a healthier twist.
• If you’re low on milk, any plant-based milk like almond, soy, or oat can do the trick, though water is a last resort if nothing else works.

Pro Tips

1. Try toastin the rolled oats in a dry pan for a few minutes before mixin them in. It brings out a really nice nutty flavor and adds a bit of crunch to your muffins, which is always a nice surprise.

2. Let your batter chill for like 5 minutes before scoopin it into the muffin cups. This gives the oats time to soak up the liquid and helps keep the muffins super moist instead of gettin dry.

3. Dont overmix the batter! Stir it just until the ingredients are combined. Overmixin can make the muffins turn out tough, and trust me, nobody wants that chewy texture.

4. Keep an eye on your muffins as they bake. Since every oven is different, start checkin with a toothpick a couple minutes before the suggested time to make sure you dont overbake.