Go Back
Muffins are a beloved breakfast and snack option, cherished for their convenience and versatility. They can be sweet or savory, enjoyed on the go, or savored with a cup of coffee at home. Among the wide array of muffin recipes, Sweet Banana Oat Muffins stand out for their delightful combination of flavors and nutritional benefits. This recipe not only satisfies your sweet tooth but also offers a wholesome start to your day or a nutritious snack for any time.

Sweet Banana Oat Muffins

Discover the joy of baking with this Sweet Banana Oat Muffins recipe, perfect for breakfast or a snack. Made with ripe bananas, rolled oats, and whole wheat flour, these muffins combine delicious flavor with health benefits. Easy to prepare, they offer a moist, chewy texture and can be customized with nuts or dried fruits. These wholesome muffins are not only satisfying but also nutritious, making them a guilt-free treat for the whole family. Enjoy them fresh from the oven or save some for later!
Print Recipe Pin Recipe

Ingredients
  

2 ripe bananas, mashed

1 cup rolled oats

1 cup whole wheat flour

1/2 cup brown sugar (packed)

1/2 cup Greek yogurt (or apple sauce for a dairy-free option)

1/4 cup honey or maple syrup

1/4 cup milk (or non-dairy milk)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped walnuts or pecans (optional)

1/3 cup dark chocolate chips (optional)

Instructions
 

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

    Prepare the Oats: In a large mixing bowl, combine the rolled oats and milk. Let them soak for about 10 minutes until the oats soften.

      Mix the Wet Ingredients: Add the mashed bananas, Greek yogurt, brown sugar, honey (or maple syrup), eggs, and vanilla extract to the soaked oats. Mix until well combined and smooth.

        Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.

          Combine Mixtures: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to over-mix; a few lumps are okay.

            Add Mix-Ins: Fold in the nuts and chocolate chips if using.

              Fill Muffin Cups: Divide the batter evenly among the prepared muffin tins, filling each cup about 3/4 full.

                Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: These muffins can be stored in an airtight container for up to a week. They also freeze well, so feel free to double the recipe for easy breakfasts later!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins