Description
This healthy banana muffins recipe with oatmeal is incredibly easy to make in a blender with oats, bananas, and a few other simple ingredients! It’s the best use for ripe bananas as a healthy breakfast or snack.
Ingredients
- 3 large very ripe bananas (about 1 1/2 cups mashed*)
- 2 large eggs
- 2 cups rolled oats, plus more for topping
- 1/4 cup neutral oil (sunflower, vegetable or grapeseed)
- ¼ cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon**
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F.
- Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
- Place 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats (we like filling them as full for a tall muffin). Sprinkle the tops with extra oats and gently press them down.
- Bake for about 30 to 33 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for up to 10 days or frozen for up to 3 months.
Notes
*Note: The amount of muffins can depend on the size of the bananas and the type of oats, and it’s a forgiving recipe (it even works with 2 large bananas). With large bananas and rolled oats, we typically get 9 muffins. We’ve had readers get 10 or even up to 12. The 30 minute bake time typically works for any amount of muffins, but you may want to check them at 25 minutes if you’re baking 10 to 12 muffins.
**If you’d like, add 1/2 teaspoon allspice to add even more flavor to this muffin. You can also add 1/2 ground ginger or 1/4 teaspoon cloves for a bigger spice kick.
- Category: Breakfast
- Method: Baked
- Cuisine: American
