Want to start your day off sweet? Done, and there’s no need skimp on nutrition with our banana-oatmeal muffins.
Nothing could be easier. With our banana-oatmeal muffins, you can enjoy a small cake in the morning that’s full of good ingredients and made without refined sugar. Makes you want to grab one, right? We’ll tell you our simple recipe. Let’s go!
Banana Oatmeal Muffins: Baking Made Easy
Muffins are probably one of the easiest things to bake. You prepare a quick batter, pour it into muffin liners, and bake them in the oven. They’re also practical. They taste good on any occasion and are ideal to take with you on the go. Though they be tiny, these muffins are mighty.
Our banana oatmeal muffins consist of three main ingredients: ripe bananas, rolled oats, and walnuts. Together with these ingredients, these muffins provide not only with valuably filling fiber, healthy fats, and a natural sweetness to boost your mood. The result? A perfect muffins for those who are looking to approach breakfast mindfully, without wanting to sacrifice taste. While banana and oats are the stars of the show, we do need to give this recipe’s walnuts its laurels. These gorgeous nuts are known for their high concentration of omega-3 fatty acids and offer an aromatic contrast to the sweetness of the banana. A pinch of cinnamon will finally rounds off the flavor of these small beauties.
It’s best to prepare the banana-oatmeal muffins the night before. This way, you won’t have any stress preparing your breakfast in the morning, perfect for when things get hectic. You can enjoy them plain, but you can also spread them with butter, jam, or an indulgent nut butter.
You can find more recipes for breakfast sweeties at Scrumdiddlyumptious. For an energy-boosting day, check out our date and oat energy bites. Our oatmeal apple breakfast cookies and tiramisu overight oats are also some of the sweeter delights that will fuel you as well.
Banana-Oatmeal Muffins
Equipment
- 1 12-cup muffin tin
- 12 Paper muffin liners
Ingredients
- 3 ripe bananas
- 2 eggs
- ⅓ cup neutral vegetable oil
- 2 tablespoons honey
- 1 cup rolled oats
- 1½ cups spelt flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 pinch of salt
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Line the muffin tin cups with paper liners.
- In a bowl, mash the bananas with a fork until creamy.
- Add the eggs, vegetable oil, and honey to the mashed banana. Mix thoroughly. Add the rolled oats, spelt flour, baking powder, cinnamon, and salt. Combine until smooth. Finally, fold in the chopped walnuts.
- Divide the batter evenly among the twelve muffin liners, filling each about two-thirds of the way full to allow room for rising during baking.
- Bake the muffins for about 20–25 minutes, or until golden brown. To test for doness, insert a toothpick into the center of a muffin, once it comes out clean your muffins are good to go!
- Remove the muffins from the oven and let them cool briefly. Then, carefully take them out of the tin and allow them the to cool completely before serving.