Description
These Healthy Oatmeal Muffins offer a delicious and nutritious breakfast or snack option made with wholesome oats, ripe bananas, and natural sweeteners. With four tasty variations—Blueberry Almond, Strawberry Coconut, Chocolate Banana, and Apple Cinnamon—these muffins keep meal times exciting and healthy. They are easy to prepare, require minimal ingredients, and are perfect for meal prep or on-the-go eating.
Ingredients
Scale
Wet Ingredients
- 2 large bananas, mashed
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 cup milk (any kind)
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup ground oat flour (blend oats if needed)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
Flavor Variations (Toppings)
- Blueberry Almond: Top with blueberries and sliced almonds
- Strawberry Coconut: Add diced strawberries and sprinkle with unsweetened coconut flakes
- Chocolate Banana: Add banana slices and a few chocolate chips on top
- Apple Cinnamon: Stir in diced apple and sprinkle with extra cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, milk, maple syrup or honey, and vanilla extract until combined and smooth.
- Add Dry Ingredients: Add the rolled oats, ground oat flour, baking powder, cinnamon, and salt to the wet mixture. Stir everything until well combined into a uniform batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups in the prepared tin to ensure uniform baking.
- Add Flavor Toppings: Based on your preferred flavor variation, add toppings such as blueberries and almonds, diced strawberries and coconut flakes, banana slices and chocolate chips, or diced apple with extra cinnamon.
- Bake Muffins: Bake the muffins in the preheated oven for 20 to 25 minutes or until the muffins are set and lightly golden brown on top. A toothpick inserted in the center should come out clean.
- Cool and Store: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack. Store cooled muffins in the refrigerator for up to 5 days to maintain freshness.
Notes
- For a dairy-free option, use plant-based milk such as almond, oat, or soy milk.
- You can substitute maple syrup with honey or your preferred natural sweetener.
- Make sure to mash the bananas very well to help bind the muffins.
- Mixing in diced apples for the Apple Cinnamon version adds extra moisture and sweetness.
- Oat flour can be made at home simply by grinding rolled oats in a blender or food processor until fine.
- Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
