Description
These Healthy Banana Oatmeal Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with ripe bananas, oats, and a blend of spices, they offer a moist texture and natural sweetness with a crunchy oat topping. Ideal for anyone seeking a nutritious muffin option that’s easy to prepare and satisfying.
Ingredients
Scale
Dry Ingredients
- 1 ½ Cups oats (old fashioned oats or rolled oats)
- 1 ¼ Cups flour
- ½ cup sugar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- Pinch ground nutmeg
Wet Ingredients
- 1 whole egg
- ¼ cup oil
- 1 teaspoon vanilla extract
- 1 ½ cups ripe bananas, mashed (about 3–4 bananas)
Topping
- ½ cup oats (old fashioned oats)
- ¼ teaspoon cinnamon
- 2 Tablespoons brown sugar
- 2 Tablespoons melted butter
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the batter is ready.
- Mix Dry Ingredients: In a large bowl, combine the oats, flour, sugar, baking powder, baking soda, cinnamon, ground nutmeg, and salt. Stir well to evenly distribute all ingredients.
- Combine Wet Ingredients: In a separate smaller bowl, whisk together the egg, oil, and vanilla extract until thoroughly combined and slightly frothy.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl containing the dry ingredients and stir gently until just combined. The mixture will appear quite dry at this stage.
- Add Bananas: Fold in the mashed bananas carefully, continuing to fold until all dry ingredients are fully incorporated and the batter is moist.
- Prepare Muffin Tin: Lightly spray a muffin tin with nonstick spray or line it with paper muffin liners. Evenly divide the batter among the muffin cups.
- Make Topping: In another bowl, mix the oats, cinnamon, brown sugar, and melted butter until the mixture is crumbly but holds together slightly when pressed. Sprinkle this oat mixture evenly over each muffin.
- Bake Muffins: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
Notes
- Use ripe bananas for maximum sweetness and moisture in the muffins.
- You can substitute half of the all-purpose flour with whole wheat flour for an even healthier option.
- To make the muffins gluten-free, use certified gluten-free oats and a gluten-free flour blend.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a vegan version, replace the egg with a flax egg and use a plant-based oil or butter substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
Keywords: banana muffins, healthy muffins, oatmeal muffins, breakfast muffins, easy baking
