banana oatmeal muffins

These are an all-time favorite muffin in our home, and the best part is they are healthy! Maple syrup and banana make them nice and sweet and moist.

These work with gluten-free flour too, so everyone can enjoy! (Also enjoy how easy they are to make…one bowl only, no mixer required!)

INGREDIENTS

2 cups ripe bananas (about 3 large), mashed

2 large eggs

½ cup maple syrup

½ cup unsweetend vanilla almond milk, or any other milk

1 cup rolled oats

1 ½ cups whole wheat pastry flour (sub in gluten-free flour, like this one, if need)

1 tsp. cinnamon

1/8 tsp. nutmeg

1 tsp. baking power

½ tsp. baking soda

INSTRUCTIONS:

1. Preheat oven to 425 degrees. Line a muffin tin with silicone muffin liners or grease. (Tip: Our favorite muffin tin is this one and is in the picture above - no lining or greasing needed!)

2. Mash bananas in a medium to large bowl.

3. Add in the eggs, maple syrup, and milk. Mix until well combined.

4. Add in oats and let sit for 4-5 minutes.

5. Add in the flour, cinnamon, nutmeg, baking powder, and baking soda. Mix until just combined.

6. Divide batter among the muffin tin evenly. Place in oven and immediately turn down to 350 degrees.

7. Bake for 15-20 minutes or until a toothpick comes out clean.