Soft Banana Oatmeal Muffins

My youngest daughter (she’s almost 2 years old) LOVES muffins for breakfast. She wakes up each morning asking for muffins.

I have gotten pretty good at whipping up a batch of muffins really quick and this recipe for Banana Oatmeal Muffins is one that I keep coming back to over and over because they turn out perfect every time.

I tried to make these as healthy as possible so that I can feel really good about feeding them to my family.

I will usually make a batch of these on Sunday night and then stick them in the freezer so that we have a quick go-to breakfast all week long!

Be sure to check out all the muffins we have on our site!!

How to freeze these muffins

After making the muffins, I will let them cool down and then I stick them in a gallon-sized resealable freezer bag.

I pull them out as we need them and pop them in the microwave for about 30 seconds to warm them up.

If I am really on top of my game in the morning, I will serve them with scrambled eggs and my kids have a protein-packed healthy breakfast to start their day with.

Additions you can mix-in to these muffins:

• mini chocolate chips
• chopped walnuts
• craisins
• butterscotch chips
• raisins
• drizzle with melted peanut butter
• peanut butter chips
• chopped peanuts

How to ripen bananas quickly

Sometimes I don’t have over-ripe bananas to use for this recipe, and the sweetness they add is key! So, here are some ways that you can quickly ripen the bananas you have:

1. Brown Paper Bag: If you have 12-24 hours before you need the ripe bananas, place them in a brown paper bag. Close the top of the bag loosely and let the ripening magic happen!
2. Oven: Preheat oven to 300 degrees. Place unpeeled bananas on a baking sheet and bake for 15-30 minutes, checking frequently (as soon as the peels become shiny and black, they are done!). Heat brings out the fruit’s sugar, so this is a great way to get them ripe in a hurry!
3. Microwave: Use a fork to poke through the skin of the banana a few times on each side. Place banana in the microwave for 30 seconds. Let cool for a minute and check on how soft the banana is. If it is not ripe enough, microwave for another 15-30 seconds.

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Other muffins recipes to try:

• Greek Yogurt Poppy Seed Muffins
• Chocolate Protein Muffins
• Famous Dave’s Cornbread Muffins
• Disney’s Pumpkin Muffins
• Chocolate Zucchini Muffins

Soft Banana Oatmeal Muffins Recipe

These Banana Oatmeal Muffins are perfect for a quick on-the-go breakfast, snack, or even dessert! They always turn out soft and fluffy, making them a family favorite.

ServingServing: 12

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

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Ingredients

• ▢ 1½ cups white whole wheat flour, (or unbleached all-purpose flour)
• ▢ 1 cup old fashioned oats
• ▢ ¼ cup white sugar
• ▢ ¼ cup brown sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ 1 egg
• ▢ ¾ cup milk
• ▢ ⅓ cup applesauce
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup mashed bananas, (2-3 medium bananas)

Instructions

1. In a large bowl, combine flour, oats, sugar, baking powder, soda, salt, cinnamon, and nutmeg.
2. In a separate bowl, beat the egg lightly. Add in the milk, applesauce, and vanilla. Add the mashed banana, and combine thoroughly.
3. Stir the flour mixture into the banana mixture until just combined.
4. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
5. Bake at 400 degrees for 18 to 20 minutes.

Nutrition

Calories: 145 kcal · Carbohydrates: 30 g · Protein: 4 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 15 mg · Sodium: 273 mg · Potassium: 146 mg · Fiber: 3 g · Sugar: 12 g · Vitamin A: 59 IU · Vitamin C: 2 mg · Calcium: 78 mg · Iron: 1 mg

Cuisine: American

Course: Breakfast, Dessert

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