Oatmeal muffins with banana

Here’s a delicious and healthy recipe for oatmeal muffins with banana. These muffins are perfect for breakfast or as a snack, and they’re packed with flavor and nutrients!

Oatmeal Banana Muffins Recipe

Ingredients:

• Dry Ingredients:

  • 1 cup (90g) rolled oats
  • 1 cup (120g) all-purpose flour (or whole wheat flour for a healthier option)
  • ½ cup (100g) brown sugar (or granulated sugar)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon (optional)

• Wet Ingredients:

  • 2 large ripe bananas, mashed
  • 2 large eggs
  • ½ cup (120ml) milk (dairy or non-dairy)
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 1 tsp vanilla extract

• Optional Add-ins:

  • ½ cup (90g) chocolate chips or chopped nuts (like walnuts or pecans)
  • ¼ cup (40g) raisins or dried cranberries

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, salt, and cinnamon (if using). Stir until well mixed.

3. Mix Wet Ingredients: In another bowl, mash the bananas. Add the eggs, milk, vegetable oil (or melted coconut oil), and vanilla extract to the mashed bananas. Mix until smooth.

4. Combine Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing; a few lumps are okay.

5. Add Optional Ingredients: If using, fold in chocolate chips, nuts, or dried fruit until evenly distributed.

6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

7. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

8. Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

9. Serve: Enjoy your oatmeal banana muffins warm or at room temperature!

Tips:

• For added moisture, you can substitute half the oil with unsweetened applesauce.
• These muffins can be stored in an airtight container for up to three days or frozen for longer storage.
• If you prefer a sweeter muffin, feel free to increase the sugar or add a bit of honey or maple syrup.

Enjoy baking your oatmeal banana muffins! Let me know how they turn out!