Banana Oat Muffins

This wholesome and delicious Banana Oat Muffin recipe is sure to become your new favorite treat. They are easy to make and even easier to eat, so you'll bake batch after batch!

Course Breakfast, Snacks

Cuisine American

Prep Time 10

Cook Time 35

Cooling time 30

Total Time 1 15

Servings

Calories 141kcal

Author Sharon Rhodes

Ingredients

2 cups rolled oats
⅓ cup protein powder
¼ cup sliced almonds
1 tsp baking powder
½ tsp cinnamon
¼ tsp sea salt
1 cup mashed bananas *approximately 2-3 bananas
1 egg
¾ cup milk
¼ cup maple syrup
2 tbsp melted butter

Instructions

Start by preheating your oven to 350°. Grease a 12-cup muffin tin and set aside.
In a medium-sized mixing bowl, mix together the dry ingredients - oats, protein powder, baking powder, cinnamon, and salt. Set the bowl aside.
Next, in a large mixing bowl, mash the bananas with a fork until there are no lumps. Then, add in the egg to the bowl and whisk it with the fork.
Next, add the rest of the wet ingredients - milk, maple syrup, and melted butter - and stir until the mixture is fairly smooth.
Then, add the dry mixture to the wet and stir well to incorporate everything.
Portion the batter evenly into the greased muffin tin.
Bake for 30-35 minutes until the tops of the muffins are golden brown and firm to the touch.
Remove the muffin tin from the oven and let the muffins cool in the pan for 15 minutes.
After 15 minutes, carefully remove the muffins from the pan and transfer them to a wire rack to cool completely.

Video

Notes

Storage Tips

To Store: Store the muffins in an airtight container at room temperature for 2-3 days, and in the fridge for up to a week.
To Freeze: Transfer the cooled muffins to a freezer-safe container or freezer bag and freeze for up to a month. Thaw them overnight in the fridge.

Nutrition