Description
These Healthy Banana Oat Muffins are a wholesome, naturally sweetened snack perfect for breakfast or an anytime treat. Loaded with ripe bananas, rolled oats, and optional walnuts or chocolate chips, these muffins offer a deliciously moist texture without refined sugars. Made with simple ingredients like applesauce and honey or maple syrup, they are a nutritious choice that’s easy to prepare and great for the whole family.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or plant-based)
Dry Ingredients
- 1 1/2 cups rolled oats (use gluten-free oats if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Prepare the Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add in the honey or maple syrup, unsweetened applesauce, eggs, and vanilla extract, mixing thoroughly until well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the rolled oats, baking powder, baking soda, ground cinnamon, and salt to evenly distribute all dry components.
- Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Slowly incorporate the milk, mixing until the batter is smooth but not overmixed. Gently fold in optional walnuts or chocolate chips, if using.
- Fill the Muffin Tin: Spoon the batter evenly into the muffin cups, filling each about 3/4 full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for a delicious treat.
Notes
- Use gluten-free rolled oats if you need this recipe to be gluten-free.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk.
- Adjust sweetness by varying the amount of honey or maple syrup.
- You can add other mix-ins like dried fruit, seeds, or different nuts as desired.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
