Banana Oatmeal muffins
These healthy banana oatmeal muffins are soft, moist, and made with no flour! Perfect for breakfast, snacks, or lunchboxes, they’re gluten-free and naturally sweetened with bananas and honey. You can add chocolate chips, nuts, or other toppings to make them your own!
►Full written recipe: https://thecookingfoodie.com/recipe/banana-oatmeal-muffins/
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Ingredients:
1 cup mashed Ripe bananas (about 3 large bananas)
2 large Eggs
¾ cup (180ml) Milk (any kind)
1 teaspoon Vanilla extract
3 cups (270g) Rolled oats
1/3 cup (80ml) Honey, maple syrup, or date syrup *or more, depending on your taste
2 teaspoons baking powder
Pinch of salt
Dark chocolate chips (optional, for topping)
Directions:
1. Preheat your oven to 360°F (180°C). Line a muffin pan with paper liners or lightly grease with cooking spray.
2. Mash the bananas in a large bowl. Add eggs, milk, syrup of choice, and vanilla extract. Whisk until well combined.
3. In a blender or food processor, blend 2 cups (180g) of the oats into flour. Leave the remaining 1 cup whole. (This step creates a better texture, but you can skip it or use store-bought oat flour). Read more about it in the recipe notes.
4. Add the blended and whole oats to the wet mixture, along with salt and baking powder. Stir until fully incorporated.
5. Divide the batter evenly between the muffin cups (you should get 12 muffins). Top each muffin with a few chocolate chips, if using.
6. Bake for 25 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
