Did you know that during quarantine banana bread and similar recipes have been the top trending recipes on the Internet? Sounds like we’re all trying to use up those bananas we have on hand before they go bad! I’ve made these Banana Oatmeal Muffins every week this past month, so I figured it was time to share them with all of you! They’ve become a quick family favorite for so many reasons. First and foremost, they taste great and everyone happily eats them without complaint! #MomWin Second, they’re full of healthy ingredients and low in sugar, which is really important to me when feeding little kids. Finally, they’re super easy to make! I’m talking, easy enough for my 5-year old to almost make them herself. These reasons make this recipe an all around winner in my book. What do you think?
We originally made these Banana Oatmeal Muffins for breakfast, but it turns out they make a great addition to a smoothie for lunch or afternoon snack! They also freeze really well, so you could make a double batch and store them in the freezer to enjoy at a later time. Also, since they have more of an oatmeal consistency, rather than muffin, they’re less messy if you and your kids want to take them on the go!
Banana Oatmeal Muffin Tips:
1. Make sure you use old fashioned oats, not quick oats.
2. Your banana needs to be really ripe, like on the verge of going bad. This is what adds extra sweetness, without using additional sugar.
3. Make sure you let the recipe sit long enough before baking for the oats to soften and all of the flavors to combine.
What do you think? Would your family love these oatmeal muffins as much as mine have? I hope you make them and enjoy them too! Happy Baking!
Banana Oatmeal Muffins
- 2 1/2 cups Old Fashioned Oats
- 1/4 cup Brown Sugar
- 1 tbsp corn starch
- 2 tsp Cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup milk
- 1 ripe banana, peeled and mashed
- 2 tbsp coconut oil, melted
- In a medium bowl, stir together the oats, sugar, cornstarch, cinnamon, baking powder and salt. Then stir in the milk, mashed banana and melted coconut oil until well combined.
- Refrigerate overnight, or at least 8 hours.
- When ready to bake, pre-heat your oven to 350 degrees. Line a standard muffin tin with liners and fill until almost full.
- Bake 25-35 minutes, until tops feel done. Do not over bake. Cool slightly before eating. Depending on the muffin liners you use, they could stick to it if they are too warm, right out of the oven.
- Store leftovers in a closed container or zip lock bag in the refrigerator.Note: These taste best right after baking, but if eating as leftovers from the refrigerator, a quick pop in the microwave for 20 seconds is almost as good!