banana oatmeal muffins
Soft, moist banana oatmeal muffins that make the perfect on the go breakfast or snack.
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Servings: 18 muffins
Calories: 220kcal
Equipment
- Bowl
- Spoon
- Pastry brush
- Muffin tin
- Spatula
- Measuring spoons and cups
Ingredients
- 1 tablespoon avocado oil
- 4 overripe bananas 2 cups
- 1 ½ cups nut milk
- ½ cup maple syrup
- 4 eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ⅛ teaspoon coarse kosher salt
- 4 cups old-fashioned rolled oats blended
- 1 cup walnuts
- 1 cup dark chocolate chips
Instructions
- Coat the muffin tin with the oil. Set aside.
- Preheat the oven to 370° F.
- In a bowl add the bananas, milk, syrup, eggs, baking soda, vanilla extract, cinnamon, and kosher salt. Mash until combined.
- Add the oats and walnuts. Fold until combined. Do not over-mix.
- Transfer the batter ¾ of the way to the muffin tins.
- Top with chocolate chips.
- Bake for 15 minutes or until the tops are firm.
- Transfer the muffins to a cooling rack.
Nutrition
Calories: 220kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 36mg | Sodium: 174mg | Potassium: 198mg | Fiber: 3g | Sugar: 10g | Vitamin A: 97IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1mg
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