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A close-up of freshly baked banana oatmeal muffins, golden brown and topped with oats.

Wholesome Banana Oatmeal Power Muffins

These wholesome banana oatmeal power muffins are packed with nutritious ingredients and make for a perfect on-the-go breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 180 kcal

Equipment

  • oven
  • muffin tin
  • paper liners (optional)
  • large bowl
  • fork or potato masher
  • spoon or spatula
  • medium bowl
  • whisk
  • wooden skewer or toothpick
  • wire rack

Ingredients
  

Wet Ingredients

  • 2 ripe bananas mashed
  • 1 large egg lightly beaten
  • 1/4 cup milk dairy or non-dairy
  • 1/4 cup melted coconut oil or unsalted butter
  • 1/4 cup maple syrup or honey adjust to taste
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup rolled oats quick or old-fashioned
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • Pinch salt

Optional

  • 1/2 cup chocolate chips

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining or greasing it.

Mixing Wet Ingredients

  • In a large bowl, mash bananas and stir in egg, milk, oil/butter, maple syrup/honey, and vanilla until well combined.

Mixing Dry Ingredients

  • In a separate bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, and salt.

Combining and Baking

  • Gently combine the wet and dry ingredients, folding in chocolate chips if desired, being careful not to overmix.
  • Divide batter into prepared muffin cups, filling two-thirds full, and bake for 18-22 minutes until a toothpick comes out clean.
  • Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, you can add a pinch of nutmeg to the dry ingredients. Adjust sweetness levels to your preference by varying the amount of maple syrup or honey. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.