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The foundation of any great muffin lies in its ingredients, and Banana Bliss Oatmeal Muffins are no exception. This recipe combines the natural sweetness of ripe bananas with the hearty texture of rolled oats to create a muffin that is both moist and satisfying. Each component plays a critical role in contributing to the overall flavor and nutritional value of these muffins.

Banana Bliss Oatmeal Muffins

Discover the joy of baking with Banana Bliss Oatmeal Muffins, a perfect harmony of flavor and nutrition. These easy-to-make muffins are filled with ripe bananas and hearty rolled oats, providing a moist and satisfying treat for breakfast or snacks. Packed with potassium, fiber, and energy-boosting benefits, they cater to various dietary needs. Explore the recipe that allows for countless customizations, ensuring a delicious and healthy indulgence every time!
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Ingredients
  

2 ripe bananas, mashed

1 cup rolled oats

1/2 cup all-purpose flour (or a gluten-free option)

1/2 cup brown sugar (packed)

1/4 cup honey or maple syrup

1/2 cup milk (dairy or non-dairy)

1/4 cup vegetable oil or melted coconut oil

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup walnuts or pecans (optional, chopped)

1/2 cup dark chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it well.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda, baking powder, salt, and cinnamon. Stir until well mixed.

      Prepare Wet Ingredients: In another bowl, whisk together the mashed bananas, honey (or maple syrup), milk, oil, egg, and vanilla extract until smooth and combined.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix. If you’re using nuts and/or chocolate chips, fold them in at this stage.

          Fill Muffin Cups: Using a measuring cup, fill each muffin cup about 2/3 full with the batter.

            Bake: Place the muffin pan in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.

              Cool Down: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                Enjoy: Serve warm or at room temperature. These muffins can also be stored in an airtight container for up to 4 days or frozen for longer storage.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins