Oatmeal Banana Muffins
Oatmeal Banana Muffins
💬These muffins are the go-to 'what can I eat when I crave something sweet' solution that I share with all my patients. When you have ripe bananas sitting on your counter, this is the perfect time—10 minutes of prep, 25 minutes in the oven, and you have a whole week of healthy snacks.
— Lea Ben Arie, Clinical Dietitian
📋Ingredientsfor 12 servings
- 3 pcs very ripe bananas (mashed - the riper they are, the sweeter the muffins will be)
- 2 pcs eggs (room temperature)
- 2 cups rolled oats
- 3 tablespoons coconut oil (melted, can be substituted with olive oil)
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
- 0.5 cup chopped walnuts (optional)
- 2 tablespoons rolled oats for sprinkling (for garnish)
🥄Preparation Steps
- 1
Preheat oven to 180°C. Grease a 12-cup muffin tin or line with paper cups.
- 2
In a large bowl, mash the bananas with a fork until a smooth puree is obtained.
💡The riper and darker the bananas are, the sweeter they will be, and you won't need any added sugar. - 3
Add eggs, melted coconut oil, and vanilla extract to the bowl. Mix well.
- 4
Add oats, baking powder, cinnamon, and salt. Mix until combined. Fold in walnuts if using.
💡Do not overmix—a combined but slightly textured batter yields fluffier muffins. - 5
Divide the batter evenly among the muffin cups. Sprinkle rolled oats on top. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out dry.
💡Allow to cool in the pan for 5 minutes before removing—the muffins will set as they cool.