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Top-down look at a banana oatmeal muffin with oat and walnut pieces on top, sliced banana visible.

Banana Oatmeal Muffins

Banana oatmeal muffins made with whole wheat pastry flour, oats, and maple syrup for a wholesome breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 160 kcal

Ingredients
  

  • 2 cups ripe bananas, mashed about 3 large
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened vanilla almond milk or any other milk
  • 1 cup rolled oats
  • 1.5 cups whole wheat pastry flour 180g
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Instructions
 

  • Preheat Oven and Grease Muffin Tin:

    Heat oven to 425°F (220°C). Grease a muffin tin or line with silicone liners.

  • Mash Bananas and Mix Wet Ingredients:

    In a large bowl, mash the bananas. Whisk in eggs, maple syrup, and almond milk until smooth.

  • Stir in Oats and Rest Batter:

    Stir in oats and allow to rest for 4-5 minutes (use this time to put away other ingredients).

  • Fold in Dry Ingredients:

    Add whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda; fold until just combined.

  • Fill Muffin Cups and Bake:

    Portion batter evenly into muffin cups. Place in oven and immediately lower temperature to 350°F (175°C). Bake for 15-20 minutes, until a toothpick inserted in center comes out clean.
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