Description

These Banana Oatmeal Muffins are a wholesome, naturally sweetened treat perfect for breakfast or a snack. Made with ripe bananas, whole wheat pastry flour, and rolled oats, they offer a nutritious and fiber-rich option that combines comforting flavors of cinnamon and nutmeg. Sweetened lightly with maple syrup and dairy-free almond milk, these muffins are moist, flavorful, and easy to prepare.

Ingredients

Scale

Wet Ingredients

2 cups ripe bananas (about 3 large), mashed
2 large eggs
½ cup maple syrup
½ cup unsweetened vanilla almond milk (or any milk of choice)

Dry Ingredients

1 cup rolled oats
1.5 cups whole wheat pastry flour
1 teaspoon cinnamon
⅛ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon baking soda

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a muffin tin by lining it with silicone muffin liners or greasing it well to prevent sticking.
Mash Bananas: In a large mixing bowl, mash the ripe bananas thoroughly until you achieve a smooth consistency with minimal lumps.
Combine Wet Ingredients: To the mashed bananas, add the eggs, maple syrup, and almond milk. Stir the mixture well until all ingredients are fully incorporated and smooth.
Soften Oats: Stir in the rolled oats into the wet mixture, then let the batter sit for 4-5 minutes. This step allows the oats to absorb moisture and soften, contributing to the muffins’ texture.
Add Dry Ingredients: Add the whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda to the bowl. Gently mix everything until just combined, taking care not to overmix to ensure tender muffins.
Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full.
Adjust Oven Temperature: Immediately place the muffin tin into the oven and reduce the temperature from 425°F to 350°F (175°C) to allow for proper baking.
Bake: Bake the muffins for 15-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin before transferring to a cooling rack or serving warm.

Notes

Use ripe bananas with lots of brown spots for optimal sweetness and moisture.
For a vegan alternative, substitute eggs with flax eggs or mashed banana and ensure maple syrup and milk alternatives fit your dietary needs.
Silicone muffin liners make removal and cleanup easier, but greasing the pan well works too.
Do not overmix batter once the dry ingredients are added to keep muffins light and tender.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.