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Muffins have long been a beloved staple in kitchens around the world, cherished for their versatility as both a snack and a breakfast option. Their convenient size and delightful flavors make them a perfect choice for busy mornings or afternoon pick-me-ups. Among the myriad of muffin recipes available, Sweet Banana Oat Muffins stand out as a wholesome, delicious treat that not only satisfies your sweet tooth but also nourishes your body.

Sweet Banana Oat Muffins

Indulge in the wholesome goodness of Sweet Banana Oat Muffins, a perfect treat for any time of day! This easy recipe combines ripe bananas, hearty oats, and whole wheat flour, delivering delicious flavor and nutrition in every bite. Packed with fiber and natural sweetness, these muffins are great for breakfast or a snack. Customize them with chocolate chips or nuts, and enjoy the satisfying, guilt-free delight. Try this delightful recipe for a healthy twist on a classic favorite!
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Ingredients
  

2 ripe bananas, thoroughly mashed

1 cup rolled oats

1 cup whole wheat flour

1/2 cup brown sugar, packed

1/4 cup honey or maple syrup

1/2 cup Greek yogurt (or unsweetened applesauce for a vegan option)

2 large eggs (or 2 flax eggs for a vegan option)

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/2 cup semi-sweet chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin pan by lining it with paper liners or lightly greasing each cup to prevent sticking.

    Combine Wet Ingredients: In a large mixing bowl, combine the mashed bananas, packed brown sugar, honey (or maple syrup), Greek yogurt (or applesauce), eggs (or flax eggs), and vanilla extract. Use a whisk to blend the ingredients until the mixture is smooth and well incorporated, ensuring no lumps of banana remain.

      Mix Dry Ingredients: In a separate bowl, combine the rolled oats, whole wheat flour, baking soda, baking powder, sea salt, and ground cinnamon. Stir the dry ingredients together until they are evenly mixed, ensuring proper distribution of the leavening agents.

        Combine Mixtures: Carefully add the dry ingredients to the wet mixture in the large bowl. Stir gently with a spatula or wooden spoon until just combined. It’s important not to overmix; allowing a few lumps to remain is perfectly fine. If you're incorporating chocolate chips and nuts, fold them into the batter at this point for added texture.

          Fill the Muffin Pan: Utilize a spoon or an ice cream scoop to portion the batter evenly into the prepared muffin pan. Fill each muffin cup approximately 2/3 full, leaving room for the muffins to rise.

            Bake: Place the muffin pan in your preheated oven. Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean—indicating they are fully baked and ready to enjoy.

              Cool and Serve: After baking, carefully remove the muffin pan from the oven and allow the muffins to cool in the pan for about 5 minutes. Once slightly cooled, transfer them to a wire rack to cool completely. These muffins can be enjoyed warm or at room temperature, and make a delightful snack or breakfast treat!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins

                  Presentation Tips: For a lovely presentation, dust the cooled muffins with a light sprinkle of powdered sugar or drizzle a simple glaze made from powdered sugar and a splash of milk. Serve them on a pretty platter or in a basket lined with a colorful cloth for an inviting touch.