Banana Oatmeal Muffins
Tender and lightly sweet muffins that are a great snack or portable breakfast.
Servings: 12 muffins
Ingredients
- 1 1/2 cups white whole wheat flour 180 grams
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup old-fashioned rolled oats 48 grams
- 1/2 cup honey 170 grams
- 1/3 cup butter softened
- 2 eggs lightly beaten
- 1 teaspoon vanilla
- 3 very ripe bananas mashed
- 1/4 cup whole milk
Instructions
- Preheat the oven to 350°F.
- Line a standard 12-cup muffin tin with muffin liners or generously grease.
- In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Stir in oats.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; mix just until combined. Add mashed bananas and milk; mix just until combined.
- Mixing on low speed, add oat mixture to wet ingredients, scraping down sides with a spatula as needed.
- Spoon batter into prepared muffin tins, filling muffin cups about 3/4 full. Bake 30 minutes, or until a knife inserted in the center comes out clean.
- Cool muffins in tin on wire rack for 15 minutes. Remove individual muffins from pan and place back on rack to cool completely.
Video
Notes
- You'll need a standard 12 muffin tin for this recipe.
Nutrition
Calories: 192kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 202mg | Potassium: 211mg | Fiber: 3g | Sugar: 16g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
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