Fresh Banana Oatmeal Muffins
Deliciously moist and wholesome banana oatmeal muffins, perfect for breakfast or a snack.
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Ingredients
Yields 12 muffins
- (2) ripe bananas
- (1 cup) rolled oats
- (1/2 cups) all-purpose flour
- (1/2 cups) brown sugar
- (1/4 cups) honey
- (1/4 cups) milk
- (1/4 cups) vegetable oil
- (1) large egg
- (1 teaspoon) vanilla extract
- (1 teaspoon) baking powder
- (1/2 teaspoons) baking soda
- (1/2 teaspoons) salt
- (1/2 teaspoons) ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175 °C) and line a muffin tin with paper liners or grease it lightly.
- 2
In a large bowl, mash 2 ripe bananas until smooth.
- 3
Add 1/2 cup brown sugar, 1/4 cup honey, 1/4 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract to the mashed bananas. Mix until well combined.
- 4
In another bowl, combine 1 cup rolled oats, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
- 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- 6
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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