Banana Oatmeal Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

1½ cups all-purpose flour (180g)

1½ cups old fashioned rolled oats (plus more for topping, 150g)

⅔ cup granulated sugar (133g)

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon (plus more for topping)

½ teaspoon salt

⅔ cup milk (120ml)

⅓ cup vegetable oil (60ml)

2 large eggs

1 teaspoon vanilla extract

1 cup mashed ripe banana (about 2 bananas/250g)

½ cup chocolate chips (optional, 90g)

Directions

Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using. Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra oats and cinnamon, if desired.

Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.

Notes

Recipe from Allie Tormanen

Nutrition

• Calories: 268 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 1 g
• Cholesterol: 34 mg
• Sodium: 219 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 2 g
• Total Sugars: 19 g
• Protein: 5 g