Delicious Banana Oatmeal Muffins for a Healthy Snack

These Banana Oatmeal Muffins are a wholesome treat perfect for a snack or breakfast.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

3 medium Ripe Bananas The star ingredient providing natural sweetness and moisture.
2 cups Rolled Oats Essential for that chewy texture.
1 cup Almond Flour Adds a nutty flavor and makes these muffins gluten-free.
1/2 cup Honey or Maple Syrup Acts as a delightful natural sweetener.
1 teaspoon Baking Powder Helps your muffins rise beautifully.
1/4 teaspoon Salt Enhances the overall flavor.

For Optional Mix-Ins

1 cup Chocolate Chips Add for a rich touch of sweetness.
1/2 cup Nuts Chopped walnuts or pecans for crunch.
1 teaspoon Spices Cinnamon or nutmeg for flavor.

Equipment

Oven
Mixing bowl
Baking sheet
Parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the ripe bananas in a large mixing bowl until smooth.
Add rolled oats, almond flour, and honey or maple syrup to the mashed bananas and mix well.
Sprinkle in the baking powder and salt, mixing gently until incorporated.
Drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 12-15 minutes until slightly firm to touch and golden brown around the edges.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 100mgPotassium: 200mgFiber: 3gSugar: 5gVitamin C: 10mgCalcium: 5mgIron: 5mg

Notes

Store cookies in an airtight container for up to a week at room temperature or freeze for up to 3 months.

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