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Healthy Banana Oatmeal Muffins

Soft, hearty banana oatmeal muffins with rolled oats and a lightly sweet, wholesome breakfast-friendly flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 156
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 3 very ripe bananas mashed
  • 2 large eggs
  • 1/3 cup plain Greek yogurt
  • 1/4 cup maple syrup or honey
  • 1/4 cup neutral oil
  • 1 teaspoon vanilla extract
For Topping
  • 2 tablespoons rolled oats

Equipment

  • 1 12-cup muffin tin lined with paper liners
  • 2 mixing bowls
  • 1 whisk
  • 1 fork for mashing bananas
  • 1 spatula or wooden spoon
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, mash the bananas well. Add the eggs, Greek yogurt, maple syrup or honey, oil, and vanilla extract, then whisk until smooth.
  4. Add the dry ingredients to the wet ingredients and stir gently just until no dry streaks remain. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups and sprinkle the tops with the extra rolled oats.
  6. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for the best flavor and texture. Do not overmix the batter. Quick oats can be used, but rolled oats give a heartier texture. Store cooled muffins in an airtight container or freeze for longer storage.