Description
These wholesome Banana Oatmeal Muffins are a healthy and delicious treat perfect for breakfast or a snack. Made with ripe bananas, rolled oats, and whole wheat pastry flour, they offer a moist texture and natural sweetness from maple syrup. Enhanced with warming spices like cinnamon and nutmeg, these muffins are easy to prepare and satisfyingly nutritious.
Ingredients
Scale
Wet Ingredients
- 2 cups ripe bananas (about 3 large), mashed
- 2 large eggs
- ½ cup maple syrup
- ½ cup unsweetened vanilla almond milk (or any milk of choice)
Dry Ingredients
- 1 cup rolled oats
- 1.5 cups whole wheat pastry flour
- 1 teaspoon cinnamon
- â…› teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (220°C). Line a muffin tin with silicone muffin liners or grease it well to prevent sticking.
- Mash Bananas: In a large bowl, mash the ripe bananas until smooth and free of large lumps to create the base of your batter.
- Add Wet Ingredients: To the mashed bananas, add the eggs, maple syrup, and almond milk. Mix thoroughly until all ingredients are well combined.
- Incorporate Rolled Oats: Stir in the rolled oats and let the mixture sit for 4-5 minutes. This resting time allows the oats to soften, ensuring a tender muffin texture.
- Add Dry Ingredients: Add the whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda to the bowl. Gently mix until just combined; avoid overmixing to keep the muffins light.
- Divide Batter: Evenly distribute the batter among the 12 muffin cups, filling each almost to the top for a nice rise.
- Bake Muffins: Place the muffin tin in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly before serving to enjoy the best texture and flavor.
Notes
- You can substitute almond milk with any milk of your choice, such as dairy milk or oat milk.
- Ensure bananas are ripe for natural sweetness and moisture.
- Do not overmix the batter to keep muffins tender and fluffy.
- Use silicone liners or grease your muffin tin well to avoid sticking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
