Banana Oatmeal Muffins Recipe

If you’re into meal prep or want to start planning ahead for the workweek, these delicious muffins are a great grab-and-go breakfast that you can make ahead, refrigerate or freeze, and warm up in the microwave before running out of the house. Or sit down and enjoy with a cup of hot coffee. Great for kids’ lunch boxes and snacks, too, they are filled with fiber from oats, and have deliciously sweet banana flavor, without the loads of sugar that come in store-bought or bakery-made treats. If you have some ripe bananas around, put them to good use and make a batch of muffins.

What are the best oats for baking?

When selecting rolled oats for baking you have two options: old-fashioned rolled oats and quick-cooking rolled oats. In most recipes, quick-cooking oats and old-fashioned oats are interchangeable. Both have been flattened with large rollers, but quick-cooking oats have been cut into smaller pieces. As a result, quick-cooking oats cook faster, and they offer a more delicate texture to baked goods and desserts. For a heartier texture, use old-fashioned oats

The Best Banana Muffins

Here are a few reasons to love this banana muffin recipe (which happens to be more nutritionally redeeming than most):

These muffins are easy to make with basic ingredients. Only one bowl required!
They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
A touch of cinnamon offers some warming spice flavor. These muffins will make your house smell amazing!
These muffins freeze well, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.

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