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Banana muffins have long been a staple in households around the globe, beloved for their delightful flavor, soft texture, and wholesome ingredients. These muffins serve as a fantastic way to use up overripe bananas, transforming them into a delicious treat that’s perfect for breakfast, snacks, or even dessert. With the growing trend of healthy eating, banana muffins have evolved to include various nutritious ingredients, making them a popular choice among health-conscious food enthusiasts.

Banana Oatmeal Muffins

Try this delicious and healthy Banana Oatmeal Muffins recipe that transforms ripe bananas into a delightful treat! Packed with fiber-rich oats and optional add-ins like nuts or chocolate chips, these muffins are perfect for breakfast or a snack. They’re quick to make and incredibly customizable, ensuring everyone will love them. Enjoy the natural sweetness and nourishing goodness with every bite! #BananaOatmealMuffins #HealthyBaking #EasyRecipes #Yum
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Ingredients
  

2 ripe bananas, mashed

1 cup rolled oats

1/2 cup all-purpose flour (or whole wheat flour)

1/2 cup Greek yogurt (unsweetened)

1/4 cup honey or maple syrup

1/4 cup brown sugar (lightly packed)

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts or chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with non-stick cooking spray.

    In a large mixing bowl, mash the ripe bananas thoroughly using a fork or potato masher.

      Stir in the Greek yogurt, honey (or maple syrup), brown sugar, eggs, and vanilla extract. Mix until well combined.

        In another bowl, combine the rolled oats, flour, baking soda, baking powder, cinnamon, and salt. Mix until evenly distributed.

          Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.

            If you’re adding walnuts or chocolate chips, fold them into the batter gently.

              Spoon the batter evenly into the prepared muffin tin compartments, filling each about two-thirds full.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                  Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins