Banana oatmeal breakfast muffins have a moist and fluffy texture. The muffins are so healthy since they consist of natural ingredients. This also doesn’t use flour and butter at all. They are good for breakfast on the go, snacks or desserts.
If desired, you can combine with add-ins like toasted nuts. Just feel free to modify the recipe depending on your taste. Here I present the things and methods to bake banana oatmeal breakfast muffins. Check them out!
Basic Ingredients That You Will Need
- 2 or 3 large bananas
- 2 large eggs
- 3 cups rolled oatmeal, add more for sprinkling on top
- 1 cup milk
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- ¼ cup of coconut oil
- ½ teaspoon cinnamon, add more for sprinkling on top
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup coconut flakes
- 1 cup chocolate chips
A Set of Instructions for Baking the Muffins
- Grease cups of the muffin tin with nonstick cooking spray or butter. (If you use a nonstick pan, it doesn’t need any grease.)
- Preheat the oven to 350 F (180 C)
- Place three bananas in a bowl and mash them with a fork.
- Beat eggs, milk, and maple syrup with a whisk. Mix in the mashed bananas, and then add baking soda and vanilla extract. Stir them well.
- While you whisk the mixture, pour coconut oil slowly. Keep whisking until it smooth.
- Combine oatmeal with cinnamon, nutmeg, baking powder, and salt. After that, add coconut flakes and chocolate chips. Mix well until oatmeal is coated in wet batter.
- Place the batter in greased muffin tins by dividing them evenly between the muffin cups.
- Fill the batter in each cup about two thirds full.
- Sprinkle with small amount of cinnamon and oatmeal for additional toppings. Push the toppings into each muffin tin gently.
- Bake for twenty-five minutes until tops of muffins are golden brown.
- Put the muffin tin on a cooling rack. Let cool for about five minutes.
- Once cool, loosen muffins from the pan with a butter knife.
- Serve the muffins while they are still warm.
- You may also keep those muffins in an airtight food container and save in the freezer. Reheat them in the microwave for breakfast or eat them cold.
Smart Tips for This Recipe
- Serving suggestion: Spread with almond, pecan, or coconut butter although the muffins are great on their own.
- Make vegan muffins: use dairy-free milk like almond milk and change eggs with flax eggs or chia eggs.
- Add-in toppings: add more toppings like crystallized ginger, chopped dried cranberries, and chopped nuts.
- Oil options: unrefined coconut oil can hardly taste in the final product. Olive oil also gives herbal taste to muffins. Vegetable oil has neutral flavor but it is highly processed.
If possible, cold-pressed sunflower oil or grapeseed oil are recommended.
The steps are so easy, aren’t they? To make banana oatmeal breakfast muffins healthier, egg-free and sugar-free, you can omit the eggs and substitute maple syrup with honey. You’ll see an amazing result. They will also come out nice and moist. Do you want to try?