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back-to-school banana oatmeal muffins - featured image

Back-to-School Banana Oatmeal Muffins

  • Author: Liliana
  • Total Time: 30 minutes
  • Yield: 12 servings 1x

Description

Soft, moist, and naturally sweetened banana oatmeal muffins that are perfect for busy mornings. Made in one bowl with simple pantry ingredients, these muffins are meal-prep friendly and freeze beautifully.

Ingredients

Scale
  • 3 large ripe bananas (about 1.5 cups mashed)
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup neutral oil (canola, vegetable, or melted coconut oil)
  • 1 large egg
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped walnuts or pecans, 1/2 cup dark chocolate chips, or 1/2 cup blueberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or grease lightly with oil spray.
  2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
  3. Add the brown sugar, oil, egg, and milk to the mashed bananas. Whisk until well combined and smooth.
  4. Stir in the rolled oats, flour, baking soda, baking powder, cinnamon, and salt. Mix gently until just moistened; do not overmix.
  5. Fold in any optional add-ins like nuts, chocolate chips, or berries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for maximum sweetness and moisture. Do not overmix the batter to avoid tough muffins. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For gluten-free, swap all-purpose flour for a 1-to-1 gluten-free blend. For vegan, use a flax egg and maple syrup.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 140
  • Sugar: 10
  • Sodium: 150
  • Fat: 4
  • Saturated Fat: 0.5
  • Carbohydrates: 24
  • Fiber: 2
  • Protein: 3

Keywords: banana oatmeal muffins, back-to-school breakfast, healthy muffins, one-bowl recipe, meal prep breakfast, gluten-free option, vegan option

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Find it online: https://dinnerecipeshub.com/back-to-school-banana-oatmeal-muffins-5-easy-snack/