Banana Oat Breakfast Muffins

Ingredients

• 3 ripe bananas, mashed
• 2 eggs
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1 cup whole wheat flour or all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Substitutions

• Use melted dairy-free butter or neutral oil in place of butter.
• Replace part of the mashed banana with unsweetened applesauce, but keep at least half the banana for flavor and structure.

Instructions

Step 2: Mix wet ingredients

In a large bowl, mix mashed bananas, eggs, honey, melted oil, and vanilla.

Step 4: Fill muffin cups

Divide batter evenly among muffin cups, filling each about three-quarters full.

Step 5: Bake

Bake for 18 to 22 minutes until a toothpick comes out clean. Cool before serving.

Mixing and Ripeness Notes

Use very ripe bananas with plenty of brown spotting; they mash smoothly and provide more sweetness and moisture than firm yellow bananas.

Once the flour, oats, baking powder, and baking soda go in, stir only until no dry pockets remain. Overmixing makes the whole-wheat-and-oat crumb heavier.

How to Store Leftovers

Let Banana Oat Breakfast Muffins cool fully before sealing in an airtight container. Refrigerate in the covered container and use within 4 days. Cooling before sealing prevents trapped steam from softening the surface.

How to Reheat

Warm a muffin for 10 to 15 seconds in the microwave or a few minutes in a 300°F oven. The banana keeps the crumb moist, so it needs only enough heat to take off the chill.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.