Ingredients
Scale
- 1 ½ cups rolled oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup mashed ripe banana (about 1 large)
- ¼ cup unsweetened applesauce
- ¼ cup milk (dairy or non-dairy)
- 1 large egg (or flax egg for vegan option)
- ¼ cup honey or maple syrup (or less, to taste)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Step 2: In a large bowl, whisk together rolled oats, baking soda, baking powder, and salt.
- Step 3: In a separate bowl, mash the banana. Add applesauce, milk, egg (or flax egg), and honey/maple syrup. Whisk until well combined.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Fold in optional nuts.
- Step 5: Fill each muffin liner about ¾ full.
- Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a warm, gooey treat, reheat individual muffins in the microwave for 15-20 seconds, or until heated through.
- Enjoy these muffins as a quick and healthy breakfast, alongside a dollop of Greek yogurt and a sprinkle of cinnamon.
- To enhance the banana flavor, use very ripe, almost overripe, bananas for the best sweetness and moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American