Mini Banana Oatmeal Muffins
Delightful and healthy mini banana oatmeal muffins made with ripe bananas, oats, and peanut butter, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 medium to large ripe banana Should be speckled and soft for natural sweetness.
- 1 whole egg
- ¼ cup non-dairy milk Can substitute with any preferred milk.
- ¼ cup pure maple syrup or honey Can reduce for less sweetness.
- 1 teaspoon vanilla extract
- ¼ cup natural creamy peanut butter
Dry Ingredients
- 1 cup rolled oats
- ½ teaspoon ground cinnamon Optional.
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Mix-ins
- ¼ cup mini chocolate chips Add more on top if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a mini muffin tin for 16 muffins by greasing or lining it.
- In a blender, add the wet ingredients: banana, non-dairy milk, maple syrup, and peanut butter.
- Layer the dry ingredients: rolled oats, cinnamon, baking powder, baking soda, and salt into the blender.
- Blend on high until the oats are broken down and a smooth batter forms.
- Gently stir in the mini chocolate chips by hand.
- Using an ice cream scoop or a ¼ cup measuring cup, fill each muffin spot about ¾ full.
- Sprinkle a few extra chocolate chips on top, if desired.
- Bake your muffins for about 15 minutes or until they are golden brown around the edges.
- Allow them to cool completely, then enjoy!
Notes
Store muffins in an airtight container in the refrigerator for up to a week or freeze for up to three months.