Wholesome Banana Oatmeal Muffins Recipe: Tasty Grab-and-Go Joy

Mornings buzz with energy when these delightful banana oatmeal muffins arrive fresh from the oven.

Packed with wholesome ingredients, this banana oatmeal muffins recipe brings comfort and nutrition to your breakfast table.

Ripe bananas meld perfectly with hearty oats, creating a moist and tender treat that satisfies morning hunger.

The subtle sweetness of overripe bananas blends seamlessly with rolled oats, promising a delectable start to your day.

Each bite delivers a rich, nourishing experience that feels like a warm morning hug.

You’ll love how these muffins come together quickly with simple pantry staples.

Bake a batch and watch them disappear in moments, leaving everyone asking for more.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15-20 minutes

Total Time: 30 minutes

Calories: 160 kcal

Servings: 13

Banana Oatmeal Muffins: Full Ingredient List

• Ripe Bananas: Naturally sweeten and provide creamy texture, choose soft bananas with dark spots for maximum flavor intensity.
• Almond Milk: Adds moisture and light nutty undertone, select unsweetened version for better control of sweetness.
• Eggs: Bind ingredients and create fluffy structure, opt for room temperature eggs for smoother mixing.
• Maple Syrup: Natural sweetener with rich depth, choose pure maple syrup for authentic taste.

• Rolled Oats: Creates wholesome and chewy consistency, select old-fashioned oats for best absorption.
• Whole Wheat Pastry Flour: Provides nutritious base with lighter texture, ensure freshness for optimal results.

• Cinnamon: Adds warm, comforting aroma and enhances banana flavor, use freshly ground for most vibrant taste.
• Nutmeg: Introduces subtle, complex background note, grate whole nutmeg for maximum fragrance.

• Baking Powder: Helps muffins rise and become fluffy, check expiration date for maximum effectiveness.
• Baking Soda: Supports rising and browning, store in airtight container to maintain potency.

Tools for Banana Oatmeal Muffins Success

• Large mixing bowl: Essential for combining and mixing all ingredients smoothly.
• Muffin tin: Needed to shape and bake the muffins perfectly.
• Silicone muffin liners or cooking spray: Prevents muffins from sticking to the tin.
• Measuring cups and spoons: Ensures accurate ingredient measurements.
• Whisk or fork: Great for mashing bananas and mixing wet ingredients.
• Toothpick: Helps check if muffins are fully baked by testing the center.
• Wire cooling rack: Allows muffins to cool evenly without becoming soggy.

Instructions for Baking Banana Oatmeal Muffins

• Banana Preparation

Grab a few overripe bananas and smoosh them into a creamy texture in a large mixing bowl. The riper they are, the sweeter your muffins will be.

• Liquid Fusion

Pour in some eggs, maple syrup, and almond milk. Whisk everything together until the mixture looks smooth and well-blended.

• Oatmeal Soak

Sprinkle rolled oats into the banana mixture and let them hang out for a few minutes. This helps the oats get soft and absorb all those delicious flavors.

• Dry Ingredient Magic

Gently fold in whole wheat pastry flour, warm spices like cinnamon and nutmeg, along with baking powder and baking soda. Mix just until everything comes together – no need for aggressive stirring.

• Oven Adventure

Scoop the batter into a muffin tin and pop it into a hot oven. Start at a high temperature, then immediately turn down the heat. Bake until a quick toothpick test comes out clean.

• Cooling Moment

Allow the muffins to rest in the tin for a short while, then transfer them to a cooling rack. These golden treats are ready to make your morning delightful.

Tips & Add-Ins for Banana Oatmeal Muffins

• Toss in chopped nuts like almonds or walnuts for extra texture and protein boost in each bite.
• Replace almond milk with coconut milk and sprinkle shredded coconut on top for a tropical twist that elevates the classic banana flavor.
• Fold dark chocolate chips or cacao nibs into the batter for a decadent morning treat that satisfies sweet cravings without overwhelming the wholesome oatmeal base.
• Freeze these muffins for up to 3 months in an airtight container, allowing you to quickly grab a nutritious breakfast or snack whenever hunger strikes.

Creative Ways to Serve Banana Oatmeal Muffins

• Breakfast Buddy Plate: Pair these warm muffins with a dollop of Greek yogurt and a drizzle of honey for a protein-packed morning meal that'll keep you energized.
• Afternoon Snack Companion: Create a delightful treat by serving these muffins with a smear of almond butter or cream cheese, perfect for a midday pick-me-up.
• Dessert Transformation: Crumble the muffins over vanilla ice cream or transform them into a quick bread pudding by layering with custard and baking for a decadent dessert option.
• Freezer-Friendly Option: Store these muffins in an airtight container in the freezer for up to a month, making them a convenient grab-and-go breakfast or snack anytime you need a quick bite.

Save & Store Banana Oatmeal Muffins

• Refrigerator Magic: Store these delightful banana oatmeal muffins in an airtight container inside the refrigerator for up to 5 days. Cold storage keeps them fresh and maintains their soft, moist texture.
• Freezer-Friendly Approach: Wrap individual muffins in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Frozen muffins stay delicious for 2-3 months, perfect for quick breakfast or snack options.
• Room Temperature Charm: When kept on the kitchen counter in a sealed container, these muffins remain tasty for 2-3 days. Cover them with a clean kitchen towel to prevent drying out.
• Reheating Happiness: Warm refrigerated or frozen muffins in the microwave for 15-20 seconds or in a toaster oven at 300°F for 5-7 minutes. This quick method restores their fresh-baked warmth and soft texture.

Wholesome Banana Oatmeal Muffins

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4.8 from 15 reviews

• Total Time: 30 minutes
• Yield: 13 1x

Print Recipe

Description

Hearty banana oatmeal muffins combine wholesome ingredients for a nutritious breakfast treat. Wholesome oats and ripe bananas create a delightful morning companion you’ll crave with coffee or tea.

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Ingredients

Scale 1x2x3x

• 2 cups (474 ml / 16 fl oz) ripe bananas (about 3 large), mashed
• 1 large eggs
• 1 ½ cups (355 ml / 12 fl oz) whole wheat pastry flour
• 1 cup (236 ml / 8 fl oz) rolled oats
• ½ cup (118 ml / 4 fl oz) maple syrup
• ½ cup (118 ml / 4 fl oz) unsweetened vanilla almond milk (or any other milk)
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• 1/8 tsp nutmeg

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Instructions

1. Preheat: Set the oven to 425°F (220°C) and prepare a muffin tin with silicone liners or a light grease coating.
2. Banana Base: Mash ripe bananas in a large mixing bowl until smooth and creamy, then whisk in eggs, maple syrup, and almond milk until fully combined.
3. Oat Hydration: Fold rolled oats into the banana mixture, allowing them to soften for 4-5 minutes while preparing remaining ingredients.
4. Dry Ingredient Integration: Gently sprinkle whole wheat pastry flour, ground cinnamon, nutmeg, baking powder, and baking soda over the wet mixture, folding with minimal strokes to maintain a tender texture.
5. Baking Preparation: Reduce oven temperature to 350°F (175°C), evenly distribute batter across muffin cups, and bake for 15-20 minutes until a toothpick inserted comes out clean.
6. Cooling Process: Let muffins rest briefly in the tin, then transfer to a wire rack to complete cooling and develop optimal texture.

Notes

• Ripeness Matters: Use super ripe, almost black bananas for maximum natural sweetness and deeper flavor complexity.
• Hydration Technique: Let oats soak in wet ingredients for 4-5 minutes to soften and absorb moisture, creating a more tender muffin texture.
• Temperature Transition: Dropping oven temperature from 425°F to 350°F helps prevent burning while ensuring even, gentle baking for perfect rise.
• Mixing Magic: Fold ingredients minimally to avoid tough muffins; gentle strokes preserve air pockets and maintain a light, delicate crumb.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 160
• Sugar: 7 g
• Sodium: 150 mg
• Fat: 3.5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 40 mg