Banana Oatmeal Muffins

These warm and moist Banana Oatmeal Muffins will be your new favorite on the go breakfast! With hints of cinnamon combined with sweet banana the whole family will love these healthy muffins.

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So easy to make, you can bake a whole batch of the healthy muffins Sunday afternoon and have a quick on the go breakfast for the rest of the week.

You can even drizzle melted peanut butter or warm honey over the top to make them even better.

Ingredients to Make Banana Oatmeal Muffins

• old fashioned oats
• overripe bananas
• eggs
• milk
• vanilla
• baking powder
• baking soda
• salt
• cinnamon

How to Make Banana Oatmeal Muffins

First, preheat the oven to 350 degrees. In a medium bowl mash the bananas then add eggs, milk and vanilla then set aside.

In a small bowl stir together dry ingredients. I like to make a few baggies up of the dry ingredients and throw them in the pantry. That way when I want to make these muffins I can grab a bag and throw them in the wet ingredients.

Pour into wet ingredients and mix until just incorporated, allow to soak for ten minutes.

Scoop into muffin tin lined with muffin wrappers. I like to use an ice cream scoop to make sure the muffin batter is equal in each tin. Bake for 20-25 minutes.

Notes & Tips

Substitutions for Banana Oatmeal Muffins

• Bananas: don’t stress if the kids ate all the bananas before you had time to bake with them. You can substitute the bananas for 1 cup of applesauce instead of waiting for new bananas to ripen.
• Old Fashioned Oats: You can substitute quick oats if that’s what you have on hand, but steel cut oats will not work for this recipe.
• Mix-ins: These muffins are not overly sweet so if you prefer to add in a little extra something, blueberries or chocolate chips will add a little extra sweetness.
• Topping: Drizzle some melted peanut butter or warm honey over the top to add some extra delicious but still healthy flavor.

How to Store Banana Oatmeal Muffins

Counter: Store in an airtight container on the counter for up to four days. Just be sure that the muffins are completely cooled or the moisture could cause mold to grow.

Refrigerator: You can keep it in the refrigerator for up to seven days in a container. Take one out and let it still at room temperature to soften before you eat it.

Freezer: You can freeze any leftovers for up to three months. When you are ready to eat, just leave them on the counter for a day to thaw.

Banana Oatmeal Muffins

Course: BreakfastDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

These warm and moist Banana Oatmeal Muffins will be your new favorite on the go breakfast! With hints of cinnamon combined with sweet banana the whole family will love these healthy muffins.

Ingredients

• 2 ½ cups old fashioned oats

• 2-3 overripe bananas

• 2 eggs

• ¾ cup milk

• 2 teaspoon vanilla

• 2 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon cinnamon

Directions

• Preheat oven to 350 degrees.
• In a medium bowl, mash the bananas then add eggs, milk and vanilla. Set aside.
• In a small bowl stir together dry ingredients, pour into wet ingredients and mix until just incorporated, allow to soak for ten minutes.
• Scoop into muffin tin lined with muffin wrappers.
• Bake for 20-25 minutes. Allow to cool and serve.

More Breakfast Recipes:

• Overnight French Toast Bake
• Strawberry Lemon Scones

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog