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Banana Oatmeal Muffins

These delightful Banana Oatmeal Muffins are easy to make, packed with flavor and nutrition, and perfect for a healthier snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 pieces ripe bananas About 200 g; look for brown spots for better flavor.
  • 2 cups rolled oats 180 g; can substitute quick oats, but texture may vary.
  • 1/2 cup unsweetened applesauce 120 g.
  • 1/4 cup almond milk 60 ml; can be substituted with any milk.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup chopped walnuts Optional, about 30 g.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) for even baking.
  2. Mash the bananas in a mixing bowl until smooth using a fork or potato masher.
  3. Add the oats, applesauce, almond milk, baking powder, baking soda, cinnamon, and salt to the mashed bananas. Mix well until combined.
  4. Fold in the chopped walnuts if you prefer a bit of crunch.
  5. Line a muffin tin with paper liners for easier removal.
  6. Fill each muffin cup with batter, leaving some space for rising.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Serving
  1. Serve warm, optionally with nut butter or honey.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezing is also an option for longer storage.