Ingredients
Scale
- 1 ½ cups rolled oats
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 ripe bananas, mashed
- 1 large egg
- ⅓ cup unsweetened applesauce
- ⅓ cup milk (dairy or non-dairy)
- ¼ cup honey or maple syrup (optional, adjust to taste)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Step 1: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Step 2: In a large bowl, whisk together rolled oats, baking soda, cinnamon, nutmeg, and salt.
- Step 3: In a separate bowl, mash bananas. Add the egg, applesauce, milk, and honey/maple syrup (if using) to the mashed bananas and whisk until well combined.
- Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. Fold in nuts (if using).
- 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 leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a warm and comforting treat, reheat muffins in the microwave for 15-20 seconds, or enjoy them slightly warmed in a toaster oven.
- Serve these muffins alongside a dollop of Greek yogurt for extra protein and a tangy contrast to the sweetness.
- To enhance the banana flavor, use very ripe, almost overripe bananas; their sweetness will reduce the need for added sweeteners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American