Are you looking for a nutritious, grab-and-go breakfast or a delightful afternoon snack? These Baked Banana Oatmeal Muffin Cups are the perfect solution. If you want a reliable, foolproof recipe for oatmeal banana muffins that is completely free of refined sugars and packed with wholesome ingredients, you've come to the right place. Let's dive into how to make the best banana oat muffins that will leave your whole family asking for more!
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| Warm and moist oatmeal banana muffins fresh out of the oven—the perfect healthy grab-and-go breakfast! |
Why You’ll Love This Recipe
What makes these oats muffins banana cups so special? For starters they don’t have added sugars or artificial sweeteners. The recipe is based on the natural sweetness of overripe bananas. Secondly, they are super moist, tasty, and completely customizable based on what you have in your pantry. Finally, they are a life-saver for weekly meal prepping!
Ingredients You Will Need
Dry Ingredients:
3 cups old-fashioned rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
A pinch of freshly ground nutmeg
1/2 teaspoon kosher salt
Wet Ingredients:
1 cup mashed banana (This is about 2 to 3 bananas. Remember, the browner the banana, the sweeter your muffins will be!)
2 eggs
1 ½ cups unsweetened almond milk (You can substitute this with any milk of your choice).
Optional Toppings:
Mini chocolate chips, blueberries, raspberries, raisins, or walnuts
Step-by-Step Instructions
Prep the Oven & Pan: Preheat your oven to 350°F. Spray a standard 12-cup muffin pan with coconut oil spray to ensure the muffins don't stick.
Mix the Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and kosher salt. Mix everything gently and set the bowl aside.
Prepare the Wet Ingredients: In a separate bowl, mash the bananas against the side until they are slightly chunky. Whisk in the eggs and your almond milk until the wet mixture is well combined .
Combine Wet and Dry: Pour the wet banana mixture into your bowl of dry ingredients. Gently stir until everything is fully incorporated and you are left with a nice, moist batter.
Fill the Muffin Pan: Evenly divide the batter among the 12 muffin cups. It's best to under-pour slightly at first so you can easily balance them out at the end, ensuring they all bake evenly.
Add Toppings: Sprinkle some mini chocolate chips (or your favorite toppings) directly over the top of each muffin cup . You can also fold them right into the batter if you prefer!
Bake: Pop the tray into the oven and bake for 20 to 25 minutes. You’ll know they are done when they have set through and boast a beautiful golden-brown top.
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Meal Prep and Storage Tips
These muffins are absolutely divine straight out of the oven, but they also make fantastic meal-prep breakfasts for busy weekdays. Simply bake a batch on the weekend, let them cool, and store them in a large airtight container in the fridge .
Whenever you are ready to eat, pop one in the microwave for 45 to 60 seconds so it's wonderfully warm. They are perfect as an after-school snack or paired with a dollop of peanut butter for a protein-packed pre-workout meal!
Give this healthy recipe for oatmeal banana muffins a try this weekend, and enjoy a delicious, guilt-free treat.