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Oatmeal Banana Muffins
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Description
Another day, another muffin recipe. Yep, that’s how this kitchen rolls. Prepare yourself mentally for a lot of baked goodness, like these healthy, fabulous oatmeal banana muffins. Moist, dense, and just sweet enough. And easy, so easy. One bowl, five minutes and you’ll have these guys in the oven.
Ingredients
- 2 Ripe Bananas, Mashed
- ½ cups Vegetable Oil
- ½ cups Plain Greek Yogurt
- ¾ cups Liquid Honey
- 2 teaspoons Vanilla Extract
- 1 cup All-purpose Flour
- 1 cup Rolled Oats, Plus More For Sprinkling On Top
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon (plus More For Topping)
- ½ teaspoons Salt
Preparation
Preheat oven to 400ºF. Line muffins tins or lightly grease; set aside.
In a large mixing bowl, combine mashed bananas, oil, yogurt, honey, and vanilla. Stir in flour, oats, baking soda, cinnamon, and salt until well combined.
Scoop batter (I used about 1/4 cup) into prepared muffins tins, sprinkle tops with a few pinches of oats and cinnamon. Bake for 18–20 minutes, until tops are nice and golden. Enjoy!
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beckyann on 4.14.2018
I tweaked these so much, I didn’t plan on leaving a review, but they ended up amazing, so I figured I’d at least comment. I didn’t have any Greek yogurt, so I used 1/4 cup of sour cream (all I had), added one egg, omitted the cinnamon, and used gluten-free flour. I also used pure maple syrup in the place of the honey (again, all I had on hand). Really, truly amazing! One of the best gluten-free baked goods I have ever made!