Banana Baked Oatmeal Muffins
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
22 mins
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Total Time
32 mins
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Servings
9 muffin cups
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Calories
228 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Banana Baked Oatmeal Muffins
Description
Banana Baked Oatmeal Muffins start with mashed ripe bananas combined with almond or peanut butter, eggs, milk, pure maple syrup, and vanilla extract. Quick or rolled oats, sea salt, and ground cinnamon are folded in to create a thick batter, with optional chocolate chips stirred through for added sweetness. The batter is distributed into muffin papers and baked at 350°F for 22 to 25 minutes until edges turn golden and a clean toothpick confirms doneness.
The muffins balance the moistness from the bananas with the chewiness of oats and a spiced note from cinnamon. Almond or peanut butter adds richness, while maple syrup enhances natural sweetness. Chocolate chips are an optional addition for extra indulgence.
These muffins work well for breakfasts or snacks and maintain their texture upon refrigeration or freezing.
Make sure almond butter is stirred well or warmed if chilled to integrate smoothly into the batter.
Ingredients
- 2 large banana mashed (1 cup of mashed bananas, ripe
- ½ cup almond butter unsweetened, or peanut butter
- 2 egg
- ½ cup milk of choice
- 2 Tbsp pure maple syrup optional
- 1 tsp vanilla extract pure
- 2 cups quick oats or rolled oats
- ½ tsp salt sea salt
- 1 ½ tsp ground cinnamon
- ½ to 1 cup chocolate chips optional
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 ziplock bag in the refrigerator for up to 1 week.
- Freeze muffins in freezer bags for up to 3 months to maintain freshness.
- Nutrition facts are calculated without chocolate chips included.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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