Banana Oatmeal Muffins
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12
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Calories
119 kcal
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Course
Breakfast
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Cuisine
gluten-free
Banana Oatmeal Muffins
Description
These Banana Oatmeal Muffins are made by blending ripe bananas with eggs, olive oil, oats, coconut sugar, cinnamon, baking powder, and salt into a smooth batter. The smooth texture ensures even baking and a tender interior. Baking at 350ºF yields muffins with lightly firm centers and soft edges. Optional toppings such as rolled oats or chocolate chips add a subtle crunch or sweetness on top. Mix-ins like nuts can be pressed in before baking to personalize flavor and texture.
The muffins work well as a grab-and-go breakfast or a wholesome snack, combining fruit and whole grains. Their mild sweetness and comforting spices make them suitable for many palates. Leftovers keep well in an airtight container for up to a week and freeze effectively for up to three months, making them a convenient make-ahead option.
The recipe notes mention that nutrition is estimated per muffin and offer guidance on substituting ingredients like egg or flour to accommodate dietary needs. Variations are possible by swapping bananas with pumpkin or trying different types of flour.
Ingredients
- 2 ripe banana
- 3 large egg
- 2 tablespoons olive oil
- 1 ½ cups rolled oats old-fashioned
- ½ cup coconut sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Optional Toppings
- 2 tablespoons rolled oats old-fashioned
- ⅓ cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners. Into a blender, add the bananas, eggs, olive oil, oats, sugar, cinnamon, baking powder, and salt. Blend until the batter is relatively smooth, about 60 seconds.
- Pour the batter into the 12 muffin cups. They should be about ¾ of the way full. Add a sprinkle of rolled oats or chocolate chips on top, if you like. You can also add in any other mix-ins you like, such as chopped walnuts or pecans, by pressing them into the muffins.
- Bake the muffins for 25 minutes at 350ºF, or until the center of the muffins feel firm to a light touch. Remove the pan from the oven and let the muffins cool completely, then they will be ready to serve.
- Store leftover muffins in an airtight container for up to 1 week. Or you can freeze them for up to 3 months. To thaw frozen muffins, transfer them to the fridge at least 24 hours before you plan on serving them again.
Notes
- Store muffins in an airtight container for up to one week to maintain freshness.
- Freeze muffins for up to three months; thaw in the refrigerator at least 24 hours before serving.
- Optional toppings such as rolled oats or chocolate chips can be added before baking for texture and flavor.
- Egg-free and flour-free substitutions are possible by trying alternative recipes or ingredient swaps as mentioned in the notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 78mg | 3% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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