Healthy Banana Oatmeal Muffins
These healthy banana oatmeal muffins are naturally gluten-free, packed with ripe bananas, hearty oats, and sweetened naturally. Perfect for meal prep, snacking, or quick breakfasts!
Ingredients
- 3 medium ripe bananas, mashed (about 1 ½ cups)
- ½ cup maple syrup, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted
- ¼ cup unsweetened almond milk, at room temperature
- 1 cup oat flour
- 1 cup almond flour
- ½ cup rolled oats, plus more for topping
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper or silicone liners.
- In a large mixing bowl, combine mashed bananas, maple syrup, eggs, vanilla, coconut oil, and almond milk. Whisk until smooth and well blended.
- In a separate bowl, whisk together oat flour, almond flour, rolled oats, baking soda, baking powder, cinnamon, and sea salt.
- Gradually add dry ingredients to the wet mixture. Stir until just combined—be careful not to overmix, as this can lead to dense muffins.
- Gently fold in the chocolate chips, reserving a few for topping.
- Divide the batter evenly among the 12 muffin cups. Sprinkle with a few additional oats and chocolate chips if desired.
- Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the tin for about 5 minutes before transferring the muffins to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. You can also freeze them for up to 3 months.