Ingredients
- Rolled Oats: 1 1/2 cups
- Mashed Ripe Bananas: 2 medium (about 1 cup)
- Eggs: 2 large
- Milk (dairy or non-dairy): 1/2 cup
- Maple Syrup: 1/4 cup
- Baking Powder: 1 teaspoon
- Baking Soda: 1/2 teaspoon
- Vanilla Extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- Step 2: In a large bowl, combine the rolled oats, baking powder, and baking soda.
- Step 3: In a separate bowl, mash the bananas well. Add the eggs, milk, maple syrup, and vanilla extract to the mashed bananas and whisk until combined.
- Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Fill each muffin liner about 2/3 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 cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, comforting treat, microwave a muffin for 15-20 seconds.
- Enjoy these muffins as a quick breakfast, a wholesome snack, or alongside a dollop of Greek yogurt and a sprinkle of nuts.
- Chef's tip: Gently fold the wet and dry ingredients together until just combined – overmixing can lead to tough muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American