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- 2 ripe bananas, mashed - 1 cup rolled oats - 1/2 cup whole wheat flour - 1/3 cup honey or maple syrup - 1/2 cup unsweetened almond milk - 1/4 cup unsweetened applesauce - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt - 1/2 cup chopped nuts or dark chocolate chips (optional) These ingredients come together to create a warm, tasty muffin. The ripe bananas bring natural sweetness. The oats provide fiber, while the whole wheat flour adds a nutty flavor. Honey or maple syrup gives a touch of sweetness without refined sugar. Almond milk keeps it dairy-free and light. Applesauce adds moisture and flavor. Baking powder and baking soda help the muffins rise. Cinnamon adds warmth, and salt balances the sweetness. You can even add nuts or dark chocolate chips for extra yum! Each muffin has around 120 calories. The macronutrient breakdown is as follows: - Carbohydrates: 20g - Fats: 3g - Protein: 3g This makes the muffins a healthy snack or breakfast choice. They are low in calories but high in flavor. Plus, the fiber from oats keeps you full longer. This combination helps you stay energized throughout the day. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This gives the muffins the right heat to rise well. You should line a muffin tin with paper liners or lightly grease it. This step helps prevent the muffins from sticking. In a big mixing bowl, combine 2 ripe bananas that you’ve mashed well, 1/3 cup of honey or maple syrup, 1/2 cup of almond milk, and 1/4 cup of applesauce. Stir until the mixture is smooth and creamy. This mix adds natural sweetness and moisture to your muffins. In another bowl, whisk together 1 cup of rolled oats, 1/2 cup of whole wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Mixing these dry items well ensures even flavor and rise in your muffins. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Do not overmix, as this can make your muffins tough. If you like, fold in 1/2 cup of chopped nuts or dark chocolate chips for an extra flavor boost. Then, fill each muffin cup about two-thirds full with the batter. Place the muffin tin in the oven and bake for 18 to 20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. If not, give them a few more minutes. Once baked, let the muffins cool in the tin for about 5 minutes. Then, carefully move them to a wire rack to cool completely. For a lovely touch, serve these muffins warm. You can dust the tops with a bit of cinnamon or pair them with Greek yogurt and fresh fruit for a beautiful breakfast. To make great muffins, avoid overmixing. When you mix the wet and dry ingredients, stir gently. You want to just combine them. If you mix too much, your muffins may turn out tough. To check if muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. If it has wet batter on it, bake a few more minutes. You can use different sweeteners in this recipe. Instead of honey, try maple syrup or agave nectar. Each sweetener gives a unique taste to your muffins. If you want dairy-free or gluten-free muffins, it's easy! Use almond milk or coconut milk for dairy-free. For gluten-free, swap whole wheat flour with oat flour. These changes keep the muffins tasty and healthy. Want to boost flavor? Add spices like nutmeg or ginger. A splash of vanilla extract can also make your muffins pop with taste. You can even mix in fresh fruit like blueberries or chopped apples for extra joy. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots for the best results. Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so be gentle! Experiment with Add-Ins: Feel free to customize your muffins by adding extras like dried fruits, seeds, or spices like nutmeg for a unique flavor profile. Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze them for longer storage. {{image_4}} You can easily add more flavor to your banana oatmeal muffins. Try mixing in blueberries or chocolate chips. Blueberries add a burst of sweetness and a pop of color. Dark chocolate chips bring a rich taste that pairs well with bananas. Both options work great with the base recipe. Just fold them in gently before you fill the muffin cups. If you want vegan muffins, swap honey for maple syrup. Use flaxseed mixed with water instead of eggs. This keeps the muffins moist and tasty. For nut-free muffins, just skip the nuts. You can still enjoy all the other flavors without them. There are plenty of ways to adapt this recipe to meet your needs. You can make these muffins special for any season. In the fall, add pumpkin puree and pumpkin spice for a warm flavor. In the summer, mix in fresh peaches or strawberries. These seasonal fruits bring a fresh taste and a nice change. Adjusting your flavors with the seasons makes baking fun and exciting. You can store Healthy Banana Oatmeal Muffins at room temperature or in the refrigerator. If you plan to eat them within a few days, keeping them on the counter works well. Just place them in an airtight container. They stay fresh for about three days this way. If you want to keep them longer, the fridge is best. They will last up to a week in there. Just remember to seal them tightly to avoid drying out. Freezing muffins is a great way to save them for later. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. This keeps them fresh. After that, place the wrapped muffins in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to enjoy them, just take out what you need. To reheat your muffins, you have a few options. You can use the microwave for a quick fix. Heat them for about 15 to 20 seconds. If you want better texture, try the oven. Preheat it to 350°F (175°C) and place the muffins inside for about 5 to 10 minutes. This makes them warm and soft again, just like fresh out of the oven. Healthy Banana Oatmeal Muffins stay fresh for about 3 to 5 days at room temperature. Store them in an airtight container to keep them moist. If you want to keep them longer, you can freeze them. They last up to 3 months in the freezer. Just thaw them overnight in the fridge before you eat. Yes, you can make these muffins gluten-free. Use gluten-free rolled oats and a gluten-free flour blend instead of whole wheat flour. This swap keeps the muffins fluffy and tasty. Always check labels to ensure your ingredients are gluten-free. Yes! Ripe bananas with brown spots are great for these muffins. They are sweeter and add a nice flavor. The brown spots show that the bananas are soft and easy to mash. This makes your muffins moist and delicious. To make the muffins sweeter, you can add more honey or maple syrup. A tablespoon or two should do the trick. You can also mix in some chocolate chips or dried fruit for extra sweetness. Just remember to balance it with the other flavors. These banana oatmeal muffins are simple to make and full of good things. We covered everything from ingredients to baking tips. You learned how to mix wet and dry items, plus easy storage ideas. Remember, you can customize these muffins for any season or diet. Enjoy experimenting with flavors and share your creations with friends. Making healthy snacks can be fun and tasty. Happy baking!

Wholesome Banana Oatmeal Muffins

Delicious and healthy muffins made with ripe bananas and oats, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 pieces ripe bananas, thoroughly mashed
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/3 cup honey or maple syrup
  • 1/2 cup unsweetened almond milk
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts or dark chocolate chips (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a muffin tin with muffin paper liners or lightly grease it with non-stick cooking spray to prevent sticking.
  • In a spacious mixing bowl, combine the thoroughly mashed bananas, honey (or maple syrup), almond milk, and applesauce. Stir the mixture well until it reaches a smooth, consistent texture.
  • In another bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt to ensure all dry ingredients are evenly distributed.
  • Gradually incorporate the dry ingredient mixture into the wet mixture, stirring gently until just combined. Take care not to overmix, as this can affect the texture. If you're adding nuts or chocolate chips for extra flavor, fold them in at this point.
  • Using a spoon or a muffin scoop, fill each cup of the prepared muffin tin about two-thirds full with the batter, ensuring even distribution.
  • Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when the muffins are fully baked.
  • Once baked, allow the muffins to cool in the tin for about 5 minutes. Carefully transfer them to a wire rack to cool completely and finish setting.

Notes

For a delightful serving experience, enjoy these muffins warm. Dust the tops lightly with cinnamon or serve with Greek yogurt and fresh fruit.
Keyword banana, breakfast, healthy, muffins, oatmeal