Banana Baked Oatmeal Muffins

Name: Banana Baked Oatmeal Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 9 muffin cups
Ingredients: 2 large ripe bananas; ½ cup unsweetened almond butter or peanut butter; 2 eggs; ½ cup milk of choice; 2 Tbsp pure maple syrup; 1 tsp pure vanilla extract; 2 cups quick oats; ½ tsp sea salt; 1 ½ tsp ground cinnamon; ½ to 1 cup chocolate chips

User Reviews

4.9

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings
9 muffin cups
Calories
228 kcal
Course
Breakfast, Baked Goods
Cuisine
American

Banana Baked Oatmeal Muffins

Winston Blankenship

Report

These easy banana oatmeal cups require zero baking experience and only 7 healthy ingredients at a baseline. Customize them to your hearts delight and keep them on constant rotation!

Share:

I Made This!

42 people made this

Print

11 people printed this

Save this

34 people saved this

Ingredients

Servings

2 large ripe bananas mashed (1 cup of mashed bananas)
½ cup unsweetened almond butter or peanut butter
2 eggs
½ cup milk of choice
2 Tbsp pure maple syrup optional
1 tsp pure vanilla extract
2 cups quick oats or rolled oats
½ tsp sea salt
1 ½ tsp ground cinnamon
½ to 1 cup chocolate chips optional

Add to Shopping List

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with 9 muffin papers.
Mash the ripe bananas in a large bowl until creamy.
Mix in the almond butter, eggs, milk of choice, pure maple syrup (if adding) and vanilla extract until the wet ingredients are well combined. Note: If your almond butter is chilled from sitting in the refrigerator, microwave it for 30 to 60 seconds, or until it is very easy to stir.
Add the dry ingredients to the mixing bowl (oats, sea salt, and ground cinnamon) and mix well until a thick muffin batter forms. If desired, mix chocolate chips into the oatmeal mixture.
Pour the banana oatmeal mixture into the paper liners, filling them all the way up. If you’d like, sprinkle the tops of the muffin batter with extra chocolate chips.
Bake for 22 to 25 minutes, or until muffins test clean and golden brown around the edges.
A great way of telling whether or not a baked good is cooked through is by taking the internal temperature. To do so, insert a digital thermometer into the center of one of the oatmeal muffins and wait until the numbers stop moving. Muffins are fully baked once they have reached 190 degrees Fahrenheit.
Allow the muffins to cool completely before peeling off the wrappers. If you try peeling them off when the muffins are still warm, you'll lose much of the oatmeal muffin cup to the muffin paper.

Notes

Store banana baked oatmeal muffins in an airtight container or a zip lock bag in the refrigerator for up to 1 week. You can also freeze these muffins in a freezer bag for up to 3 months.
Store banana baked oatmeal muffins in an airtight container or a zip lock bag in the refrigerator for up to 1 week. You can also freeze these muffins in a freezer bag for up to 3 months.
Nutrition Facts are calculated without the chocolate chips

Nutrition Information

Show Details

Serving 1muffin cup (of 9) Calories 228kcal (11%) Carbohydrates 25g (8%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 42mg (14%) Sodium 168mg (7%) Fiber 5g (20%) Sugar 5g (10%)

Nutrition Facts

Serving: 9muffin cups

Amount Per Serving

Calories 228 kcal

% Daily Value*

Serving	1muffin cup (of 9)
Calories	228kcal	11%
Carbohydrates	25g	8%
Protein	9g	18%
Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	42mg	14%
Sodium	168mg	7%
Fiber	5g	20%
Sugar	5g	10%